Classic Spanish Flan
Creamy caramel custard dessert with a smooth texture and rich caramel sauce.
15 mins
Prep Time
60 mins
Cook Time
6
Servings
Ingredients
- 1 cup granulated sugar
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Nutrition Facts
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Instructions
Preheat oven to 350°F (175°C). Place a large baking dish filled halfway with water in the oven to create a water bath.
Make the caramel: In a small saucepan, melt the sugar over medium heat, stirring constantly until it turns into a golden-brown liquid. Immediately pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
Prepare the custard: In a blender, combine eggs, condensed milk, evaporated milk, vanilla extract, and salt. Blend until smooth.
Pour the custard mixture over the caramel in the baking dish. Cover the dish tightly with aluminum foil.
Carefully place the baking dish into the preheated water bath in the oven. Bake for 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
Remove from oven and let cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
To serve, run a knife around the edges of the dish. Place a serving plate upside down over the dish, then quickly flip to release the flan with the caramel sauce on top.
Chef's Tips
- Caramel Tip: Watch the sugar closely as it melts - it can burn quickly. Remove from heat as soon as it reaches a deep amber color.
- Smooth Texture: Strain the custard mixture through a fine-mesh sieve before baking for an extra smooth texture.
- Water Bath: Ensure the water bath comes halfway up the sides of the baking dish to prevent cracking.
- Chilling Time: For best results, chill the flan overnight to allow flavors to develop fully.
- Serving Suggestion: Garnish with fresh berries or mint leaves for a beautiful presentation.
