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Easy Classic Spanish Flan Recipe

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This authentic Spanish Flan recipe features a creamy caramel custard dessert made with simple ingredients like eggs, sweetened condensed milk, and vanilla. The rich caramel topping and smooth custard make this classic dessert a delightful treat perfect for any occasion.

Ingredients

Caramel

  • 1 cup granulated sugar

Custard

  • 4 large eggs
  • 1 14‑ounce can sweetened condensed milk
  • 1.25 cup whole milk
  • 1 tbsp vanilla extract

Instructions

  1. Prepare the caramel: In a small saucepan over medium heat, add 1 cup granulated sugar. Swirl the pan gently without stirring to allow the sugar to melt evenly into a golden-amber caramel. Once melted and golden, immediately pour the caramel into your flan mold or individual ramekins, tilting them to coat the bottom evenly with caramel.
  2. Mix the custard: In a large bowl, whisk together the eggs, sweetened condensed milk, whole milk, and vanilla extract until just smooth, taking care not to whisk vigorously to avoid air bubbles that can affect the texture.
  3. Assemble for baking: Pour the custard mixture gently over the caramel layer in the mold or ramekins. Place the mold(s) into a larger baking dish, then fill this dish with hot water until it reaches halfway up the sides of the mold, creating a water bath to cook the flan gently and evenly.
  4. Bake the flan: Bake in the preheated oven at 325°F (160°C) for 50 to 60 minutes, or until the center is set but still slightly jiggles when the dish is gently shaken, indicating it is perfectly cooked but not overdone.
  5. Cool and chill: Remove the flan from the oven and allow it to cool to room temperature. Then, refrigerate the flan for at least 4 hours or preferably overnight to fully set and develop flavor.
  6. Unmold and serve: To serve, run a knife carefully around the edges of the mold to loosen the flan. Invert it onto a plate so the caramel cascades beautifully over the custard. Serve chilled and enjoy a classic Spanish dessert.

Notes

  • Swirling the sugar in the saucepan lets it caramelize evenly without crystallizing.
  • Avoid vigorous whisking to keep the custard smooth and prevent bubbles.
  • The water bath ensures even, gentle cooking to prevent cracking or curdling.
  • Letting the flan chill overnight improves texture and flavor.
  • Use a sharp knife to loosen the edges before unmolding to keep the flan intact.

Find it online: https://mealsbykate.com/easy-classic-spanish-flan-recipe/