Welcome to Aba’s Kitchen! I love cooking for my family (including my nine beautiful grandkids) and I'd like to share some of our favorites with you! I'm excited to include a collection of delicious Cuban recipes, including our family favorite, Cuban flan! My grandkids love eating rice and beans of all colors, so I've begun my video journey there! I hope to add other tasty recipes soon. Thank you for your support and feedback!
@@brendastanton38 thanks for pointing that out! I add it to the pot of sautéed veggies and seasonings when I add the cooked beans and water… give it a stir and then add the rice. Sorry for leaving that out!
I use to let my black beans soak in the water, olive oil and green peeper for a few hours then boil. I am gonna try my insta pot to do the 3 minutes on beans, wow this just saved me time. Thank you for the video cant wait to look for more on your channel!
Typical Cuban too much talking, cut to the chase. At this rate we’ll be here forever, long tutorial, I’m out! Thank you, good luck! You need the Jeopardy music about now!
Cubans don't use powdered garlic? Since when? Cumin is also powdered, do you use cumin seeds when you cook too? Arrepentida has two r's by the way. I wouldn't take advice on authentic Cuban cooking from someone who can't even speak proper Spanish. Hater.
Hi! Thanks for asking about the pan! It’s actually a special double boiler insert I inherited from my mom. I’ve looked high and low and have not found a comparable one. As I explained in the video, you can use a cake pan, heavy bottom, if you want to make the caramel directly in the same pan, or melt it in a sepárate sauce pan and pour into the desired pan. Since many have asked about this, I am currently trying out different pans to use in the place of the one I use in the video and will definitely post an update in the description when I find the one I feel works best! The dimension of the pan I use is 7” x 2”. Using a larger pan in diameter will still yield great results but it will be a little less deep. Please do not hesitate to write back with any questions. I hope you have a great experience with your own flan making!
@@abaskitchen2044 Thanks for getting back. Those stainless steel cooking tools are solid. Being a double boiler makes sense for the wide lips. I love those. I have acquired some at yard sales and second-hand stores. Thanks so much for sharing your cooking techniques.
Hi Debra . I found a pan that is very similar in size to the one I use made by Fat Daddy in the 7” x 2” size. It’s available at Michael’s stores and through Amazon. I think I may buy one myself and see how well it holds up to making the caramel right in the pan. I’ll post my findings. The pan I use was my mom’s and I can’t find it anywhere. It has a nice rim around it which helps in lifting it out of the water bath. I’ll keep looking! ☺️.
@@debraward1813 the inside of my pan is 7 inches on the bottom and it flares up a tiny bit at the top to almost 7.5 inches and it’s 2 inches in height so actually very similar to the pan I suggested which, by the way, the brand name is Fat Daddio’s (I think I misspelled it before).
I tried the anodized aluminum pan and did not love it. I tried a nonstick Calphalon pan and loved it but the measurement isn’t right.. it’s larger in diameter so the flan turns out thinner. I will keep looking for the perfect alternative and will keep you posted.
So many wonderful ways to make flans. Adding cheese cheese makes for a thicker custard but is delicious as well. Although, my family prefers this lighter version, I have friends who make delicious cream cheese flans! I will ask them to share. Thanks for the suggestion 🥰.
Love you’re Receipe explained very good this the best thanks you.i will make style cuban.im from Puerto Rico 🇵🇷 Love cuba foods.I cooking’s study cheff.
No, not at all. Using a pressure cooker/InstsntPot, cook for 3 mins, on pressure, only (start timer AFTER the pot has come to pressure, and then remove from heat and let the pressure escape on it’s own, don’t vent. Using this method, the beans continue to cook while the pot is still sealed. Continue the recipe as explained. Keep in mind that the beans in this recipe are cooked differently than if you were making black bean soup which require 30-40 mins cooking time under pressure. The only time you need to soak beans is if you are not using a pressure cooker/InstantPot. Hope this helps! Thanks for your question!
Thank you for sharing...once you chill it and take out of the refrigerator...do you flip it or let it come to room temperature? I ask because doesn't the carmel sauce harden if it is place in refrigerator? Thanks
What I do is submerge half the pan with the flan in warm water and let it sit for a few minutes being careful to not let any water into the pan. This softens the caramel while still keeping the flan cold. If you see that the flan is still “stuck” or not moving freely in the pan when you wiggle it side to side, you can run a knife around the edge before you try flipping it over. There’s always a little caramel that gets stuck to the pan but you can continue to put the pan in warm water to release as much of it as possible. Another tip: If you see there are a lot of little custard pieces floating in the syrup after you flipped it, use a turkey baster to suck up the syrup from around the sides of the flan and strain it through a fine sieve back onto the flan. Keep in mind the flan tastes best nice and cold so keep it refrigerated after you’ve flipped it until ready to eat! Don’t be discouraged if it isn’t perfect the first time. It takes a little practice!
