Authentic Spanish Flan Recipe

small Spanish flan on a plate with a spoon.

5 from 143 votes

Authentic Spanish Flan Recipe

This classic Spanish flan recipe is so simple it's almost criminal. Just 4 ingredients and a handful of steps will get you a silky smooth flan with a devilishly gooey caramel.

Prep Time25

Cook Time1

Total Time1 25

Course: Dessert

Cuisine: Spanish

Diet: Vegetarian

Servings: servings

Calories: 288.9kcal

Author: Lauren Aloise

Ingredients

1 ½ cups granulated sugar (300g)
4 large eggs
2 cups whole milk (473 ml)
2 teaspoons vanilla extract (10 ml)

US Customary - Metric

Instructions

Preheat the oven to 300°F (150°C), and place six 6-ounce ramekins in a 9x13-inch pan with sides. Fill a kettle with water and keep it on the boil.
Melt 1 cup (200g) of the sugar over medium-low heat until it is turns a golden caramel color, about 10 minutes. Avoid stirring the mixture, and watch it closely to prevent burning.
Once the caramel is a good color, immediately remove it from the heat and quickly pour it into the ramekins. If it starts to harden, put it back on the heat until it softens.
In a large mixing bowl, beat the eggs and remaining ½ cup (100g) of sugar until creamy. Add the milk and vanilla and stir until well combined.
Divide the custard evenly among the six ramekins, pouring on top of the caramel. Cover each one with foil and place in the 9x13-inch pan.
Fill the pan with boiling water halfway up the sides of the ramekins.
Bake at 300°F (150°C) for 40-60 minutes, or until it jiggles when you lightly shake the ramekin. The flan is cooked when it has an internal temperature of 175°F (79°C) in the center.
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. Place a plate on top of the ramekin and invert it, then remove the ramekin to reveal the flan. Serve immediately.

Notes

Feel free to use a larger mold, like an 8 or 9-inch cake pan, instead of smaller ramekins.
Bring the eggs and milk to room temperature before starting. This will help the mixture come together more evenly.
Cook the caramel to the perfect golden brown color. Too light, and the flan will have no flavor; too dark, and it will taste burnt.
Don't skip the bain-marie (hot water bath). This step is crucial to having evenly cooked, beautifully soft custard.
Not sure if the custard is cooked through? Use an instant-read thermometer to check the temperature in the center; the flan is done when it reaches 175°F (79°C).

Nutrition