Try This Spanish Flan For a Tasty, Eggy Dessert!
If you’re looking for the perfect flan recipe, you’ve got to try this Spanish flan. Also known as “Flan de huevo” or “Flan Casero”, it is a delicious egg pudding.
This flan is very simple to make and always a hit. It has a thick and creamy consistency while being sweet and very satisfying. It is perfect to serve for dessert.
It is vanilla flavored and cooked with a base of a sweet and slightly sour caramel sauce in the bottom of the mold.
When turned over, that beautiful caramel sauce spreads all over. Usually the flan is served with some whipped cream on top.
A lot of countries (not just European ones) have their own versions and names for Flan – also known as crème caramel.
Croatian flan utilizes a regional liqueur, while Portuguese flan is unique because it typically has a hole in the center!
This recipe is the classic Spanish way to make it. When in doubt about what to make for dessert, try this Spanish Flan recipe for guaranteed success!
Ingredients
To make this recipe, here are the flan ingredients that you will need:
Flan Ingredients
- Whole milk – Use whole milk (3.25% fat) for that creamy, rich taste. You can use low-fat milk but the taste will be less creamy.
- Granulated sugar – For the sweet taste.
- Eggs – You’ll need four medium-sized or large eggs.
- Vanilla bean – Ideally use a vanilla bean, alternatively you can use vanilla extract. We would not recommend using artifical vanilla extract.
Caramel Sauce Ingredients
- Granulated sugar – To make the caramel sauce.
- Lemon juice – For the slightly bitter flavor. Either squeeze a fresh lemon or use lemon juice.
- Water – To make the caramel sauce. You’ll need more water for the water bath.
To Garnish
- More caramel sauce – You can use extra caramel sauce to garnish the flan.
- Whipped cream – You can also garnish the Spanish flan with whipped cream.
Recipe Tips and Substitutions
Before you make this easy flan recipe, read through these recipe tips and substitutions so that you know what to do every step of the way!
- To get the perfect, even consistency in the flans, it’s crucial you strain the mixture with a fine mesh strainer and cook at 305 degrees Fahrenheit for 35 min. If you cook the flans at a higher temperature or for longer, the texture can change and some tiny holes can form. This is nothing dramatic since the the flan will still be delicious but it won’t have an even texture. Very frequently homemade flan has tiny holes.
- This recipe for flan is a basic and classic one. You can incorporate different flavors into the mixture like Coffee or Argentinian dulce de leche (both are very popular flavors, too!)
- While making the caramel, it’s crucial that you don’t mix it with a spatula (or anything else) and only swirl the pan. Otherwise the water evaporates quicker resulting in the formation of sugar crystals. By adding water to the caramel sauce you will get the perfect caramel sauce. It gets thicker once the temperature drops but it never gets too stiff or hardens completely.
- Adding lemon juice to the mixture adds a nice bitter touch to the caramel sauce, but if you prefer, you can use water instead of lemon juice.
- You can also make more caramel sauce and use it for pancakes, waffles, or anywhere you require a delicious caramel touch!
- I’ve tried making Flan with either vanilla bean or vanilla extract and both are equally delicious. Of course, adding the real deal makes the flavor a tad more spectacular.
- Store-bought caramel sauce would also likely work. However, since making it at home is easy and super cheap, it’s worth taking the time to do it. Also, some store-bought caramel sauces are different since they incorporate butter or cream in them, resulting in a different texture and taste. In this case, the final dessert results can be a bit different.
How to Make Spanish Flan – Step by Step Instructions
In this section, you can follow along and find out exactly how to make this recipe for flan. We’ve included the recipe process photo so that you can see exactly how we made it and track your progress.
The detailed recipe card for this recipe – with all the measurements and cooking times – can be found in the bottom of this post.
First, lets make the caramel sauce. To a small pan, add the granulated sugar and spread it out evenly.
Then add 1 teaspoon of lemon juice to the pan. Swirl the pan around to mix the lemon juice with the sugar. Don’t use a spatula!
Heat the pan on medium heat on the stovetop. The sugar will start to turn brown in some spots, keep swirling around the pan to mix everything.
