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This foolproof Spanish flan recipe is light, delicately flavored with a luscious mouthfeel. This easy recipe can be made days in advance, making it a perfect entertaining dessert!
- 3 eggs large
- 1 egg yolk large
- 1 ½ cups whole milk
- 1 cup granulated sugar divided
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 Tablespoons water see instructions
To make the Caramel:
Make the Caramel using either the WET or DRY method:
For the Dry method: add ½ cup sugar to a large saucepan or small skillet.
Heat over medium-low heat. When the sugar begins to melt and turn golden, swirl the pan to redistribute the sugar. DO NOT STIR.
Continue to swirl the pan every 20 seconds or so until all the sugar is melted and the caramel is medium amber in color.
Evenly divide the caramel between 6 Pyrex glass cups or 6 ramekins.
For the WET Method:
Add ½ cup of sugar to a medium saucepan and pour 2 Tablespoons of water over the sugar. Add ¼ teaspoon fresh lemon juice. DO NOT STIR.
Heat the saucepan over medium heat.
Continue to cook until the syrup starts to turn pale gold. Lift the pan off the heat and swirl.
Continue to cook until the caramel is a medium amber color.
Evenly divide the caramel between 6 Pyrex glass cups or ramekins. Place the ramekins in a large baking dish (I used a 9 x 13 inch Pyrex).
Make the custard:
Preheat the oven to 325 degrees. Combine the eggs, remaining sugar, milk, vanilla and salt in a large measuring cup or medium-sized bowl.
Whisk until the mixture is thoroughly combined and the eggs are fully incorporated.
Strain the custard through a strainer, evenly dividing the egg custard between the cups or ramekins. Add hot water to the baking dish so that it comes halfway up the side of the cups or ramekins. Cover the baking dish with foil.
Bake the flan for 45 - 55 minutes or until a knife inserted in the center comes out clean and the flan jiggles when the cup or ramekin is shaken.
Remove the baking pan from the oven and uncover and carefully remove the cups or ramekins to a cooling rack.
Cool and refrigerate for 4 hours or overnight.
To unmold the flan: run a knife around the edges of the cup or ramekin to loosen the custard. Place a plate (serving side down) on top of the ramekin and flip over. Lift off the cup or ramekin and pour any remaining caramel over the flan.
- Making the caramel: Either method works fine for the recipe. If you're unsure which one to try, the wet method is a bit easier.
- To unmold the flan: I like to remove the flan from the refrigerator about 30 minutes before serving since I think this dessert tastes better closer to room temperature. Taking the flans out early also helps with the unmolding!!
- How to remove the extra caramel: Pour hot water into the ramekins and let sit for a bit and then wash as usual.
- Storing: You can store the flan for up to 4 days in the refrigerator. If making ahead, let the flans completely cool and then loosely cover with plastic wrap. If the flans are still warm, condensation will form which isn't what you want!
Calories: 209kcal | Carbohydrates: 36g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 120mg | Sodium: 66mg | Potassium: 110mg | Sugar: 36g | Vitamin A: 260IU | Calcium: 85mg | Iron: 0.5mg