Easy Spanish Flan Recipe with Caramel Recipe
Spanish Flan is a classic creamy caramel custard dessert featuring a smooth, rich texture with a layer of golden caramel on top. This traditional recipe bakes the flan in a water bath to ensure a silky consistency and is chilled before serving to enhance its delicate flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Ingredients
For the Caramel
- 1 cup granulated sugar
For the Custard
- 4 large eggs
- 1 14-ounce can sweetened condensed milk
- 1 1/4 cups whole milk
- 1 tbsp vanilla extract
Instructions
- Prepare the caramel: Heat the granulated sugar in a small saucepan over medium heat. Without stirring, swirl the pan gently until the sugar melts completely and turns a golden-amber color. Immediately pour the hot caramel into a flan mold or individual ramekins, tilting them to evenly coat the bottom.
- Mix the custard: In a large bowl, whisk together the eggs, sweetened condensed milk, whole milk, and vanilla extract until the mixture is just smooth. Be careful not to whisk vigorously to avoid incorporating air bubbles that can spoil the texture.
- Assemble in a water bath: Pour the custard mixture gently over the caramel layer in the mold or ramekins. Place the mold(s) inside a large baking dish, then pour hot water into the dish until it reaches halfway up the sides of the mold(s) to create a water bath. This ensures even cooking and prevents cracking.
- Bake the flan: Preheat the oven to 325°F (160°C). Bake the flan for 50 to 60 minutes, or until the center is set but still slightly jiggles when gently shaken. Remove from the oven and allow it to cool to room temperature.
- Chill and unmold: Refrigerate the flan for at least 4 hours or overnight to fully set and enhance flavor. To unmold, run a knife around the edge of the mold, invert onto a serving plate, and gently remove the mold. The caramel will flow over the custard, creating a beautiful glaze.
Notes
- Swirling the sugar during caramelization helps prevent burning and ensures even melting.
- Avoid vigorous whisking to prevent air bubbles, which can cause holes in the custard.
- Using a water bath is crucial to achieve the smooth, creamy texture of flan.
- Chilling overnight improves texture and flavor development.
- Use a large enough baking dish to hold water for the water bath without spilling.
