Flan Recipe by Louie Estrada of My Cuban Spot – Startup Cuba TV

We did it. And by we, I mean Louie Estrada. Louie taught the world to flan. And, for a brief moment, all was well.

Note from El Equipo: The flan recipe video below is the recording of a our full live class with Louie Estrada of My Cuban spot. It’s the full video so give it a look but be prepared to fast-forward for the recipe.

It was officially the new second best night of my life — dozens of people making flan at one time, live on Zoom. With Chef Louie of My Cuban Spot as the conductor, we were like a flan recipe orchestra. In sync until the end, at which point of course we all grabbed our flans and devoured them.

By now, if you’ve read our other posts about Louie, you’ll know who he is and why we’re such big fans. Louie Estrada is the Chef/Owner of My Cuban Spot in Gowanus, Brooklyn. He’s one of NYC’s hottest new chefs, seen in everything from the New York Times, Buzzfeed, NY Eater and Beat Bobby Flay on the Food Network. Louie’s also joined on us on more than one occasion to teach our audience how to cook.

This is the full replay of Louie Estrada’s online flan class.

Last month it was Ropa Vieja. And, now for something flantastic. Flantacular. Flanazing. This was a live class so the replay of the full flan lesson and instructions are in the video above, and the recipe and ingredients are below.

Chef Louie Estrada delivering his famous Cuban sandwiches. Photo: Karen Vierbuchen

Related Post: We Went to Mexico City to Eat Netflix’s Taco Chronicles’ Tacos

Flan ingredients are pretty basic. We’ve linked to the non-perishable items on Amazon if you want to have them delivered. (We’ll also send you this list by email right now. Double check to make sure [email protected] is in your address book so our recipe email doesn’t get sent to your spam.)

Photo credit: Karen Vierbuchen

Ingredients

Equipment

  • Big Bowl
  • Whisk
  • Non-Stick Pan
  • Cookie Sheet
  • Flan Mold (6×4 for one big flan or 4oz ramekins for many little flans)

Flan can be made in a lot of different pots, pans or containers (molds). To nail this recipe we’ve picked out a couple flan molds that you may want to invest in: