Classic Spanish Flan
Ingredients:
For the Caramel:
- 1 cup granulated sugar
For the Flan:
- 4 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C).
- Prepare a baking dish or individual ramekins by greasing them lightly.
- In a saucepan over medium heat, melt the granulated sugar for the caramel.
- Stir continuously until the sugar melts and turns a deep amber color.
- Be cautious not to burn it.
- Quickly pour the caramel into the bottom of the prepared baking dish or divide it among the ramekins, ensuring an even layer.
- In a mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until well combined.
- Strain the egg mixture through a fine mesh sieve into another bowl to ensure a smooth flan texture.
- Carefully pour the egg mixture over the caramel layer in the baking dish or ramekins.
- Place the baking dish or ramekins in a larger baking pan.
- Fill the larger pan with hot water to create a water bath (bain-marie), ensuring it reaches halfway up the sides of the baking dish or ramekins.
- Bake in the preheated oven for 45-50 minutes, or until the flan is set but still slightly jiggly in the center.
- Remove from the oven and let the flan cool to room temperature in the water bath.
- Once cooled, refrigerate the flan for at least 4 hours or overnight to allow it to fully set.
- To serve, run a knife around the edge of the baking dish or ramekins, then invert the flan onto a serving plate, allowing the caramel to drizzle over the top.
- Slice and enjoy this Classic Spanish Flan, savoring the smooth and creamy texture with each spoonful.
Prep Time: 20 minutes | Cooking Time: 45-50 minutes | Total Time: 5 hours (including chilling time)
Servings: 8 | Kcal: 300 per serving
Tips:
To prevent lumps in the flan, strain the egg mixture before pouring it over the caramel.
For a decorative touch, garnish the flan with a sprinkle of grated orange zest or a dollop of whipped cream.