Once the sugar reached an overall nice deep brown color, remove it from heat for a moment and carefully add the water.
Now with a spatula mix everything well and cook on low for 3 minutes without bringing the mixture to a boil.
Then transfer the caramel sauce to a heat-resistant bowl and let it chill while you prep the flan mix.
Next, we’ll make the flan. First, preheat the oven to 305 degrees Fahrenheit.
To a saucepan, add the milk and start heating it on the stovetop on low heat. Open the vanilla bean (if using) and scrap the tiny seeds with the help of a knife, and add them to the milk.
If you’re using vanilla extract instead, add it now too.
Bring the milk to a boil, then remove the saucepan from the heat. Add the sugar, mix well and let it chill for 5 minutes.
Meanwhile, crack the eggs into a bowl and whisk them. Once the milk has cooled, add it to the eggs and whisk continuously to mix everything well.
Strain the mixture – using a fine mesh strainer – into a pourable container. A pitcher works well.
At this time, also bring 5-6 cups of water to a boil (you can do this with a kettle). This water will be used to cook the flan using the water bath method.
Add a couple of teaspoons of the caramel sauce to the bottom of each flan mold.
Then pour the flan mixture on top. Make sure to distribute it evenly.
Cover each mold with aluminum foil and transfer them to a deep baking tray.
Pour the hot water into the baking tray. It should be halfway up the outside of the molds.
Then transfer the tray to the oven and cook for 35 min at 305 degrees Fahrenheit.
Once cooked, remove the flan molds from the oven and let them chill.
Once they reach room temperature, transfer to the fridge and let them chill overnight.
To serve them, run a knife carefully between the mold and the flan to help them release. Then turn it upside down into a small plate.
You can garnish the flan with more caramel sauce (optional) and whipped cream (optional but very delicious!)
Storage Tips
To store any flan that are leftover, cover them with cling film or place them in a sealed container. Better yet, only present the flan you intend to eat – the rest can stay in their molds for easy storage.
Properly stored, the flan will last for 2-3 days in the fridge.
FAQ
Here are some answers to questions about making flan:
Flan is a creamy, egg-based dessert. A notable characteristic is the preparation and presentation: it should be flipped out of its mold and hold its shape. Flan is often topped with a thick caramel sauce and is popular in a number of countries around the world.
Flan is typically made of few ingredients – the main one being eggs. Milk, sugar, and vanilla (bean or extract) are also necessary. Different recipes utilize different parts of the egg and other ingredients – like condensed milk – can substitute for whole milk.
The flan itself has a thick yet creamy consistency (like custard) and a sweet vanilla flavor with a nose of egg to it. The topping of caramel sauce gives it that sweet, caramelized flavor on top!
To make flan, mix the ingredients together and strain them. Transfer the mixture to dessert cups and bake them in a water bath in the oven until set. Let them cool overnight then carefully remove the flan and serve with caramel sauce and/or whipped cream!
Related Recipes
If you enjoyed this recipe for flan, here are some other Spanish dessert recipes that are also on the sweeter side of things:
- Churros w/ Spanish Hot Chocolate
- Polvorones (Spanish Shortbread)
- Arroz con Leche (Rice Pudding)
- Spanish French Toast – Torrijas
- Magdalenas (Spanish Muffins)
- Leche Merengada
Spanish Flan
Equipment
- measuring cups and spoons
- 1 large mixing bowl
- 1 fine mesh strainer
- 1 whisk
- 1 rubber spatula
- 6 flan molds stainless steel cups 2 3/4 inch diameter
- pitcher or pourable container
- deep baking tray
- small frying pan
- saucepan
- small crystal bowl/container
- aluminum foil
- oven
Ingredients
For The Caramel Sauce
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice
- 1/2 cup water
For The Flan
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 medium eggs
- 1/2 vanilla bean, or 1 teaspoon vanilla extract
For Baking
- 5-6 cups water
To Garnish
- more caramel sauce, optional
- whipped cream
Instructions
Make The Caramel Sauce
- To a small pan, add the granulated sugar and spread it out evenly. Then add 1 teaspoon of lemon juice to the pan. Swirl the pan around to mix the lemon juice with the sugar. Don’t use a spatula!1/2 cup granulated sugar, 1 teaspoon lemon juice
- Heat the pan on medium heat on the stovetop. The sugar will start to turn brown in some spots, keep swirling around the pan to mix everything.
