The Best Spanish Flan

Spanish Flan, or flan de huevo, is a beloved custard dessert known for its silky texture and glossy caramel top. Made with simple ingredients like eggs, milk, and sugar, this classic dessert is rich, elegant, and surprisingly easy to prepare. It’s a staple in Spanish households and restaurants alike—and once you taste it, you’ll see why.

Why You’ll Love This Recipe

• Velvety Texture: Creamy and smooth with a melt-in-your-mouth finish.
• Minimal Ingredients: Just eggs, milk, sugar, and vanilla—no complicated prep.
• Make-Ahead Friendly: Needs chilling time, so it’s perfect for preparing ahead.
• Elegant and Classic: Ideal for both weeknight desserts and dinner parties.
• Customizable: Add citrus zest, spices, or flavored extracts to make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup granulated sugar (for caramel)
• 4 large eggs
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1 tablespoon vanilla extract
• Pinch of salt
• Hot water (for water bath)

Directions

1. Make the Caramel:
   In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns golden amber. Immediately pour the hot caramel into a 9-inch round baking dish, swirling to coat the bottom evenly. Set aside to cool and harden.
2. Prepare the Custard:
   In a large bowl, whisk the eggs until blended. Add the sweetened condensed milk, evaporated milk, vanilla, and salt. Whisk until smooth.
3. Assemble and Bake:
   Pour the custard mixture over the set caramel. Place the baking dish into a larger roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of the flan dish.
4. Bake the Flan:
   Preheat the oven to 350°F (175°C). Bake for 50–60 minutes, or until the center is set but still slightly jiggly. A knife inserted near the center should come out clean.
5. Cool and Chill:
   Remove from the water bath and let cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
6. Unmold and Serve:
   Run a knife around the edges of the flan. Invert onto a serving plate so the caramel flows over the custard. Slice and serve chilled.

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Chill Time: 4 hours
• Total Time: 5 hours 15 minutes

Variations

• Citrus Zest: Add lemon or orange zest to the custard for a bright note.
• Cinnamon Flan: Infuse the milk with a cinnamon stick before mixing.
• Coconut Flan: Substitute half the evaporated milk with coconut milk.
• Chocolate Flan: Add ¼ cup melted dark chocolate to the custard for a deeper flavor.
• Cream Cheese Flan: Blend in 4 oz softened cream cheese for a richer, thicker texture.

Storage/Reheating

• Storage: Store covered in the fridge for up to 3 days.
• Freezing: Not recommended—freezing can affect the texture.
• Reheating: No reheating necessary—flan is served chilled.

FAQs

What is Spanish flan made of?

Spanish flan is made from eggs, milk (or a mix of condensed and evaporated milk), sugar, and vanilla. It’s baked in a caramel-lined dish.

How is Spanish flan different from Mexican flan?

Spanish flan is usually lighter and uses whole eggs, while Mexican flan often includes condensed milk and cream cheese, giving it a denser texture.

Can I skip the water bath?

A water bath ensures gentle, even cooking. Skipping it can result in curdled custard or an uneven texture.

How do I keep my flan smooth?

Strain the custard before pouring it over the caramel, and avoid overmixing to reduce air bubbles.

Can I use just milk instead of canned milk?

Yes, but the texture may be less creamy. Whole milk is best if you’re not using evaporated milk.

Is it normal for the caramel to harden before baking?

Yes. It will melt again during baking, creating a beautiful sauce when the flan is inverted.

Can I make individual flans?

Yes! Use ramekins and reduce the baking time to 35–40 minutes.

Why did my flan crack?

Cracking can happen if the oven temperature is too high or if it’s overbaked. Use a water bath and watch the time closely.

Can I use a blender?

Yes, but blend on low speed and avoid overmixing, which can introduce too much air.

How long should I chill flan before serving?

At least 4 hours, but overnight is best to fully set the custard and enhance the flavor.

Conclusion

The Best Spanish Flan is a dessert that combines elegance and ease. With its silky texture, glossy caramel top, and just the right amount of sweetness, it’s a timeless favorite that’s as beautiful as it is delicious. Whether you’re hosting a dinner party or indulging in a quiet night in, this flan is guaranteed to impress.

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