Why make it?
Flan is a classic Spanish dessert that brings together flavorful custard and an irresistible caramel syrup. It's the perfect way to finish off your meal Spanish-style!
"This was delicious! I made this in an 8 inch cake pan and used some of the hardened caramel to decorate the top of the flan along with raspberries. Easy and impressive!" –Situ
1.5 cups sugar 4 large eggs 2 cups whole milk 2 tsp vanilla extract
Start by cooking 1 cup of the sugar over medium heat for 10 minutes until it liquefies. This will be your caramel!
After about 10 minutes, the sugar should have liquified into a nice golden caramel.
Pour the caramel into your ramekins and don't worry if it hardens. It will be nice and syrupy when it's done!
Now we'll let the caramel-filled ramekins sit in a hot water bath before adding the custard.
In the meantime, mix together the rest of the ingredients in a bowl for the custard.
Pour the custard into the ramekins on top of the caramel. Now we'll bake them for 35–45 minutes.
Cover the ramekins with foil so the flan doesn't brown on top. Bake at 150º C (300º F).
Take the flan out of the oven and make sure it's nice and jiggly! Let it come to room temperature and then pop in the fridge to chill, preferably overnight.
After taking the flan out of the fridge, run a knife around its edges to loosen it from the ramekin.
Flip the loosened flan out onto your serving dish and enjoy!