Dessert

Classic Spanish Flan

Name: Classic Spanish Flan
Prep time: 15 min
Cook time: 50 min
Total time: 5 h 5 min
Yield: 6 servings
Cuisine: spanish
Ingredients: 0.75 cup granulated sugar; 2 tbsp water; 4 pcs large egg; 2 pcs large egg yolk; 0.5 cup granulated sugar; 2 cup whole milk; 0.5 cup heavy cream; 1 tsp vanilla extract; 0.25 tsp salt

This classic Spanish flan recipe creates a silky, smooth custard with a rich caramel topping. It's a simple yet elegant dessert that impresses with its delicate texture and sweet flavor.

An original recipe by Forkin

Total time: 5 hr 5 min
Serves: 6
Difficulty: Medium
Per serving: 355 kcal

VegetarianGluten-free

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

caramel

0.75 cupgranulated sugar
2 tbspwater

custard

4 pcslarge egg
2 pcslarge egg yolk
0.5 cupgranulated sugar
2 cupwhole milk
0.5 cupheavy cream
1 tspvanilla extract
0.25 tspsalt

Equipment

9-inch round baking dish · saucepan · fine-mesh sieve · wire rack · mixing bowl · whisk · roasting pan

The method

Step by step

1
Preheat your oven to 160°C (325°F) and boil water for a water bath.
About 5 min
2
Combine the caramel granulated sugar and water in a heavy-bottomed saucepan over medium heat, stirring until the sugar dissolves.
About 2 min
3
Stop stirring and cook until the mixture turns a deep amber color, gently swirling the pan if needed for even cooking.
About 5 min
Cook’s note: Do not overcook the caramel, as it can burn quickly.
4
Immediately pour the hot caramel into a 9-inch round baking dish or 6 individual ramekins, tilting to coat the bottom evenly.
About 1 min
Cook’s note: Work quickly as the caramel will set fast.
5
In a large bowl, whisk together the eggs, egg yolks, and custard granulated sugar until just combined, being careful not to incorporate too much air.
About 2 min
6
In a separate saucepan, gently heat the whole milk and heavy cream over medium-low heat until warm but not boiling, about 3-5 minutes.
About 3 min
7
Slowly whisk the warm milk mixture into the egg mixture in a steady stream to temper the eggs, then stir in the vanilla extract and salt.
About 2 min
Cook’s note: Pouring too fast will scramble the eggs.
8
Strain the custard mixture through a fine-mesh sieve into the caramel-coated baking dish or ramekins to ensure a smooth texture.
About 1 min
Cook’s note: This step removes any bits of cooked egg or impurities.
9
Place the baking dish or ramekins into a larger roasting pan and carefully pour the hot water into the roasting pan until it comes halfway up the sides of the flan dish.
About 1 min
Cook’s note: This water bath (bain-marie) ensures even, gentle cooking and prevents cracking.
10
Bake for 45-55 minutes for a large dish, or 30-40 minutes for ramekins, or until the edges are set but the center still slightly jiggles.
About 50 min
Cook’s note: A knife inserted near the edge should come out clean.
11
Carefully remove the flan from the water bath and let it cool completely on a wire rack.
About 30 min
12
Once cool, cover the flan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly and allow the caramel to liquefy.
About 4 hr
13
To serve, run a thin knife around the edge of the flan, then invert it onto a serving plate.
About 1 min
Cook’s note: The caramel will pour over the flan, creating a beautiful glaze.

Per serving

Nutrition

58%Score

Calories: 355.1kcal
Protein: 8.6g
Carbs: 46.6g
Fat: 15.6g
Sugar: 46.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover flan covered in the refrigerator.