A Cuban Girl’s Guide to Tea and Tomorrow / Cuban Flan

Lila had her whole life planned out, including taking over her family’s Cuban bakery in Miami. However, after a series of heartbreaks, Lila’s parents send her to England to stay with her aunt for the summer. At first reluctant to give England a shot, Lila eventually begins to feel at home in the small town once she takes over baking for her aunt’s bed and breakfast. As she makes friends and expands her worldview, she finds way to integrate her Cuban heritage into her English life.

There were so many baking inspirations in this book, but ultimately, I decided to try my hand at the Cuban flan that Lila made as a special gift for her friends.  

Cuban Flan


  • 3/4 cup white granulated sugar
  • 1-14oz can Evaporated Milk
  • 1-14 oz can Condensed Milk
  • 4 Large eggs
  • 1 teaspoon Vanilla extract


For Caramel – Over medium-low heat, add white granulated sugar directly to a thick bottomed pot. Shake the pan gently every so often.

After 6-8 minutes it will look like amber maple syrup.

Divide the caramel between 6 7oz ramekins and tip it back and forth to coat the bottom. Let cool to room temperature.

For Flan – Preheat oven to 400F

Put eggs, condensed milk, evaporated milk and vanilla in blender. Blend until mixed thoroughly, about a minute.

Place the ramekins with the caramel sauce in a baking or casserole dish with high sides. Pour hot (not quite boiling) water around the ramekins then add the flan mixture into the ramekins.

Place in oven for 25-30 minutes or until done. The center should jiggle slightly and if you insert a toothpick it should come out clean.

Cool on counter to room temperature and then put in fridge.

Keep them in ramekins until ready to serve. When ready to serve, take a sharp knife to run around the edge of the flan to loosen. Place a plate over top and flip over to plate. Shake the plate a bit to loosen a bit more before removing ramekin.

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