If you’re longing for a dessert that’s both silky smooth and packed with rich caramel goodness, look no further than this Spanish Flan Recipe. It is a beloved classic that effortlessly blends simple pantry ingredients into a luscious custard topped with golden caramel, making every bite a delightful experience. Whether you’re treating yourself or impressing friends, this recipe promises a homemade flan that’s creamy, comforting, and truly unforgettable.
Ingredients You’ll Need
Gathering the right ingredients is half the joy of making this Spanish flan. Each one is carefully chosen to bring balance and harmony to the texture and flavor—from the sweet, velvety condensed milk to the delicate eggs that give it that melt-in-your-mouth creaminess.
- Sugar: Essential for creating the rich, golden caramel that crowns the flan with a beautiful glossy finish.
- Water: Helps dissolve the sugar evenly to form the perfect caramel without burning.
- Large eggs: The backbone of the custard, providing structure and a silky texture.
- Sweetened condensed milk: Adds luscious sweetness and velvety smoothness.
- Evaporated milk: Contributes creaminess without extra sweetness to balance the custard.
- Vanilla extract: Infuses a warm, fragrant note that elevates the overall flavor.
- Pinch of salt: Enhances sweetness and rounds out the flavors perfectly.
How to Make Spanish Flan Recipe
Step 1: Preparing Your Oven and Baking Setup
Start by preheating your oven to 350°F (175°C). Then, place a 9-inch round baking dish inside a larger roasting pan. This setup allows you to create a gentle water bath, which is key to baking custards evenly and preventing curdling.
Step 2: Making the Caramel
Combine the sugar and water in a small saucepan over medium heat. Stir occasionally until the sugar dissolves—this should take about 3 to 5 minutes. Once dissolved, stop stirring and let the mixture cook undisturbed, just swirling the pan gently now and then. When it turns a golden caramel color, roughly 10 minutes, swiftly pour it into the baking dish, tilting to coat the bottom. This caramel will harden and form the signature sweet crust that contrasts the soft custard beautifully.
Step 3: Mixing the Custard
Whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt in a large bowl until smooth and combined. For an ultra-silky finish, strain this custard mixture through a fine-mesh sieve. This step removes any bits of egg or coagulated pieces that might form during baking.
Step 4: Baking Your Flan
Pour the strained custard over the set caramel in your baking dish. Place the roasting pan in the oven, then carefully pour hot water into it until it reaches halfway up the sides of the baking dish. This water bath cooks the flan gently, helping it set perfectly without cracking. Bake for 60 to 70 minutes, until the edges are set but the center still jiggles slightly—a sign that the flan will have a lovely creamy texture once chilled.
Step 5: Cooling and Chilling
Remove the roasting pan from the oven and allow the flan to cool in its water bath for an hour. Once cooled, take the flan dish out, cover it tightly with plastic wrap, and refrigerate for at least four hours, though overnight is best. This chilling step lets the custard develop its full flavor and gives it that iconic firm yet creamy consistency.
Step 6: Unmolding and Serving
When it’s time to serve, gently run a knife around the edges to loosen the flan. Place a serving plate over the baking dish and quickly invert it to release the flan onto the plate, caramel side up. Slice into generous portions and get ready for compliments—the texture and flavor of this Spanish flan recipe are impossible to resist!
How to Serve Spanish Flan Recipe
Garnishes
To add a little extra flair, top your flan with a few fresh berries or a sprinkle of toasted coconut. A dollop of whipped cream can also balance the caramel’s sweetness with a light, airy texture. Mint leaves, though simple, can bring a refreshing pop of color and aroma that brightens the plate.
Side Dishes
This Spanish flan is perfectly satisfying on its own but pairs wonderfully with a crisp fruit salad or a scoop of vanilla ice cream. The contrast between the creamy flan and refreshing sides creates a delightful balance that makes every bite exciting.
Creative Ways to Present
For a festive presentation, serve individual flans in small ramekins or mason jars topped with caramel sauce and edible flowers. Another fun idea is to layer slices of flan with fresh fruit and whipped cream in transparent dessert cups, creating a stunning visual as well as delicious treat.
