Indulge in the rich, creamy elegance of Authentic Spanish Flan, a classic dessert cherished across Spain and Latin America. With its silky texture and glossy caramel topping, this flan represents simplicity and sophistication in every bite. It’s the perfect make-ahead dessert for gatherings or a cozy treat to end a meal. This recipe uses pantry staples like eggs, sugar, and milk, transforming them into a dessert that’s both nostalgic and luxurious. Whether you’re hosting a dinner party or exploring new culinary traditions this Spanish flan is sure to impress.
Story and Origin
Spanish flan, also known as flan de huevo, has its roots in Roman cuisine, where eggs and milk were often baked together to create simple custards. Over time, the technique traveled to Spain and gained a distinctive caramel layer, becoming the iconic flan we know today. The dessert spread to Latin America during the colonial era, where it was embraced and reimagined in diverse ways, from coconut- infused versions to chocolate variations. Its versatility, minimal ingredients, and timeless appeal have made it a staple dessert in households worldwide
Ingredients
Ingredients
1 cup white sugar (for caramel)
3 large eggs
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 tablespoon vanilla extract
Instructions
Step-by-Step Instructions
1. Make the Caramel
1. Heat the sugar in a medium-sized saucepan over medium heat. Stir continuously until the sugar melts and turns a golden amber color. This process takes about 8–10 minutes.
2. Quickly pour the caramel into the bottom of a flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.
2. Prepare the Custard
3. Preheat your oven to 350°F (175°C).
4. In a blender or mixing bowl, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend or whisk until the mixture is smooth and well combined.
5. Pour the custard mixture into the caramel-coated mold or ramekins.
3. Bake the Flan
6. Place the mold or ramekins into a large baking dish. Add hot water to the baking dish until it reaches halfway up the sides of the flan mold (this creates a water bath to ensure even cooking).
7. Bake in the preheated oven for 50–60 minutes, or until the center of the flan is set but still slightly jiggly.
4. Cool and Serve
8. Remove the flan from the water bath and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
9. To serve, run a knife around the edges of the flan, invert it onto a serving plate, and let the caramel sauce drizzle over the top. Garnish with fresh mint leaves, berries, or whipped cream, as shown in the images.