Spanish Flan

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A silky smooth baked custard topped with a rich golden caramel, this classic Spanish Flan is a simple yet elegant dessert made with just a handful of pantry staples.

Prep Time20

Cook Time1

Course: Dessert

Cuisine: spanish

Diet: Gluten Free

Servings:

Author: Daen Lia

Ingredients

1 1/2 cup caster sugar
4 eggs
2 cups whole milk
1 tsp vanilla extract

Instructions

Preheat oven: Preheat the oven to 300 °F (150°C)
Ramekins: Place five 180ml (6-ounce) ramekins into a deep baking and set aside.
Make caramel: Add 200g (1 cup) of the sugar to a medium saucepan and place over a medium-low heat. Allow the sugar to melt, swirling the pan occasionally rather than stirring. Once the sugar has transformed into a deep golden caramel, immediately divide it between the ramekins, carefully swirling each ramekin so the caramel coats the base and also the sides. Set aside while you prepare the custard.
Custard: In a large bowl, whisk together the eggs and remaining 100g (½ cup) sugar until combined. Pour in the milk and vanilla extract and whisk until smooth. For an extra silky texture, strain the mixture through a fine mesh sieve or spoon off the air bubbles. Carefully divide the custard mixture between the caramel-lined ramekins. Cover each ramekin with a lid or with alfoil.
Bake: Place the baking dish into the oven and carefully pour boiling water into the dish until it reaches halfway up the sides of the ramekins. Bake for 40 to 60 minutes, or until the flans are set around the edges but still have a slight wobble in the centre when gently shaken.
Set & chill: Remove the ramekins from the water bath and allow them to cool. Transfer to the refrigerator and chill for at least 6 hours, or preferably overnight.
Serve: To serve, run a small knife around the edge of each ramekin. Place a serving plate over the top and carefully invert. Lift away the ramekin and allow the caramel sauce to cascade over the custard before serving.

Notes

Ramekins: I use five mini Le Creuset ramekins with lids, which hold approximately 180ml (6 ounces) each. They are the perfect size for individual serves and make storing leftovers incredibly easy.
One Large Flan: If preferred, you can bake the mixture in one large baking dish instead of individual ramekins. Simply prepare the caramel and custard as instructed, then bake in a water bath until the centre is just set with a slight wobble. Keep in mind that a larger flan may require additional baking time.
Strain the Custard: For the smoothest possible texture, strain the custard mixture through a fine mesh sieve before pouring it into the ramekins.
Don't Rush the Caramel: Once the sugar begins to colour, it can darken very quickly. Remove it from the heat as soon as it reaches a rich golden amber colour.
Chill Overnight: While the flan can be enjoyed after 6 hours of chilling, I find the texture is at its absolute best after an overnight rest in the fridge.
Releasing the Flan: If the flan is reluctant to release from the ramekin, dip the base into warm water for a few seconds before inverting onto a serving plate.

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