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
Scale
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.
