FLAN

 

Authentic Spanish Flan Recipe

This classic Spanish flan recipe is so simple it's almost criminal. Just 4 ingredients and a handful of steps will get you a silky smooth flan with a devilishly gooey caramel.
5 from 120 votes
Course: Dessert
Cuisine: Spanish
Diet: Vegetarian
 
Prep Time: 25minutes 
Cook Time: 1hour 
Total Time: 1hour  25minutes 
 
Servings: 6 servings
 
Calories: 288.9kcal
 
Author: David Pope

Ingredients 

  • 1 ½ cups granulated sugar (300g)
  • 4 large eggs
  • 2 cups whole milk (473 ml)
  • 2 teaspoons vanilla extract (10 ml)

Instructions

  • Preheat the oven to 300°F (150°C), and place six 6-ounce ramekins in a 9x13-inch pan with sides. Fill a kettle with water and keep it on the boil.
  • Melt 1 cup (200g) of the sugar over medium-low heat until it is turns a golden caramel color, about 10 minutes. Avoid stirring the mixture, and watch it closely to prevent burning.
  • Once the caramel is a good color, immediately remove it from the heat and quickly pour it into the ramekins. If it starts to harden, put it back on the heat until it softens.
  • In a large mixing bowl, beat the eggs and remaining ½ cup (100g) of sugar until creamy. Add the milk and vanilla and stir until well combined.
  • Divide the custard evenly among the six ramekins, pouring on top of the caramel. Cover each one with foil and place in the 9x13-inch pan.
  • Fill the pan with boiling water halfway up the sides of the ramekins.
  • Bake at 300°F (150°C) for 40-60 minutes, or until it jiggles when you lightly shake the ramekin. The flan is cooked when it has an internal temperature of 175°F (79°C) in the center.
  • Take the ramekins out of the water-filled baking dish and set aside to cool to room temperature. Then place in the fridge covered with foil and chill for at least 6 hours (preferably overnight).
  • To serve, take a butter knife and run it around the inside of the ramekin. Place a plate on top of the ramekin and invert it, then remove the ramekin to reveal the flan. Serve immediately.

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