Spanish Caramel Flan Delight

This Spanish caramel flan is a dessert that feels both special and approachable making it perfect for any occasion when you want something silky smooth and beautifully sweet. It is a recipe that I reach for when I want to impress without spending hours in the kitchen.

I first made this flan on a whim after spotting sweetened condensed milk in my pantry and it quickly became a family favorite dessert I rely on for gatherings.

Ingredients

• 1 cup granulated sugar for the caramel: quality sugar melts evenly and browns to a glossy honey shade
• 4 large eggs provide structure and richness: choose fresh eggs for the best custard texture
• One 14-ounce can sweetened condensed milk adds sweetness and creaminess: pick a trusted brand for consistency
• 1 1/4 cup whole milk balances richness and tenderness in the custard: fresh milk always makes a difference
• 1 tablespoon vanilla extract brings warm aromatics and depth: pure vanilla is worth the little splurge

Instructions

Make The Caramel:

In a small heavy saucepan combine sugar with a quarter cup of water just enough to moisten the sugar. Over medium heat, bring to a gentle boil and watch carefully without stirring until it begins to turn a light golden color. Carefully swirl the pan to promote even cooking and continue until the caramel reaches a honey shade. Remove from heat immediately to avoid burning.

Coat The Pan:

Quickly pour the hot caramel into your 7-inch round flan pan swirling it to coat the bottom evenly. The caramel will harden fast so work efficiently. If it sets before coating, gently warm the pan over low heat to soften it again.

Prepare The Custard:

In a large bowl, gently whisk together eggs, sweetened condensed milk, whole milk, and vanilla extract. Avoid vigorous mixing to keep bubbles at bay for a silky finish.

Set Up The Bain Marie:

Pour the custard over the hardened caramel in the flan pan. Cover with foil or a tight lid. Place this pan inside a larger roasting pan and add warm water until it reaches halfway up the sides of the flan pan. This gentle steam bath helps cook the custard evenly.

Bake:

Place the water bath setup in a 350 degree Fahrenheit oven. Bake for 75 minutes. The flan should still jiggle slightly but look like it will set.

Cool And Chill:

Remove foil and allow flan to cool at room temperature until no longer hot. Refrigerate covered for at least 4 hours or overnight to fully set and develop flavor.

Unmold And Serve:

Run a thin knife around the edges to loosen the custard. Invert a serving plate over the flan pan and carefully flip. The caramel will flow over the top creating a beautiful amber sauce.

I love how the caramel slowly melts over the custard when you slice into it. It reminds me of my grandmother serving this dessert during family dinners and how the room would fill with its sweet aroma bringing everyone to the table.

Storage Tips

Flan can be stored in the refrigerator covered with plastic wrap or a lid for up to three days. Avoid freezing as the texture can change and become grainy. Always bring it to cool room temperature before serving if coldness dulls the flavors.

Ingredient Swaps

Whole milk can be swapped with coconut milk for a subtle tropical twist Vanilla extract can be replaced with orange zest or cinnamon for different aromatic profiles White granulated sugar can be substituted with raw sugar to deepen the caramel flavor but watch the color closely as it may darken faster

Serving Ideas

Serve flan with fresh berries or a dollop of whipped cream to add brightness Pair with a strong coffee or espresso for a classic Spanish finish Sprinkle toasted nuts on top for extra texture contrast

Friends have told me this flan brought back memories of family desserts in Spain and even converted some who had never tried custard based treats before. It’s the kind of recipe that becomes a legacy in your kitchen.

Frequently Asked Recipe Questions

→ Why is the caramel cooked to a honey color and not darker?

Cooking caramel to a honey color ensures a sweet, rich flavor without bitterness. Darker caramel can taste burnt and overpower the custard’s delicate sweetness.

→ What is the purpose of the bain-marie (water bath) in baking?

The bain-marie provides gentle, even heat around the flan, preventing curdling and helping achieve the smooth, creamy texture typical of custards.

→ How can I prevent air bubbles in the custard?

Mix the custard ingredients gently without vigorous whisking. This reduces air incorporation, resulting in a smoother, denser set.

→ Is it necessary to refrigerate the flan overnight?

Refrigerating allows the custard to cool completely and firm up, enhancing the texture and making it easier to unmold.

→ What size pan works best for this flan?

A 7-inch round pan or a flan mold with a lid is ideal to ensure even cooking and the right flan thickness.