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Simple and Creamy Spanish Flan

4

190 min

Simple and Creamy Spanish Flan

Simple and Creamy Spanish Flan Photo 1

Time

190 min

Serving

8 persons

Calories

332

Rating

4.00★ (9)

Cuisine

Spanish
Author: Victoria Buriak
This flan baked in a water bath is simple yet creamy and smooth. Flan is a traditional Spanish dessert that can be dressed up anyway, from chocolate to traditional. 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 this recipe. Be daring and try other extracts like almond or orange.

Ingredients

  • boiling water: 1 cup (or as needed)
  • white sugar: 0.75 cup (divided)
  • water: 1 tsp
  • egg yolks: 6 piece
  • sweetened condensed milk: 1 can (14 ounce can)
  • evaporated milk: 1 can (13 ounce can)
  • vanilla extract: 1 tsp

Metric Conversion

Stages of cooking

Simple and Creamy Spanish Flan Photo 21
Simple and Creamy Spanish Flan Photo 32
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  1. Preheat the oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into the baking pan to reach about halfway up the sides of the pie dish to make a water bath.
    Simple and Creamy Spanish Flan Photo 2
  2. Pour 1/2 cup sugar and 1 teaspoon water into a heavy saucepan over medium heat. Gently swirl mixture in the pan until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into the warmed pie dish; gently tilt the dish to coat the bottom with caramel.
    Simple and Creamy Spanish Flan Photo 3
  3. Whisk egg yolks, condensed milk, evaporated milk, remaining 1/4 cup sugar, and vanilla in a bowl until creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in the pie dish. Cover the baking pan with aluminum foil.
    Simple and Creamy Spanish Flan Photo 4
  4. Bake in the preheated oven until custard is set but jiggles slightly when nudged, 45 minutes to 1 hour. Remove foil and place flan with the water bath in the refrigerator until chilled, about 2 hours.
    Simple and Creamy Spanish Flan Photo 5
  5. Remove the pie dish from the water bath; run a knife around the edges of flan. Invert flan onto a rimmed serving platter to release custard; let caramel sauce flow over flan.
    Simple and Creamy Spanish Flan Photo 6

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