Simple and Creamy Spanish Flan

Simple and Creamy Spanish Flan

Flan is a traditional Spanish/Hispanic dessert that can be dressed up any way from chocolate to traditional. This flan is simple, yet creamy and smooth. If you have never had flan or just couldn't seem to get it right, I can assure you that your family and friends will want the recipe. Be daring and try other extracts like almond or orange.

Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
332 Calories

Recipe Instructions

Step 1
Preheat oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into baking pan to reach about halfway up the side of the pie dish.
Step 2
Pour 1 teaspoon water and 1/2 cup sugar into a heavy saucepan, place over medium heat, and constantly swirl the sugar-water mixture in the pan over the heat until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, the sugar burns easily. Pour melted caramel into the warmed pie dish and gently tilt pie dish to coat the bottom with caramel.
Step 3
Whisk egg yolks, sweetened condensed milk, evaporated milk, 1/4 cup sugar, and vanilla extract in a bowl until mixture is creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in pie dish. Cover baking pan with aluminum foil.
Step 4
Bake in the preheated oven until custard is set but still jiggles slightly when moved, 45 minutes to 1 hour. Remove foil and place baking sheet with water bath and flan in refrigerator to chill, about 2 hours.
Step 5
Remove pie dish from baking pan; run a knife around the edges of flan to loosen from pie dish. Invert flan onto a rimmed serving platter to release custard and let caramel sauce flow over the flan.
Simple and Creamy Spanish Flan
Simple and Creamy Spanish Flan

Ingredients

  • ½ cup white sugar
  • 1 teaspoon vanilla extract
  • ¼ cup white sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon water
  • 6 large egg yolks
  • 1 cup boiling water, or as needed
  • 1 (13 ounce) can evaporated milk

Categories

Similar Recipes You May Like

Japanese Egg Salad Sandwich

Japanese Egg Salad Sandwich

Slow Cooker Chicken and Lentil Soup

Slow Cooker Chicken and Lentil Soup

Air Fryer Fish and Chips

Air Fryer Fish and Chips

Irish Soda Bread and Whiskey Butter

Irish Soda Bread and Whiskey Butter

Ukrainian Sandwiches

Ukrainian Sandwiches

Slow Cooker Buffalo Chicken Sandwiches

Slow Cooker Buffalo Chicken Sandwiches

Slow Cooker Cheesy Chicken and Rice

Slow Cooker Cheesy Chicken and Rice

Blender Hollandaise Sauce

Blender Hollandaise Sauce