In my mystery novel Dog Grant Me, Cuban flan plays a memorable role during a pivotal dinner scene at Friar Lake Conference Center. As food anthropologist Yesenia Ubeda explains to her students, this beloved custard has ancient Roman origins, born from egg surpluses that clever cooks transformed into smooth, delicate desserts. The dish evolved when Spanish colonists added caramel sauce, while Moorish influences contributed citrus and almond flavorings – creating the perfect marriage of cultures in a single dessert.

Living in South Florida for over three decades, I’ve witnessed how flan appears on nearly every restaurant menu, from humble Cuban cafeterias to upscale dining establishments. Its silky texture and amber caramel coating are instantly recognizable across various Latin cuisines, though each country adds its own signature touch. The Cuban version featured in my novel is particularly rich, topped with a perfectly caramelized sugar that creates that distinctive layer that pools around the custard when served.

What makes flan so special – and why I featured it prominently in “Dog Grant Me” – is how it represents cultural preservation and adaptation, themes central to my mystery’s exploration of Cuban-American identity. When characters Lili and Yesenia discuss how their Jewish grandmothers adapted traditional recipes using Caribbean ingredients, flan symbolizes this culinary resilience. Even as families were displaced and traditions challenged, recipes like flan traveled across oceans and generations.

The preparation of flan itself becomes a metaphor in the novel – seemingly simple ingredients transformed through careful technique and patience. As my protagonist Steve watches the students learn to make this dessert, he observes the same careful balance required in solving the mystery that has disrupted their culinary course.

For those unfamiliar with flan, imagine the silkiest crème caramel you’ve ever tasted, infused with hints of vanilla and citrus, the bottom bathed in liquid caramel that cascades over the sides when inverted onto a plate. In Cuban households, it’s often served at celebrations and family gatherings, the recipe passed down with personal touches that make each family’s version unique.

As my character Lili knows well, recipes carry stories across generations and borders. Whether enjoyed in Havana, Miami, or at a fictional cooking class in Pennsylvania, flan connects us to history with every sweet, creamy bite. It reminds us that even amid cultural upheaval and diaspora, some traditions remain unbroken – transformed perhaps, but still recognizably, deliciously present.

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Cuban-Style Flan with Caramel Topping

NeilPlakcy

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Ingredients

  

For the caramel

• 1 Cup Granulated Sugar

For the flan

• 1 (14oz) can sweetened condensed milk
• 1 (12oz) can evaporated milk
• 4 Eggs (large)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

 

• Start by preheating your oven to 350°F (175°C).

For Caramel

• Heat the sugar in a heavy saucepan over medium heat
• Stir continuously until the sugar dissolves and transforms into a golden amber color
• Immediately pour the caramel into your flan mold or 9-inch baking dish, swirling to coatthe bottom and sides before it hardens

Creating the Custard

• Combine the sweetened condensed milk, evaporated milk, eggs, vanilla, and salt in a large bowl
• Whisk everything together until smooth and perfectly blended
• Pour through a strainer directly into your caramel-lined dish to ensure silky texture

Setting up Water Bath

• Place your flan dish inside a larger, deeper baking pan
• Pour hot water into the outer pan until it reaches halfway up the sides of your flandish

Baking Process

• Carefully transfer your water bath setup to the oven
• Bake for 50-60 minutes, until the flan is set around the edges but maintains a gentle jiggle in the center

Cooling Period

• Let the flan cool completely at room temperature
• Refrigerate for at least 4 hours, though overnight is ideal for the best flavor development

The Perfect Presentation

• Gently slide a knife around the edge to release the flan
• Place your serving plate face-down over the dish
• In one swift motion, flip everything over
• The flan will release, with the caramel sauce cascading beautifully over the sides

Notes

As featured in my novel “Dog Grant Me,” this classic Cuban dessert combines simple ingredients with careful technique to create something truly special. The contrast between the silky custard and the bitter-sweet caramel creates that authentic flavor profile that’s beloved throughout South Florida and beyond!