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Spanish Flan is a classic dessert that never fails to impress. With its silky texture and rich caramel flavor, this treat is perfect for any occasion. The best part? It's surprisingly simple to make. Just a handful of ingredients and a bit of patience will reward you with a luscious, creamy delight. Ready to dive in? Let's get started!
Spanish Flan Recipe
Ingredients:
- 1 cup for caramel sugar
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 5 eggs
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C).
- In a saucepan over medium-low heat, melt sugar until golden. Carefully pour hot caramel into a round baking dish, tilting to coat the bottom evenly. Let cool.
- In a large bowl, whisk together sweetened condensed milk, evaporated milk, eggs, and vanilla extract until smooth. Pour mixture over caramel in the baking dish.
- Place the baking dish in a larger pan filled with hot water to create a water bath. Bake in preheated oven for 60 minutes, or until set.
- Remove from oven, let cool to room temperature, then refrigerate for at least 4 hours before serving.
- To serve, run a knife around the edges of the flan, invert onto a plate, and enjoy!
What You Will Need
Read more: Spanish Casserole Recipe
What you will need to make Spanish flan
- Sugar: Melts into a golden caramel, creating a sweet, rich base that balances the creamy custard.
- Sweetened condensed milk: Adds sweetness and a dense, creamy texture essential for the flan's rich consistency.
- Evaporated milk: Provides a lighter, milkier flavor that complements the sweetness without making it too heavy.
- Eggs: Bind the ingredients together, giving the flan its smooth, custard-like texture.
- Vanilla extract: Enhances the overall flavor, adding a warm, aromatic note to the dessert.
Tools and Instruments Required
What tools/instruments will be needed to make Spanish Flan Recipe
- Saucepan: Melts sugar for caramel, creating a smooth, golden base for the flan.
- Round baking dish: Holds the flan mixture and caramel, ensuring even cooking.
- Large bowl: Mixes the flan ingredients thoroughly for a smooth texture.
- Whisk: Blends eggs, milk, and vanilla extract, ensuring a consistent mixture.
- Larger pan: Creates a water bath, helping the flan cook evenly without cracking.
- Knife: Loosens the edges of the flan, making it easier to invert onto a plate.
Spanish Flan Recipe
A classic Spanish dessert with a creamy custard base and a rich caramel topping.
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Ingredients:
Main Ingredients
- 1 cup Sugar for caramel
- 1 can Sweetened condensed milk
- 1 can Evaporated milk
- 5 Eggs
- 1 tsp Vanilla extract
Instructions:
- Preheat oven to 350°F (175°C).
- In a saucepan over medium-low heat, melt sugar until golden. Carefully pour hot caramel into a round baking dish, tilting to coat the bottom evenly. Let cool.
- In a large bowl, whisk together sweetened condensed milk, evaporated milk, eggs, and vanilla extract until smooth. Pour mixture over caramel in the baking dish.
- Place the baking dish in a larger pan filled with hot water to create a water bath. Bake in preheated oven for 60 minutes, or until set.
- Remove from oven, let cool to room temperature, then refrigerate for at least 4 hours before serving.
- To serve, run a knife around the edges of the flan, invert onto a plate, and enjoy!
Notes:
Make sure to let the caramel cool before adding the custard mixture to avoid mixing.
Read more: Spanish Chicken Stew Recipe
Nutrition value:
Calories: 300kcalCarbohydrates: 45gProtein: 8gFat: 10gSaturated Fat: 6gCholesterol: 150mgSodium: 100mgPotassium: 200mgSugar: 45gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the flan mixture and caramel as directed.
- Pour the mixture into the baking dish.
- Cover tightly with plastic wrap.
- Store in the fridge for up to 24 hours.
- Bake when ready to serve.
Freezing Instructions
- Bake the flan as directed.
- Let it cool completely.
- Wrap tightly in plastic wrap and foil.
- Freeze for up to 1 month.
- Thaw in the fridge overnight before serving.
Using evaporated milk instead of regular milk gives the flan a richer, creamier texture, making it extra indulgent.
Frequently Asked Questions
FAQ:
How long does it take to make Spanish flan?
It takes about 1 hour and 15 minutes, plus at least 4 hours for chilling.
Can I use a different type of milk?
You can substitute whole milk for evaporated milk, but the texture may vary slightly.
How do I know when the flan is set?
The flan is set when a knife inserted in the center comes out clean.
Can I make flan ahead of time?
Yes, flan can be made a day in advance and kept refrigerated until serving.
What if my caramel hardens before I pour the flan mixture?
If the caramel hardens, gently reheat it on the stove until it liquefies again.
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