Description: Indulge in the creamy, caramel-infused goodness of this classic Spanish dessert. This flan recipe is easy to follow and guarantees a silky, smooth texture with just the right amount of sweetness. Perfect for impressing guests or treating yourself to a taste of Spain!
Ingredients:
- 1 cup granulated sugar
- 4 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1 1/4 cup whole milk
- 1 tablespoon vanilla extract
Directions:
Before You Start: It’s best to make this recipe one day before you are planning on serving it as the flan needs time to cool and set (about 5 hours minimum). Make sure you have a 7-inch round pan ready or a flan mold with a lid aka flanera. Preheat the oven to 350 degrees Fahrenheit.
1. Make the Caramel:
- In a small heavy saucepan, stir together the sugar and 1/4 cup water until moist.
- Bring to a boil over medium heat and cook without stirring until the mixture begins to turn golden.
- Gently swirl the pan and continue to cook until the sugar is a golden brown color like honey. Be careful not to let it get too dark, as it can quickly burn.
- Remove from heat and carefully pour the caramel into the round pan or flan pan, swirling to coat the bottom evenly. Work quickly as the caramel can harden fast. If it hardens before coating the pan, warm the pan over low heat. Set aside to cool and harden.
2. Make the Custard:
- In a large mixing bowl, combine the eggs, sweetened condensed milk, whole milk, and vanilla extract. Mix gently to avoid creating too many air bubbles.
3. Create a Bain Marie (hot water bath):
- Pour the custard into the caramel-coated pan.
- Cover the pan tightly with aluminum foil or the lid if using a flan pan.
- Place the pan into a larger baking pan (like a roasting pan) and pour warm water into the larger pan, reaching about halfway up the side of the flan pan. This creates a water bath for gentle cooking.
4. Bake:
- Carefully place the baking dish in the preheated oven and bake for 1 hour and 15 minutes.
- Remove the baking pan from the oven and lift the flan pan using a kitchen towel or oven mitt.
- Remove the foil or lid and allow the flan to cool at room temperature. It will continue to set with the residual heat.
- Once cooled, cover the pan and refrigerate for at least 4 hours or overnight.
5. Unmold:
- Run a paring knife around the edges of the pan to loosen the flan.
- Invert a serving platter on top of the flan pan and carefully flip the pan and platter together.
- Lift off the flan pan, revealing the caramel at the bottom of the platter.
6. Serve and Enjoy:
- Slice the flan into portions and serve chilled.
- Enjoy the creamy texture and caramel flavor of this delicious Spanish dessert!
Recipe Notes:
- Prep Time: 15 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Calories per Serving: 290 kcal
- Servings: 8 servings
The Best Spanish Flan
- Total Time: 1 hour 30 minutes
Description
This Spanish Caramel Flan, with its silky smooth texture and rich caramel flavor, is a quintessential dessert that brings a taste of Spain to your table. The deep golden caramel creates a perfect contrast with the creamy custard, making every bite a delightful experience.
Ingredients
1 cup granulated sugar
4 large eggs
1 (14-ounce) can sweetened condensed milk
1 1/4 cup whole milk
1 tablespoon vanilla extract
Instructions
Important – Before You Start: It’s best to make this recipe one day before you are planning on serving it as the flan needs time to cool and set (about 5 hours minimum). Make sure you have a 7-inch round pan ready or a flan mold with lid aka flanera. Preheat the oven to 350 degrees Fahrenheit.
Make the Caramel: In a small heavy saucepan, stir together the sugar and 1/4 cup water. The sugar will look moist. Bring to a boil over medium heat and cook, without stirring, until the mixture begins to turn golden. Gently swirl the pan and continue to cook until sugar is a golden brown like the color of honey. Don’t allow it to get too dark as sugar can quickly burn. Remove the pan from the heat as soon as the desired color is achieved. Carefully pour the caramel into the round pan (or flan pan) and gently swirl the pan so the caramel coats the bottom evenly. This should be done quickly as the caramel can harden pretty fast. If the caramel hardens before you have the chance to coat the bottom of the pan, warm up the pan over low heat. Set aside and allow the caramel to cool and harden.
Make the Custard: In a large mixing bowl, combine the eggs, sweetened condensed milk, whole milk, and vanilla extract. Don’t whisk too vigorously to prevent too many air bubbles from forming.
Create a Bain Marie (hot water bath): Pour the custard into the caramel-coated pan and cover it tightly with aluminum foil or with the lid if using a flan pan. Place the custard/caramel pan into a larger baking pan (I use a large roasting pan) and pour enough warm water to reach about halfway up the pan. This creates a bain-marie or water bath that will help cook the custard gently.
Bake: Carefully place the baking dish in the oven and bake for 1 hour and 15 minutes. Remove the baking pan from the oven and using a kitchen towel or oven mitt carefully lift the flan pan. Remove the aluminum foil or lid and allow to cool at room temperature. At this point, the flan will be a bit jiggly but will continue to set with the remaining heat. After the flan is cool, cover the pan and refrigerate for 4 hours or overnight.
Unmold: To unmold, slide a paring knife around the edges of the pan to loosen up the flan. Invert a serving platter on top of the flan pan and turn the pan and platter over. When flan is released, carefully lift off the flan pan. The caramel should be at the bottom of the platter.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 290