“`html
There is something truly magical about a classic Spanish Flan that captivates with its silky texture and luscious caramel top. If you have a sweet tooth and love desserts that feel like a warm hug, this Spanish Flan Recipe is going to be your new go-to. It’s wonderfully smooth, sweet but not cloying, and brings a comforting elegance to any meal. The blend of rich eggs, creamy milks, and that deeply caramelized sugar topping makes every bite pure indulgence.
Ingredients You’ll Need
This recipe is beautifully straightforward, relying on just a handful of essential ingredients that work in harmony to create that classic flan delight. Each one is selected for its role in perfecting the flavor, texture, and inviting golden color.
- Sugar: The base for the caramel, crucial to achieving that smoky-sweet topping that sets flan apart.
- Water: Helps dissolve the sugar evenly for a smooth caramel without crystals.
- Eggs: The backbone of the custard, providing richness and structure.
- Sweetened condensed milk: Adds luscious sweetness and creamy body.
- Evaporated milk: Gives a velvety texture without extra sweetness, balancing the custard beautifully.
- Vanilla extract: Brings a warm, aromatic note that enhances all the other flavors.
- Pinch of salt: Intensifies the sweetness and balances the caramel’s richness.
How to Make Spanish Flan Recipe
Step 1: Prepare Your Oven and Water Bath
Start by preheating your oven to 350°F (175°C). Place your 9-inch round baking dish inside a larger roasting pan, which will later hold hot water to gently bake your flan. This water bath method is key to achieving the smooth, creamy custard that doesn’t crack or curdle.
Step 2: Make the Caramel
In a small saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves completely, then stop stirring to avoid crystals forming. Swirl the pan occasionally as the mixture bubbles and deepens in color. When it turns a beautiful golden amber, swiftly pour the caramel into your baking dish and tilt it to coat the bottom evenly — this caramel will harden and form the iconic top of your flan once inverted.
Step 3: Whisk the Custard
In a large bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt. Whisk just enough to combine everything smoothly without creating bubbles. You want silky custard, not foam!
Step 4: Strain and Pour the Mixture
To guarantee that perfect creamy texture, strain the custard mixture through a fine-mesh sieve into another bowl before pouring it over the caramel-lined baking dish. This little step makes a huge difference in the mouthfeel of your flan.
Step 5: Bake Your Flan
Place the roasting pan with your flan dish inside the preheated oven. Carefully pour hot water into the roasting pan—enough to come halfway up the sides of your flan dish. Bake for 60 to 70 minutes, until the edges are set but the center still slightly jiggles when gently shaken. This gentle, indirect baking ensures creamy custard without cracking.
Step 6: Cool and Chill
Remove the pan from the oven and let the flan cool in the water bath for 1 hour—this slow cooling helps set the custard evenly. Then, carefully remove the flan, cover it tightly with plastic wrap, and refrigerate for at least 4 hours, or even better, overnight. The chilling time enhances the flavor and makes it easier to unmold.
Step 7: Unmold and Serve
When ready to serve, run a knife around the edges to loosen the flan from the dish. Place a serving plate on top and invert quickly. The caramel that’s settled at the bottom will beautifully cascade over the creamy custard, making it as stunning to look at as it is delicious to eat.
How to Serve Spanish Flan Recipe
Garnishes
You can keep it classic with just the rich caramel sauce or add a twist with a dollop of freshly whipped cream, a sprinkle of toasted coconut, or even some fresh berries to add a pop of color and refreshing contrast.
Side Dishes
Spanish flan pairs wonderfully with a robust coffee or a fruity dessert wine. For a lighter meal, serve it after a traditional Spanish tapas spread to balance savory flavors with a sweet finish.
Creative Ways to Present
Try making mini flans in individual ramekins for an elegant dinner party presentation. Alternatively, drizzle with a citrus glaze or infuse the custard with coffee or orange zest for exciting flavor variations that still celebrate this classic’s heart.
