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Easy Spanish Caramel Flan Dessert Recipe

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4.1 from 11 reviews

  • Author: Eliza
  • Total Time: 6 hours 25 minutes
  • Yield: 8 servings

Description

This Easy Spanish Caramel Flan is a classic creamy custard dessert topped with a rich caramel sauce. Perfect for making ahead, it sets up beautifully after chilling and offers a smooth, velvety texture with a delicate vanilla flavor. Ideal for special occasions or any time you crave a luscious, homemade flan.

Ingredients

Caramel

  • 1 cup granulated sugar
  • 1/4 cup water

Custard

  • 4 large eggs
  • 1 (14-ounce) can sweetened condensed milk
  • 1 1/4 cups whole milk
  • 1 tablespoon vanilla extract

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Make sure you have a 7-inch round pan or a flan mold with a lid ready for use.
  2. Make the Caramel: In a small heavy saucepan, combine 1 cup sugar and 1/4 cup water. Stir until the sugar looks moist, then bring to a boil over medium heat without stirring. Cook until the sugar turns golden, swirling the pan occasionally to cook evenly. Remove from heat as soon as caramel reaches a honey-golden color to avoid burning.
  3. Coat the Pan with Caramel: Carefully pour the hot caramel into the round pan and swirl quickly to cover the bottom evenly. If caramel hardens too fast, gently warm the pan to soften it. Set aside to cool and harden.
  4. Make the Custard Mixture: In a large mixing bowl, gently whisk together 4 eggs, the sweetened condensed milk, whole milk, and vanilla extract. Mix carefully to avoid excessive air bubbles for a smooth custard.
  5. Assemble Bain-Marie: Pour the custard mixture over the hardened caramel in the flan pan. Cover the pan tightly with aluminum foil or use the lid if available. Place the pan inside a larger roasting pan and pour warm water into the larger pan until it reaches halfway up the sides of the flan pan, creating a gentle water bath.
  6. Bake the Flan: Place the roasting pan with the flan into the preheated oven. Bake for 1 hour and 15 minutes until the custard is mostly set but still slightly jiggly in the center.
  7. Cool the Flan: Remove from the oven and carefully lift the flan pan out of the water bath. Remove foil or lid, then allow the flan to cool to room temperature. It will continue to firm up as it cools.
  8. Chill: Cover the flan pan and refrigerate for at least 4 hours or overnight to fully set and develop flavor.
  9. Unmold and Serve: To unmold, run a paring knife around the edges to loosen the flan. Place a serving plate on top of the pan and invert quickly. Lift the pan off carefully, letting the caramel sauce flow over the flan. Slice and serve chilled.

Notes

  • Make the flan at least a day ahead to allow proper chilling and setting for the best texture.
  • Be cautious when handling hot caramel as it can cause burns.
  • If the caramel hardens too quickly before coating the pan, gently warm the pan to soften it.
  • Cover tightly while baking to prevent water from seeping into the custard.
  • Gentle mixing of eggs and milks avoids air bubbles that can cause holes or a rough texture in the flan.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish

Find it online: https://recipekind.com/easy-spanish-caramel-flan-dessert-recipe/