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Easy Spanish Flan Recipe with Caramel Recipe

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Spanish Flan is a classic creamy caramel custard dessert known for its smooth texture and rich, sweet caramel topping. This elegant yet simple recipe involves caramelizing sugar and baking a delicate custard in a water bath, resulting in a luscious treat perfect for any occasion.

Ingredients

Caramel

  • 1 cup granulated sugar

Custard

  • 4 large eggs
  • 1 14-ounce can sweetened condensed milk
  • 1.25 cups whole milk
  • 1 tbsp vanilla extract

Instructions

  1. Preheat Oven and Prepare Caramel: Preheat your oven to 325°F (160°C). In a small saucepan over medium heat, add 1 cup granulated sugar. Swirl the pan gently (do not stir) until the sugar melts and transforms into a golden-amber caramel. Quickly pour this caramel into your flan mold or individual ramekins, tilting them to coat the bottom evenly.
  2. Mix Custard Ingredients: In a large bowl, whisk together 4 large eggs, 1 can of sweetened condensed milk, 1.25 cups whole milk, and 1 tablespoon vanilla extract until the mixture is just smooth. Avoid vigorous whisking to prevent air bubbles in the custard.
  3. Pour Custard Over Caramel: Gently pour the custard mixture over the caramel layer in the prepared molds or ramekins.
  4. Prepare Water Bath and Bake: Place the filled molds into a larger baking dish and carefully fill the dish with hot water until it reaches halfway up the sides of the molds, creating a water bath. Bake in the preheated oven for 50 to 60 minutes, or until the custard is set but still slightly jiggles when gently shaken.
  5. Cool and Chill: Remove the flan from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully chill and set.
  6. Unmold and Serve: To serve, run a knife around the edges of the flan to loosen it. Invert the mold onto a serving plate and gently remove it. The caramel will cascade over the custard, making for a beautiful presentation and delicious flavor.

Notes

  • Use whole milk for the creamiest texture, but you can substitute with 2% milk if desired.
  • Avoid overbaking to keep the flan smooth and prevent curdling.
  • Ensure the water bath is hot but not boiling to maintain even gentle cooking.
  • You can prepare flan molds or ramekins individually for single servings.
  • Let the flan chill thoroughly to develop flavor and proper consistency before serving.

Find it online: https://oliviabakes.com/easy-spanish-flan-recipe-with-caramel-recipe/