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Authentic Spanish Flan Recipe – Spanish Special
Authentic Spanish Flan, also known as flan de huevo, is a beloved baked caramel custard featuring a silky, wiggly center and a golden layer of caramel sauce. This Spanish egg flan is straightforward yet elegant—made simply with eggs, milk, sugar, and vanilla—and renowned for its silky texture that melts on the tongue. It’s a timeless dessert that delivers both comfort and sophistication in every spoonful.
- Prep Time20 min
- Cook Time50 min
- Total Time1 hr 10 min
Authentic Spanish Flan Ingredients :
- 1 cup (200 g) granulated sugar
- ¼ cup (60 ml) water
- 4 large eggs
- 2 cups (500 ml) whole milk
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 pinch of salt
How To Make Octopus in Tomato Sauce :
Preheat the oven to 325°F (160°C).
Add the sugar and water to a saucepan and cook over medium heat until the sugar turns a deep golden caramel.
Pour the caramel into a baking dish or ramekins and swirl to coat the bottom. Let it cool and harden.
In a large bowl, whisk the eggs until smooth.
Add the whole milk, sweetened condensed milk, vanilla extract, and salt. Mix gently until well combined.
Pour the custard mixture over the hardened caramel.
Place the baking dish in a larger roasting pan.
Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish.
Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
Remove from the oven and let the flan cool to room temperature.
Refrigerate for at least 4 hours, preferably overnight.Run a knife around the edges, place a serving plate on top, and carefully invert the flan onto the plate.
Slice and serve chilled with the caramel sauce spooned over the top.
Use room-temperature eggs for a smooth, creamy custard.
Do not stir the caramel while it cooks; swirl the pan gently if needed Bake the flan in a water bath to prevent cracks and ensure even cooking.
Chill for at least 4 hours or overnight for the best texture.
Refrigerate leftovers in an airtight container for up to 4 days.
