Description
Classic Spanish flan emerges as a silky custard masterpiece that whispers sweet traditions from Mediterranean kitchens. Rich caramel swirls around delicate egg-based cream, promising a luxurious dessert that transports you to Spain’s culinary heart.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1 (14 ounces / 396 grams) can sweetened condensed milk
- 1 ¼ cups whole milk (300 milliliters)
Flavoring:
- 1 tablespoon vanilla extract
Caramel Coating:
- 1 cup granulated sugar (200 grams)
Instructions
- Craft a golden caramel base by melting sugar in a heavy saucepan, watching carefully as it transforms into a rich honey-like hue without burning.
- Swirl the molten caramel generously across the bottom of a round baking dish, ensuring complete and even coverage before allowing it to cool and harden.
- Whisk eggs, sweetened condensed milk, whole milk, and vanilla extract together with gentle, fluid motions to prevent excessive air bubbles from forming.
- Carefully transfer the silky custard mixture into the caramel-lined pan, maintaining a smooth, uniform consistency.
- Seal the pan completely with aluminum foil to protect the delicate custard during cooking.
- Prepare a water bath by nestling the flan pan inside a larger baking dish, filling the outer container with warm water halfway up the flan pan’s sides.
- Slide the carefully assembled water bath into a preheated oven, allowing the custard to cook gently and evenly for approximately 75 minutes.
- Remove the baking dish from the oven, lifting the flan pan with protective towels and letting it rest at room temperature to continue setting naturally.
- After initial cooling, refrigerate the flan for a minimum of four hours, preferably overnight, to achieve optimal texture and flavor development.
- When ready to serve, trace the pan’s edges with a sharp knife to release the flan’s delicate structure.
- Invert a serving platter over the pan and swiftly flip in one confident motion, allowing the caramel to cascade dramatically over the creamy custard.
- Slice the flan into elegant portions, revealing its smooth, luxurious interior, and serve chilled for a traditional Spanish dessert experience.
Notes
- Caramel transforms from sugary crystals to liquid gold through patient heating, requiring constant vigilance.
- Precise temperature control separates professional results from amateur attempts, making each swirl of the pan critical.
- Water bath technique ensures silky smooth custard without cracking, protecting delicate egg proteins during gentle cooking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 8
- Calories: 305
- Sugar: 34 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 139 mg