Make Ahead and Storage
Storing Leftovers
If you’re lucky to have leftovers, keep them covered tightly in the refrigerator for up to three days. The flan maintains its silky texture and flavor well when chilled properly.
Freezing
Freezing is possible but not ideal for this custard. The texture can become grainy when thawed, so it’s best to enjoy your Spanish flan recipe fresh or within a few days.
Reheating
Since flan is traditionally served chilled, reheating is not recommended. If you prefer it slightly warmer, you can let it sit at room temperature for about 15 minutes before serving to take the chill off gently.
FAQs
Can I use a different type of milk for the flan?
While sweetened condensed and evaporated milk provide the rich, creamy texture essential for authentic flan, you can experiment with whole milk and heavy cream, but expect a slightly different consistency and richness.
Why does my flan sometimes have bubbles or cracks?
Bubbles and cracks often result from overbaking or baking at too high a temperature. Using a water bath and baking at the recommended 350°F helps ensure a smooth, crack-free flan.
How do I know when the flan is done?
The flan is ready when the edges are set and firm while the center remains slightly jiggly. It will firm up as it cools and chills.
Can I make the caramel ahead of time?
Caramel hardens quickly, so it’s best to prepare it fresh before starting the custard. Making it too far in advance can result in a hardened layer that’s difficult to work with.
What is the best way to unmold the flan without breaking it?
Running a thin knife carefully along the edges and quickly inverting onto a plate helps the flan release smoothly. Make sure it is well chilled for easier unmolding.
Final Thoughts
This Spanish Flan Recipe is one of those magical desserts that feels special but is surprisingly simple to make. With just a handful of ingredients and a little patience, you can create a stunningly smooth, caramel-topped custard that’s sure to be a hit at any table. Give it a try—you’ll be amazed at how easy it is to bring a little taste of Spain into your kitchen!
Print
Spanish Flan Recipe
- Prep Time: 0h 15m
- Cook Time: 1h 0m
- Total Time: 5h 15m
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Description
Classic Spanish Flan is a creamy caramel custard dessert made with eggs, sweetened condensed milk, evaporated milk, and a layer of rich caramel sauce. Baked in a water bath to ensure a smooth and delicate texture, this traditional flan is a perfect finish to any meal.
Ingredients
Caramel
- 1 cup sugar
- 1/4 cup water
Flan Custard
- 6 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the flan.
- Prepare Baking Dish: Place a 9-inch round baking dish inside a larger roasting pan and set aside for the water bath.
- Make Caramel: In a small saucepan over medium heat, combine the sugar and water. Stir occasionally until the sugar dissolves, about 3-5 minutes.
- Cook Caramel: Continue cooking without stirring, swirling the pan occasionally, until the mixture turns a golden caramel color, approximately 10 minutes.
- Caramelize Baking Dish: Quickly pour the hot caramel into the bottom of the baking dish and tilt to coat evenly.
- Mix Custard: In a large bowl, whisk together eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt until smooth and well combined.
- Strain Mixture: Pass the custard mixture through a fine-mesh sieve into another bowl for a silky texture.
- Pour Custard: Pour the strained custard over the set caramel in the baking dish.
- Prepare Water Bath: Place the roasting pan with the baking dish in the oven. Carefully pour hot water into the pan until it reaches halfway up the sides of the baking dish.
- Bake Flan: Bake for 60-70 minutes or until the flan is set around the edges but still slightly jiggly in the center.
- Cool in Water Bath: Remove the roasting pan from the oven and let the flan cool in the water bath for about 1 hour.
- Refrigerate: Carefully remove the flan from the water bath, cover with plastic wrap, and refrigerate for at least 4 hours or overnight for best texture.
- Unmold: Run a knife around the edges to loosen the flan, then invert onto a serving plate to release it from the dish.
- Serve: Slice and serve the Spanish flan chilled. Enjoy this creamy caramel custard dessert!
Notes
- Use a gentle heat for caramel to avoid burning the sugar.
- Straining the custard mixture ensures a smooth, silky flan.
- Baking in a water bath helps prevent cracking and creates an even texture.
- Allow the flan to chill thoroughly for the best flavor and firmness.
- Serve chilled and keep refrigerated if not served immediately.
