Spanish Flan Recipe – Classic Caramel Custard Dessert with Silky Texture
This Spanish Flan is a timeless custard dessert with a rich, creamy texture and a luscious caramel topping. Made with simple ingredients like eggs, milk, sugar, and vanilla, it’s baked to silky perfection and chilled until set. Each bite melts in your mouth with just the right balance of sweetness and depth. Whether served at family gatherings or elegant dinners, this flan brings authentic Spanish flavor and effortless elegance to the table.
Equipment
- Saucepan
- Mixing bowl or blender
- Ramekins or flan mold
- Baking dish (for water bath)
- Oven
- Knife or toothpick
- Plate for serving
Ingredients
- ¾ cup sugar (for caramel)
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk or 1½ cups whole milk
- 1 tsp vanilla extract
- Optional: lemon zest, cinnamon stick, orange peel
Instructions
- Make caramel: Melt sugar in a saucepan over medium heat until golden. Swirl gently—don’t stir. Quickly pour into ramekins or mold, tilting to coat bottom.
- Blend custard: Mix eggs, condensed milk, evaporated/whole milk, and vanilla until smooth. Add optional zest or spices.
- Pour and bake: Pour custard over caramel. Place mold in a baking dish filled halfway with hot water. Bake at 325°F (160°C) for 50–60 minutes.
- Cool and chill: Let flan cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Unmold and serve: Run a knife around edges, invert onto plate, and let caramel flow over custard.
Notes
- Use room-temperature eggs for a smoother custard.
- Don’t skip the water bath—it prevents cracks and ensures even cooking.
- For clean slices, use a hot knife.
- Store covered in the fridge for up to 4 days.
- Avoid freezing—texture will suffer.
- Try variations like coconut, coffee, chocolate, or citrus for a creative twist.