Make Ahead and Storage
Storing Leftovers
Your flan will keep beautifully in the refrigerator for up to 3 days, covered tightly to prevent it from absorbing any other odors. It tastes even better after it’s had time to rest and let the flavors meld.
Freezing
While flan doesn’t freeze particularly well because its texture can become grainy when thawed, you can freeze leftover custard base before baking. Just thaw it gently and bake fresh when ready.
Reheating
Serve flan chilled for the best texture and flavor, so no reheating is necessary. If you need to pull it out of the fridge a little earlier, let it sit at room temperature for 15 minutes to soften slightly before serving.
FAQs
Can I use different types of milk?
Traditional flan uses evaporated milk and sweetened condensed milk for the perfect balance of creaminess and sweetness. Using regular milk will result in a thinner custard that may not set properly.
How can I tell when the flan is done baking?
The edges should be set and firm while the center remains slightly jiggly when gently shaken. It will continue to set as it cools.
Why is my caramel hardening too quickly?
Caramel hardens as it cools, so it’s important to pour it quickly and tilt the dish immediately to coat evenly before it sets too much.
Is it necessary to strain the custard?
Straining removes any bits of cooked egg or undissolved ingredients, ensuring the smoothest, silkiest flan texture possible.
Can I make this flan without a water bath?
The water bath is essential for gentle, even heat that prevents cracking; skipping it risks a curdled, uneven custard.
Final Thoughts
I can’t recommend enough giving this Spanish Flan Recipe a try—it’s a dessert that feels both special and comforting, perfect for impressing friends or indulging yourself. With just a few simple ingredients and some tender loving care, you’ll bring a lovely slice of Spain’s culinary heritage to your table. Trust me, once you’ve experienced the melt-in-your-mouth magic of this flan, it will quickly become a firm favorite.
“`
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
This classic Spanish Flan is a creamy caramel custard dessert with a smooth texture and rich flavor. Made with eggs, sweetened condensed milk, evaporated milk, and vanilla, topped with a golden caramel sauce, it is baked in a water bath for a delicate, silky finish. Perfectly chilled, it offers a delightful sweet treat with a luscious caramel topping.
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.
- Set Up 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 sugar and water, stirring occasionally until the sugar dissolves, about 3-5 minutes.
- Cook Caramel: Continue cooking without stirring but swirling the pan occasionally until the mixture turns a golden caramel color, about 10 minutes.
- Pour Caramel: Quickly pour the caramel into the bottom of the baking dish and tilt the dish to evenly coat the bottom.
- Prepare Custard Mixture: In a large bowl, whisk together eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt until combined.
- Strain Mixture: Strain the custard mixture through a fine-mesh sieve into another bowl to ensure a smooth texture.
- Combine Custard and Caramel: Pour the strained custard over the caramel in the baking dish.
- Add Water Bath: Place the roasting pan with the baking dish in the oven and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
- Bake Flan: Bake for 60-70 minutes until the flan is set on the edges and slightly jiggly in the center.
- Cool in Water Bath: Remove the roasting pan and let the flan cool in the water bath for 1 hour to gradually cool down.
- Refrigerate: Remove baking dish from water bath, cover with plastic wrap, and refrigerate for at least 4 hours or preferably overnight.
- Unmold Flan: Run a knife around the edges to loosen the flan. Place a serving dish on top and invert quickly to release the flan onto the dish.
- Serve: Slice and serve the chilled Spanish flan, enjoying the creamy texture with the luscious caramel topping.
Notes
- Use a water bath (bain-marie) to ensure even, gentle cooking and prevent cracking.
- Be careful when working with hot caramel as it can cause burns.
- Straining the custard mixture helps achieve a smooth, silky texture without lumps.
- For best results, refrigerate the flan overnight to allow it to fully set.
- To unmold, ensure the flan is well chilled and run a thin knife carefully around the edges.
