Flan

A baked egg custard, flan is popular throughout Spain. Although different versions of this dessert are common throughout the Spanish-speaking world and beyond, the traditional version is made from only a few ingredients, with minimal flavoring. Recipe Serving: Serves 6–8

Prep Time

15 minutes
+ 2 hours resting

Cook Time

1 hour 20 minutes

Total Time

3 hours 35 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 1/4 cups (300 ml) sugar
3 1/2 cups (840 ml) milk
6 eggs
2 egg yolks
1/4 tsp (1 ml) lemon zest, grated

Directions

Preheat oven to 325°F (165°C).
In a small, heavy saucepan, heat 1/2 cup (120 ml) sugar over low heat, stirring, until sugar melts and caramelizes.
Immediately pour caramel into a 1 1/2 quart (1.5 l) ring mold, carefully coating the bottom and sides of the dish. Set aside to cool thoroughly.
Beat eggs, egg yolks, and remaining sugar together.
Separately, warm milk, but do not boil.
Carefully whisk milk into eggs.
Pour the custard into the prepared pan. Place the pan in a larger baking dish and add hot water to reach about halfway up the sides.
Bake about 1 hour. Flan is done when a knife inserted in the middle comes out clean.
Cool, then chill.
To serve, set the baking dish in a larger dish of hot water to melt the caramel a little. Run a thin knife around the edges of the mold to loosen the custard.
Turn flan out onto a serving plate. Serve cold.