Flan for a dinner party — went down extremely well

I made Flan for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The sweet from caramelised plantain profile was the main talking point — no one had quite experienced slow-roasted pork used that way before.

Cuban cuisine reflects Spanish, African, and Caribbean indigenous influences. I explained the a Havana paladar restaurant context as I served it which helped people appreciate it fully. mojito was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.