Best Spanish Flan Recipe | Easy and Delicious Homemade Flan
Indulge in the creamy, caramel goodness of Spanish Flan, a classic dessert that’s as delightful to make as it is to eat. With its silky texture and rich flavor, this traditional Spanish treat is perfect for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, our easy-to-follow recipe ensures you’ll achieve flan perfection every time.
Table of Contents
The Best Spanish Flan Recipes
Notes on Ingredients
Creating the perfect flan begins with understanding your ingredients. Here’s what you’ll need:
- White Sugar: The foundation for your caramel sauce. Melting it to a golden color is key to achieving that signature flan taste.
- Large Eggs: These provide the custard-like texture essential to flan.
- Sweetened Condensed Milk: Adds richness and sweetness, making the flan decadently creamy.
- Evaporated Milk: Balances the sweetness and adds a unique flavor dimension.
- Vanilla Extract: Enhances the overall flavor, giving the flan its aromatic finish.
How to Make Spanish Flan
- Prepare the Caramel: Preheat your oven to 350°F (175°C). Melt sugar in a medium saucepan over medium-low heat until it’s liquefied and golden. Carefully pour the hot syrup into a deep 9-inch round glass baking dish, coating the bottom evenly. Set aside to cool.
- Mix the Custard: In a large bowl, beat the eggs. Add the sweetened condensed milk, evaporated milk, and vanilla extract, then beat until smooth.
- Assemble the Flan: Pour the egg mixture over the caramel in the baking dish. Place the dish in a deep roasting pan and add hot water to come 1 inch up the sides.
- Bake: Transfer to the oven and bake for about 1 hour, checking at 55 minutes. The flan should have a slight jiggle in the center. Remember, it will continue to set as it cools.
- Cool and Refrigerate: Remove from the oven and cool on a wire rack. Once at room temperature, cover with plastic wrap and refrigerate for at least 3 hours or up to 3 days.
- Serve: To serve, run a knife around the edges of the dish and invert the flan onto a rimmed serving plate, allowing the caramel sauce to flow over the top.
How to Serve Spanish Flan
Spanish Flan is best served chilled, allowing the flavors to meld together. Serve it on a dessert plate, and for an extra touch of elegance, garnish with fresh berries or a sprig of mint. The rich caramel sauce is perfect for drizzling over each slice, adding a luxurious finish to this delightful dessert.
How to Store Spanish Flan
Store your flan in the refrigerator, covered with plastic wrap, for up to three days. This not only keeps it fresh but also allows the flavors to develop further. When ready to serve, simply remove from the fridge, slice, and enjoy.
Nutrition Information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 347.28 kcal | 17% |
| Total Fat | 9.48 g | 14% |
| Carbs | 56.8 g | 22% |
| Sugars | 52.2 g | 58% |
| Protein | 9.33 g | 19% |
| Sodium | 137.46 mg | 7% |
| Fiber | 0 g | 0% |
| Saturated Fat | 5.36 g | 27% |
| Trans Fat | 0.01 g | – |
| Monounsaturated Fat | 2.94 g | – |
| Polyunsaturated Fat | 0.64 g | – |
| Cholesterol | 99.6 mg | 33% |
| Calcium | 268.63 mg | 34% |
| Magnesium | 26.08 mg | 7% |
| Potassium | 348.37 mg | 10% |
| Iron | 0.52 mg | 4% |
| Zinc | 1.06 mg | 11% |
| Phosphorus | 253.59 mg | 36% |
| Vitamin A | 123.41 mcg | 15% |
| Vitamin C | 2.14 mg | 3% |
| Thiamin B1 | 0.07 mg | 7% |
| Riboflavin B2 | 0.44 mg | 31% |
| Niacin B3 | 0.21 mg | 1% |
| Vitamin B6 | 0.08 mg | 6% |
| Folic Acid B9 | 17.85 mcg | 9% |
| Vitamin B12 | 0.46 mcg | 18% |
| Vitamin D | 0.46 mcg | 6% |
| Vitamin E | 0.28 mg | 2% |
| Vitamin K | 0.35 mcg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Spanish Flan
Can I make flan ahead of time?
Absolutely! Flan can be made up to three days in advance, making it a convenient dessert for entertaining.
Why does my caramel harden when I pour it into the baking dish?
It’s normal for the caramel to harden slightly when it hits the cooler dish. It will liquefy again as the flan bakes.
Can I use a different type of milk?
While the traditional recipe calls for sweetened condensed milk and evaporated milk, you can experiment with alternatives. However, this may alter the texture and flavor.
How do I know when the flan is done?
The flan is done when it has a slight jiggle in the center. It will continue to set as it cools.
The Best Spanish Flan Recipes
Ingredients
- 1 cup white sugar
- 3 large eggs
- 1 14 ounce can sweetened condensed milk
- 1 12 fluid ounce can evaporated milk
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt sugar in a medium saucepan over medium-low heat until liquefied and golden in color. Carefully pour hot syrup into a deep 9-inch round glass baking dish, turning the dish to evenly coat the bottom; set aside.
- Beat eggs in a large bowl. Add condensed milk, evaporated milk, and vanilla; beat until smooth. Pour egg mixture on top of caramel in the baking dish; place in a deep roasting pan. Carefully pour in enough hot water to come 1 inch up the sides of the dish.
- Bake in the preheated oven until just set with a slight jiggle in the center, about 1 hour, checking after 55 minutes. Keep in mind the flan will continue to set as it cools. Remove from the oven and carefully transfer baking dish to a wire rack; cool to room temperature, then cover with plastic wrap to prevent a skin forming. Refrigerate for 3 hours or up to 3 days.
- To serve, run a knife around the edges of the dish; carefully invert onto a rimmed serving plate and let caramel sauce flow over flan.
Dive into the luscious world of Spanish Flan with this easy and delicious recipe. Perfect for any occasion, it’s a dessert that’s sure to impress!
