Do you know that one of the most popular Spanish desserts has only three ingredients and is very easy to prepare? Of course, I’m talking about the Spanish flan recipe! With ingredients that you certainly have in your kitchen, you can improvise this delicious homemade dessert and enjoy its unique texture and flavour.
Spanish flan recipe
- 6 ramekins for single portions (recommended) or 1 baking dish
- 1½ cups white sugar 300 gr / 10,65 oz
- 2 cups milk (full fat) 475 ml / 17 oz
- 4 eggs
- 2 teaspoon vanilla extract (optional) 10 ml / 0,34 oz
- Preheat the oven to 350°F (175°C)
- Put the six ramekins on a larger baking dish. Then fill the larger baking dish with warm water. This will keep the ramekins warm and stop the caramel from hardening.
For the caramel
- In a saucepan, cook 1 cup of sugar over low-medium heat (10-15 minutes) until it liquefies and turns a deep amber colour. This is a crucial point in the recipe, you should avoid burning the caramel because that would give the flan an undesirable bitter taste. So keep an eye on it and at the slightest doubt discard it and start again.
- When the caramel is ready, quickly remove it from the heat to avoid burning it and immediately pour it into the ramekins covering the bottom. Reserve it.
For the flan
- In a large bowl, mix the eggs with the remaining sugar until creamy. It's important not to beat the eggs but to stir well, to prevent air from entering the mixture, as this would create holes in the flan. Add the milk and stir until everything is well mixed.
- When the mixture is ready, pour it evenly into the six ramekins, on top of the caramel. Cover the ramekins with aluminium foil to prevent water from getting on them.
- Place the water-filled baking dish with the ramekins in the oven and bake for about an hour. For a smooth texture, the water in the baking dish should not boil over.
- If you want to know when the flan is ready, insert a wooden toothpick and if it comes out clean, it's time to take it out of the oven!
- Remove the pans from the water-filled baking dish and let them rest to cool to room temperature. Then store them in the fridge for at least six hours, preferably twelve hours. This way the flan will get firm enough to be removed from the ramekins without collapsing.
- At the moment of serving, run a knife around the inside of the ramekin to loosen the flan. Then gently flip the ramekin onto the plate so that the flan slides out without collapsing.
- Serve and enjoy! 😊
Have you tried it? Tell me in comments! 👇
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Travelling and learning about other people and cultures opened my mind and gave me a new perception of life. A wiser person said that a language is not only a communication tool but also a way of understanding the world. I agree with that. And that’s why now I want to share with you my language, my culture and my country, Spain, hoping I can bring you something useful for you. Maybe a new recipe you may love or a new place to discover.
PLEASE, KEEP IN MIND: English is not my native language. I write in English to help English speakers who are not fluent in Spanish, trying to provide useful information, but I keep on learning! If you find any misspellings or mistakes, please feel free to comment or send me a message here. Thank you! Gracias! 😊