Why You’ll Love This Recipe
Spanish Flan is a classic custard dessert with a smooth, creamy texture and a rich caramel topping. Made with simple ingredients like eggs, milk, and sugar, it’s a timeless treat that’s both elegant and comforting. Whether served at family gatherings or special occasions, this flan delivers a luxurious flavor experience with minimal effort.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
eggsgranulated sugarevaporated milkcondensed milkwhole milkvanilla extractwater
directions
Preheat your oven to 350°F (175°C).
In a saucepan over medium heat, melt the granulated sugar until it turns into a golden caramel. Carefully pour the caramel into the bottom of a round baking dish or flan mold, tilting to coat the bottom evenly.
In a mixing bowl, whisk the eggs until smooth.
Add the evaporated milk, condensed milk, whole milk, and vanilla extract. Mix until fully combined and smooth.
Pour the custard mixture over the caramel in the baking dish.
Place the baking dish inside a larger baking pan and fill the outer pan with hot water to create a water bath.
Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges of the flan and invert it onto a plate so the caramel tops the custard.
Servings and timing
This recipe yields 8 servings.Preparation time: 15 minutesBaking time: 50-60 minutesCooling and chilling time: 4+ hoursTotal time: 5-6 hours
Variations
Add a pinch of cinnamon or lemon zest for a unique twist.
Infuse the milk with orange peel or a cinnamon stick before mixing.
Use coconut milk instead of whole milk for a tropical version.
Try a touch of espresso or coffee liqueur in the custard for depth.
storage/reheating
Store Spanish Flan in the refrigerator, covered, for up to 5 days.Best served cold; reheating is not recommended as it may affect the texture.
FAQs
What is the texture of Spanish Flan?
Spanish Flan has a silky, custard-like texture with a rich caramel sauce on top.
Can I make it ahead of time?
Yes, it’s best made the day before to allow it to chill and set completely.
Do I need a special flan mold?
No, any oven-safe round baking dish or ramekins will work.
Why do I need a water bath?
The water bath ensures gentle, even cooking and prevents the custard from curdling or cracking.
Can I freeze flan?
Freezing is not recommended as it may alter the texture when thawed.
Is it supposed to be jiggly?
Yes, the flan should be slightly jiggly in the center when done, as it will continue to set while cooling.
How do I prevent bubbles in my flan?
Strain the custard mixture before pouring it into the mold to remove air bubbles.
Can I use low-fat milk?
Whole milk is preferred for creaminess, but you can substitute with low-fat milk for a lighter version.
Is flan gluten-free?
Yes, Spanish Flan is naturally gluten-free.
Can I double the recipe?
Yes, just use a larger dish and adjust the baking time as needed.
Conclusion
The Best Spanish Flan is a luxurious yet simple dessert that brings together creamy custard and luscious caramel in every bite. Its elegance and timeless flavor make it a standout treat for any occasion. Once you try this flan, it’s sure to become a staple in your dessert repertoire.
Print
The Best Spanish Flan
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Description
A rich and creamy traditional Spanish flan made with simple ingredients like eggs, milk, and sugar, topped with a golden caramel sauce.
Ingredients
- 1 cup granulated sugar (for caramel)
- 1/4 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan over medium heat, combine sugar and water. Cook, stirring constantly, until sugar dissolves and turns a deep golden caramel color.
- Quickly pour the caramel into a round 8-inch cake pan or flan mold, tilting to coat the bottom evenly. Set aside to cool and harden.
- In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt until smooth.
- Pour the custard mixture over the hardened caramel in the pan.
- Place the filled pan in a larger baking dish and fill the outer dish with hot water halfway up the sides of the flan pan to create a water bath.
- Bake for 50–60 minutes, or until the center is just set and a knife inserted comes out clean.
- Remove from the oven and water bath. Let cool, then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the flan and invert onto a serving plate.
Notes
- Use caution when working with hot caramel—it can burn quickly.
- Chilling overnight helps the flan set better and enhances its flavor.
- For a creamier texture, strain the custard mixture before baking.