Creamy Spanish Flan
A classic creamy Spanish flan with a silky custard and rich caramel, perfect for any occasion and easy to make at home.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Spanish
Ingredients
Scale
- 1 cup (200 g) granulated sugar
- 2 tablespoons water
- 2 cups (480 ml) whole milk
- 4 large eggs, room temperature
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- Water (for water bath)
Instructions
- Preheat your oven to 325°F (160°C). Position a rack in the center for even cooking.
- Make the caramel: In a saucepan over medium heat, combine 1 cup granulated sugar and 2 tablespoons water. Stir gently until sugar dissolves, then let it simmer undisturbed until it turns a deep amber color (about 8-10 minutes). Quickly pour the caramel into your ramekins or flan mold, swirling to coat the bottom evenly. Set aside to harden.
- Prepare the custard: In a large bowl, whisk together 4 large eggs until combined but not frothy. Add 1 can sweetened condensed milk, 2 cups whole milk, and 1 teaspoon pure vanilla extract. Mix gently until smooth. Strain the mixture through a fine mesh sieve into another bowl for an ultra-smooth custard.
- Pour the custard over the set caramel in the ramekins or mold, leaving a tiny gap at the top to prevent overflow.
- Set up the water bath: Place filled ramekins in a large baking dish or roasting pan. Pour hot water around them until it reaches halfway up the sides.
- Bake for about 50-60 minutes until the flan is set around the edges but slightly jiggly in the center. A toothpick inserted near the center should come out mostly clean.
- Cool the flan: Remove ramekins from the water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set.
- Serve: Run a thin knife around the edges to loosen, invert onto a plate, and enjoy the caramel cascading down the sides.
Notes
Use a heavy-bottomed pan for caramel to prevent burning. Do not stir caramel once sugar dissolves; swirl gently instead. Strain custard mixture for smooth texture. Chill flan overnight for best results. If caramel hardens too much, dip ramekin bottoms in hot water before inverting.
Nutrition
- Serving Size: 1 ramekin (approx. 1
- Calories: 275
- Sugar: 38
- Sodium: 110
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 40
- Protein: 7
Keywords: flan, Spanish flan, creamy flan, caramel custard, classic dessert, easy dessert, homemade flan