Flan is one of the easiest and most delicious Spanish desserts. Homemade flan is well worth making, I hope you’ll try it!
I hated flan when I first moved to Spain.
What was all the hype about? From what I could see, it was just a mushy goo. The line between flan and baby food seemed pretty thin.
But then I realized. I just hadn’t been eating the right flan. I was sitting at a restaurant in Madrid, happily chowing down on roast pork, when the waiter handed me the dessert menu. Maybe it was the wine, or just a desire to try one last time, but I chose the flan. It came out wobbly and jiggly on the plate, like some sort of beautiful custardy dream.
To this day it was the best flan I’ve ever tried! The flavor of vanilla and toffee-like caramel was delicious, and the texture was so silky smooth I thought it would melt on my tongue. Ever since that flan, I’ve been trying to recreate it at home.
This recipe is as close to the real thing as I’ve ever got! It’s super simple (just four ingredients), and effortlessly delicious. The technique isn’t too hard, but it does take concentration and good timing to work with the sugar syrup before it hardens too much. But trust me, the final result is worth the extra focus.
Classic Spanish Flan Recipe
Now I understand why flan is one of the most popular Spanish desserts!
A good flan has the texture of a just-firm-enough custard. It should wiggle and jiggle on the spoon, and still be silky smooth when you bite into it. The sticky sauce on top is a simple caramel; just melted sugar that goes into the ramekin before the custard mixture.
So how do you make this Spanish flan recipe? You can see all of the ingredients and steps below. For an extra hit of acidity and sweetness, serve with fresh, tart berries. Raspberries are perfect, so use a heavy hand!
Watch Me Make This Flan!
Authentic Spanish Flan Recipe
- 1 1/2 cups 300g of sugar
- 4 large eggs
- 2 cups 480ml milk (full fat)
- 2 teaspoons 10ml vanilla extract
- Preheat the oven to 300°F (150°C).
- Start by preparing the ramekins (you could also use one larger mold if you prefer): put six of them (3/4 cup volume) on a 13-inch baking dish. Fill the dish with hot water (use a kettle or the hottest water from the tap). The warmth is important here, since it will keep the ramekin warm when the sugar syrup goes in and stop it from hardening.
- Cook 1 cup of the sugar over medium-low heat for about 10 minutes until it liquefies and turns a light golden brown color. You'll need to keep a watchful eye on the sugar here, to stop it from burning.
- Take it off the heat and quickly pour it into the ramekins. If it starts to harden midway through, put it back on the heat and stir until it’s smooth again. Set aside while you make the rest of the flan.
- In a large mixing bowl, gently mix together the eggs with the remaining 1/2 cup of sugar until creamy.
- Add the milk and vanilla and stir until well-combined.
- Divide the flan mixture evenly among the six ramekins, pouring right on top of the caramel. Cover each ramekin with aluminum foil and tightly seal. Bake in the oven for 40 minutes to one hour, or until it wobbles and jiggles when you lightly shake the ramekin. If making small ramekins you will likely only need 40 minutes. If making a large mold you may need the full hour. Quickly check and jiggle when unsure.
- Take the ramekins out of the water-filled baking dish and set aside to cool to room temperature. Then place in the fridge covered with foil and chill for at least 6 hours (preferably overnight).
- To serve, take a butter knife and run it around the inside of the ramekin. Quickly (and gently!) flip the ramekin over the plate. The caramel should run out to coat it as a sauce. If any of the caramel has hardened and stuck to the ramekin, just leave it!
Have you tried my authentic Spanish flan recipe? Let me know how it turned out in the comments below! And if you want to try a different Spanish dessert, check out this recipe for Gateau Basque from the Pais Vasco.