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
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.
- 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.
