Description
A classic Spanish dessert with silky custard and rich caramel, perfect for any occasion
Ingredients
Scale
- 4 large eggs: provide structure and creaminess
- 1 cup granulated sugar (half for caramel, half for custard): adds sweetness and glossy texture
- 2 cups whole milk: creates a smooth, creamy base
- 1 cup heavy cream: enriches custard for a silky mouthfeel
- 1 teaspoon vanilla extract: adds a subtle, fragrant flavor
Instructions
- Preheat Your Equipment: Preheat oven to 325°F and prepare a water bath in a baking dish
- Combine Ingredients: Whisk eggs and sugar together, then gradually mix in warm milk, cream, and vanilla
- Prepare Your Cooking Vessel: Pour sugar into ramekins and melt it carefully into golden caramel, swirling to coat the bottom evenly
- Assemble the Dish: Pour custard mixture over the caramel in each ramekin
- Cook to Perfection: Place ramekins in the water bath and bake for 45–50 minutes until set but slightly jiggly in the center
- Finishing Touches: Allow to cool to room temperature, then refrigerate for at least 4 hours
- Serve and Enjoy: Run a knife around the edges and invert onto serving plates to reveal the glossy caramel top
Notes
- Use room temperature eggs to avoid curdling
- Slowly heat the milk and cream to avoid scorching
- Bake in a water bath to ensure even cooking
- Let the flan cool completely before unmolding to preserve its shape
Nutrition
- Serving Size: 1 flan (approx)
- Calories: 250
- Sugar: 30g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Spanish Flan, caramel custard, creamy dessert, traditional flan