What is the most popular dessert in Cuba?

Flan Cubano is the most popular dessert in Cuba. It’s a silky caramel custard made with eggs , sweetened condensed milk , and evaporated milk . Served chilled with a rich caramel sauce, it’s enjoyed at nearly every celebration—from birthdays to holidays.

Are Cuban desserts very sweet?

Yes, most Cuban desserts are sweet—but not overwhelmingly so. The sweetness comes from natural sources like condensed milk , sugarcane , guava , and caramelized fruits . They aim for a balance of creamy richness and subtle spice, rather than overly sugary intensity.

What is a traditional Cuban dessert for Christmas?

During Nochebuena (Christmas Eve), Cubans often serve traditional desserts like: Buñuelos (fried fritters in syrup) Natilla (egg custard pudding) Turrón (nougat candy) Flan or Dulce de Leche Cortada These sweets are often enjoyed after midnight mass or shared around the family table.

Are Cuban desserts hard to make at home?

Not at all! Many Cuban desserts are beginner-friendly. Some of the easiest recipes include: Guava and cheese pastries (pastelitos) Arroz con leche (rice pudding) Quick stovetop flan Most recipes use simple ingredients and don’t require advanced baking skills.

Do Cuban desserts use a lot of dairy?

Yes, dairy plays a central role in Cuban sweets. Common ingredients include: Sweetened condensed milk Evaporated milk Heavy cream Eggs and butter However, modern versions of many recipes use coconut milk , oat milk , or vegan substitutes to accommodate different diets.

What fruits are common in Cuban sweets?

Tropical fruits are key in many Cuban desserts . Most commonly used are: Guava Mango Banana Mamey sapote Coconut Pineapple

Cuban Desserts You’ll Love: Classic Sweets & Easy Recipes 🍰

Name: Cuban Flan Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Cuban
Ingredients: 1/2 cup granulated sugar (for caramel); 1 (14 oz) can sweetened condensed milk; 1 (12 oz) can evaporated milk; 3 large eggs; 1 tsp vanilla extract

Description

A rich, silky Cuban-style caramel flan made with sweetened condensed milk and eggs. It’s creamy, comforting, and perfect for every celebration.

Ingredients

Scale

1/2 cup granulated sugar (for caramel)
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
3 large eggs
1 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C).
In a dry pan, melt sugar over medium heat until golden and liquid. Quickly pour into a flan mold or ramekins and swirl to coat the bottom.
In a bowl, whisk condensed milk, evaporated milk, eggs, and vanilla until smooth.
Pour mixture over hardened caramel in the mold.
Place mold in a baking dish, then fill dish halfway with hot water (bain-marie).
Bake for 50–60 minutes or until set but jiggly in the center.
Cool to room temperature, then refrigerate for 4+ hours.
Invert onto a plate to serve with caramel syrup on top.

Notes

Caramel hardens quickly—work fast when pouring.
Let chill overnight for the best flavor and texture.
Serve with fresh fruit or a dollop of whipped cream.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baked, Water Bath
Cuisine: Cuban

Nutrition

Serving Size: 1 slice
Calories: 310 kcal
Sugar: 38 g
Sodium: 115 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 0 g
Protein: 8 g
Cholesterol: 115 mg