Cuban Flan de Leche

In a Pressure Cooker.

Today’s post is a short one, for a quick recipe for one of my favorite desserts. And I don’t mean just Cuban, which it is (sorry, not sorry), but of any cuisine, period. It’s flan. Cuban flan has much in common with France’s crème caramel. They are, in fact, the same thing. The notable difference between the two is the cooking method. Crème caramel is made in a bain marie (a water bath), and you can also make flan that way, but I don’t personally know any Cuban who does. Traditionally, due to the lack of ovens in most homes on the island, Cubans have made flan in the pressure cooker. Pressure cookers truly are a core component of the Cuban kitchen.