Hi Melissa! I inherited this pan from my mom which I remember she bought in the 70’s! I looked on-line and I think I found a similar pan in good, but used, condition on eBay by the name “Amway Queen stainless double boiler insert”. In any case, as I mentioned in the video, you may substitute a cake pan, heavy bottomed is best, but if not, just prepare the sugar in a separate saucepan and quickly pour the caramel into the desired cake pan before it begins to harden. Thanks for asking!
Thanks for the question! To be honest I’ve always prepared the sugar first. I actually like to hear the crackling sound the hardened sugar makes when you pour the custard in the pan! The prep of the custard doesn’t take too long though so the sugar doesn’t stay out terribly long. Maybe I’ll try your idea and see what happens! ;)
@@abaskitchen2044 thanks for your reply! I made it earlier and so far so good. The only problem I’ve encountered now is that my middle seems too jiggly. I stuck it in the oven a bit longer and nothing yet. Now I’m just letting it sit outside and hoping it sets :(
Good question! You can actually use long grain or extra long grain interchangeably in this case. The brand I usually use (Carolina) happens to be available as an extra long grain but I really think it’s just branding. The supermarket brand says long grain. I buy whichever one is on sale! The long grain rices are what you want for fluffy grains that don’t stick together as they would with a medium or short grain rice. Just be sure to not use par-boiled (precooked) rice which might also be available as a long grain rice. Hope you enjoy the recipe!
The ingredients are similar to the Filipino Flan, except in the Filipino Flan a small dash of rice flour is added to make it smoother with no bubbles. That's the secret ingredient in the Philippines.
@@mar1ojo , without the rice flour, the flan isn't creamy, smooth: It's lumpy, bumpy, has air bubbles, and you'll get yelled at by Gordon Ramsay for cooking up $hit.
Hi, Your video is from May of 2020 so hopefully you'll still remember Your Cuban black rice and beans, I noticed that you did not pre-wash starch from your rice. Is your rice par cooked Or is that a success type rice where it just has no excess starch? I like to thank you in advance.
HI Carol! Thanks for asking as I realize I see that I did not mention that in the video! I do rinse my rice a couple times actually, precisely for that reason (to get rid of the excess starch) and I like to use extra long grain white rice (not parboiled). I know some folks do not rinse, but that is my preference. Appreciate your comment. Thank you.
Hi Siifo! Are you asking about the measurement or the use of milk? I use the 12 oz measurement of the can of evaporated milk which you already opened for this recipe just to make it easy This is equivalent to 1 1/2 cups of milk. As far as using milk, this recipe calls for 3 milks: whole milk, evaporated milk and sweetened condensed milk. It makes a delicious light and sweet custard. Hope you enjoy this recipe!
@@abaskitchen2044 Hi, thanks. I'm overthinking, I think. I'm compiling about a million recipes for flan from the internet and RU-vid. The 12 ounces of milk, in addition to the evaporated and sweetened condensed milk, that your recipe call for, is very rare. Why add so much volume to the recipe?
@@Sifo_Dyas Well, as far as the volume, it’s what fits perfectly in the pan. Any less and you’d get a rather thin flan and of course a different consistency. There are, as you mentioned, many different variations to flan recipes, from using more or less eggs to even using cream cheese. This recipe makes a very smooth and light custard. It’s important to let it chill in the refrigerator for a full 8 hours or longer before inverting it so that it sets properly. Hope you’ll try it!
@@abaskitchen2044 I don't think you understand the math at all. 12 oz of milk, in addition to the condensed and evaporated milk makes the flan thin, not the other way around. You just diluted it.
@@Sifo_Dyas Sifo, I understand what you are saying. This recipe delivers a “lighter” custard. The use of the word diluted would not apply here as diluted means the flavor is weaker because of the additional liquid, in this case you’re referring to the milk. With this recipe, it’s the combination of all the milks and other ingredients that results in a beautiful, delicious and perfect flan. There are other recipes that make for a thicker custard. I suppose you have to try making different recipes to see which you prefer. It’s truly a matter of preference. Thanks for your kind feedback!
Trying this recipe right now! Your instructions are so easy to follow and I am certain this will be another amazing dish. Thanks so much for this one Aba :)
