Flan Español
A classic Spanish caramel custard, featuring a silky smooth egg custard base topped with a rich, dark caramel sauce. It's the perfect elegant dessert to conclude any meal.
🧂 Ingredients
- 250 g Granulated Sugar(Divided: 100g for caramel, 150g for custard.)
- 6 Whole Eggs(Large)
- 750 ml Whole Milk(Whole milk yields the richest custard.)
- 1 tsp Vanilla Extract(Or 1 vanilla bean, split and scraped.)
- 1 strip Lemon Zest(From about 1/2 lemon, avoid the white pith.)
👨🍳 Instructions
- 1
Prepare the Caramel: In a heavy-bottomed saucepan, combine 100g of granulated sugar with 2 tablespoons of water. Heat over medium heat, swirling the pan occasionally, until the sugar dissolves. Continue to cook without stirring until the mixture turns a deep amber color. This will take about 8-12 minutes. Immediately pour the hot caramel into an 8-cup capacity mold or individual ramekins, tilting the mold to coat the bottom evenly. Be very careful as the caramel is extremely hot. Set aside to cool and harden.
⏱️ 10-12 minutes - 2
Infuse the Milk: In a medium saucepan, combine the milk, vanilla extract (or vanilla bean seeds and pod), and the strip of lemon zest. Heat gently over medium-low heat until it just begins to simmer around the edges. Do not boil. Remove from heat, cover, and let it steep for about 10 minutes to infuse the flavors. If using a vanilla bean, remove the pod. If using lemon zest, strain the milk to remove it.
⏱️ 15 minutes (including steeping) - 3
Prepare the Custard Base: In a large bowl, whisk together the 6 large eggs and the remaining 150g of granulated sugar until well combined and slightly pale. Gradually whisk in the warm, infused milk. Whisk gently to avoid incorporating too much air, which can lead to bubbles in the finished flan.
⏱️ 5 minutes - 4
Strain and Pour: Strain the custard mixture through a fine-mesh sieve into the caramel-lined mold(s). This step is crucial for achieving a silky smooth texture. Discard any solids caught in the sieve.
⏱️ 2 minutes - 5
Bake in a Water Bath: Preheat your oven to 160°C (320°F). Place the mold(s) into a larger baking pan. Carefully pour hot water into the larger pan, ensuring it comes about halfway up the sides of the flan mold(s). This water bath (bain-marie) ensures gentle, even cooking and prevents cracking. Bake for 50-60 minutes, or until the edges are set and the center is just barely jiggly when gently shaken. A knife inserted near the center should come out clean.
⏱️ 50-60 minutes - 6
Chill Thoroughly: Carefully remove the flan mold(s) from the water bath and let them cool to room temperature on a wire rack. Once cooled, cover the mold(s) with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. Chilling is essential for the flan to set completely and for the flavors to meld.
⏱️ 6 hours (minimum) - 7
Unmold and Serve: To unmold, run a thin knife or offset spatula around the edge of the flan. Place a serving plate on top of the mold and carefully invert them together. The flan should slide out onto the plate, with the caramel sauce pooling around it. Serve chilled.
⏱️ 5 minutes
💡 Pro Tips
- ✓Straining the custard mixture through a fine-mesh sieve is essential for a perfectly smooth and silky texture.
- ✓Using a water bath (bain-marie) during baking ensures gentle, even heat distribution, preventing the custard from cracking or becoming rubbery.
- ✓Chilling the flan completely for at least 6 hours, or overnight, is crucial for it to set properly before unmolding. This allows the caramel to become a sauce.
- ✓Be extremely cautious when working with hot caramel; it can cause severe burns.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a cinnamon stick to the milk while infusing for a hint of spice.
- Dissolve 1-2 teaspoons of instant coffee or espresso powder into the warm milk for a coffee-flavored flan.