- Once it has reached an overall nice deep brown color, remove it from heat for a moment and carefully add the water.1/2 cup water
- Now with a spatula mix everything and cook on low for 3 minutes without bringing the mixture to a boil. Then transfer the caramel sauce to a heat-resistant bowl and let it chill while you prep the flan mix.
Make The Flan
- Preheat the oven to 305 degrees Fahrenheit.
- To a saucepan, add the milk and start heating it on the stovetop on low heat.2 cups whole milk
- Open the vanilla bean (if using) and scrap the tiny seeds with the help of a knife, and add them to the milk. If you're using vanilla extract instead, add it now too.1/2 vanilla bean
- Bring the milk to a boil, then remove the saucepan from the heat. Add the sugar, mix well and let it chill for 5 minutes.1/2 cup granulated sugar
- Meanwhile, crack the eggs into a bowl and whisk them. Once the milk has cooled, add it to the eggs and whisk continuously to mix everything well.4 medium eggs
- Strain the mixture – using a fine mesh strainer – into a pourable container. A pitcher works well.
- Bring 5-6 cups of water to a boil (you can do this with a kettle). This water will be used to cook the flan.5-6 cups water
- Add a couple of teaspoons of the caramel sauce to the bottom of each of the 6 flan molds. Then pour the flan mixture on top – distribute it evenly. Cover each mold with aluminum foil and transfer them to a deep baking tray.
- Pour the hot water into the baking tray. It should be halfway up the outside of the molds. Then transfer the tray to the oven and cook for 35 to 45 minutes at 305 degrees Fahrenheit.
- Remove the flan molds from the oven and let them chill. Once they reach room temperature, transfer to the fridge and let them chill overnight.
- To serve them, run a knife carefully between the mold and the flan to help them release. Turn it upside down into a small plate. Garnish with more caramel sauce (optional) and whipped cream (optional but very delicious!)more caramel sauce, whipped cream
Notes
- Instead of whole milk, you can use low-fat milk but whole milk will give it a richer, creamier taste.
- You can use either vanilla bean or vanilla extract and both work well. Don’t use artifical vanilla extract.
- While making the caramel, it’s crucial you don’t mix it with a spatula (or anything) and only swirl the pan. Adding lemon juice to the sugar adds a nice bitter touch to the caramel sauce, but if you prefer, you can use water instead of lemon juice.
- Store-bought caramel sauce will likely work as well, but since making it at home is so easy and super cheap, it’s worth taking the time to make it. Also, some storebought caramel sauces are different since they incorporate butter or cream in, resulting in a different texture and taste.
- To get the perfect even consistency for the flan, it’s important that you strain the mixture with a fine mesh strainer and cook it correctly. If you cook the flans at a higher temperature or for too long, the texture can change and some tiny holes can form. If that happens, it’s not a big deal – the flan will still be delicious but it won’t have an even texture. Very frequently homemade flan has tiny holes and in Spain, we call them “ojos” (eyes).
- Let the flan chill in the fridge overnight before serving.
- This recipe is for a simple, classic flan. You can incorporate different flavors into the mixture like Coffee or Argentinian dulce de leche (very popular flavors too!)
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
is the oven temperature it 305F or 350? I made this flan following the information as described above at 305F and after chilling it has not set. I wonder if the listed temperature is a typo. Please advise. Also, since it did not set can I redo it as is in the oven?
Thanks
Hi Dom, I’m sorry your flan didn’t come out successfully! The oven temperature of 305 degrees Fahrenheit (150°C) is correct, but unfortunately conventional ovens are not the most accurate when it comes to temperature and they all cook slightly differently, so the exact cooking time can vary. You can try putting the flan back in the oven. I would put it back in a tray with hot water, but not covered with foil, and set the oven to 320 degrees Fahrenheit. Don’t preheat the oven first, put the flan in the cold oven and then cook it for a few minutes once it reaches 320 degrees Fahrenheit until it is more set. I hope this helps.