Spain 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.
Prep Time
15 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
1 hour 20 minutes
Total Time
3 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
1¼ cups (300 ml) sugar- 6 eggs
- 2 egg yolks
Directions
- Preheat oven to 325°F (165°C).
- In a small, heavy saucepan over low heat, heat half a cup (120 ml) sugar, stirring until sugar melts and caramelizes.
- Immediately pour caramel into a 1.5 quart (1.5 l) ring mold, carefully coating the bottom and sides of the dish. Set aside to cool thoroughly.
- Beat eggs, egg yolks, remaining sugar, and vanilla 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.
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