Cuban Caramel Custard

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This silky Cuban-style baked custard is a beloved island dessert, featuring a velvety egg-and-milk base set over a layer of bittersweet amber caramel. Served chilled and inverted onto a plate, it reveals a glossy sauce that pools around the tender custard. It's a make-ahead classic that tastes even better the next day.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 11 gFat
• 6 gSaturated Fat
• 52 gCarbs
• 0 gFiber
• 50 gSugar
• 10 gProtein
• 155 mgSodium
• 280 mgPotassium
• 245 mgCalcium
• 0.6 mgIron
• 2 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the caramel

• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) water
• 1 teaspoon fresh lemon juice

For the custard

• 1 can (14 oz / 396 g) sweetened condensed milk
• 1 can (12 oz / 354 ml) evaporated milk
• 1 cup (240 ml) whole milk
• 4 large eggs
• 2 large egg yolks
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon fine sea salt

Directions

1. Preheat the oven to 325°F (165°C). Arrange six 6-oz ramekins in a deep roasting pan and bring a kettle of water to a simmer for the water bath.
2. Make the caramel: combine the sugar, water, and lemon juice in a heavy saucepan over medium heat. Stir just until the sugar dissolves, then stop stirring and cook until the mixture turns a deep amber color, about 8-10 minutes. Immediately divide the hot caramel among the ramekins, tilting each to coat the bottom evenly.
3. In a blender, combine the sweetened condensed milk, evaporated milk, whole milk, whole eggs, egg yolks, vanilla, and salt. Blend on low for 15 seconds until smooth and frothy.
4. Strain the custard through a fine-mesh sieve into a large measuring cup with a pour spout, discarding any solids. This step ensures an ultra-silky texture.
5. Carefully pour the strained custard into the caramel-lined ramekins, filling each about three-quarters full. Slide the roasting pan into the oven and pour the hot water around the ramekins until it reaches halfway up their sides.
6. Bake for 50-55 minutes, or until the custards are set around the edges but still have a slight jiggle in the center. Carefully remove the pan from the oven and let the ramekins cool in the water bath for 20 minutes.
7. Transfer the ramekins to a wire rack, cover, and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.
8. To serve, run a thin knife around the edge of each ramekin, place a small plate on top, and confidently invert. Lift the ramekin away and let the caramel sauce drizzle over the custard.

Cook’s Notes

• Always strain the custard mixture – this is the secret to the signature silky-smooth Cuban texture without bubbles or lumps.
• Watch the caramel closely once it starts to color; it can go from amber to burnt in under 30 seconds.
• For a tropical twist, replace the vanilla with 1 tablespoon of freshly grated lime zest or a splash of dark rum.
• If you don't have ramekins, use one 8-cup loaf pan or a 9-inch round cake pan and increase baking time to about 70 minutes.
• Chill overnight for the cleanest unmolding and the most developed caramel flavor.

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