Spanish Caramel Flan (Printable Version)
Creamy Spanish flan with golden caramel and delicate vanilla notes, baked in a water bath for perfect smoothness.
# Ingredients Required:
→ Caramel
01 -
200 g granulated sugar
02 -
60 ml water
→ Custard
03 -
4 large eggs
04 -
1 can (396 g) sweetened condensed milk
05 -
300 ml whole milk
06 -
15 ml vanilla extract
# Guide to Cooking:
01 -
Combine granulated sugar and water in a heavy saucepan. Heat over medium heat without stirring until sugar dissolves and the mixture turns golden honey color. Swirl the pan gently to ensure even caramelization. Remove from heat once the desired color is achieved to avoid burning.
02 -
Immediately pour the caramel into a 18 cm round pan and swirl quickly to coat the bottom evenly. If the caramel hardens before coating, gently rewarm the pan to melt it.
03 -
In a large bowl, combine eggs, sweetened condensed milk, whole milk, and vanilla extract. Gently mix to incorporate without creating excess air bubbles.
04 -
Pour the custard mixture over the set caramel in the pan. Cover tightly with aluminum foil or a lid. Place the pan inside a larger baking dish filled halfway with warm water to create a bain-marie for gentle cooking.
05 -
Bake at 175°C for 75 minutes until the custard is just set but still slightly jiggly in the center. Remove from oven and cool at room temperature before refrigerating covered for at least 4 hours or overnight.
06 -
Run a thin knife around the edges to loosen the custard. Invert onto a serving plate ensuring caramel sauce covers the flan evenly and serve chilled.
# Extra Suggestions:
01 -
Prepare this dessert one day ahead to allow adequate chilling time for proper setting and flavor development.
02 -
Use a bain-marie to bake the custard gently, ensuring a smooth and creamy texture.