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Spanish
Spanish Flan Custard Dessert
65 min total15 prep50 cook8 servings290 cal
VegetarianClassicContains dairyContains egg
Classic Spanish flan with caramel-coated custard that wobbles on the plate. A silky dessert baked in individual molds and chilled until set.
Ingredients
pantry
- 1 cupgranulated sugar
- 1 tspvanilla extract
- 0.25 tspsalt
dairy
- 2 cupwhole milk
- 1 cupheavy cream
- 4eggs
- 2egg yolks
Steps
- Melt half the sugar with a splash of water into amber caramel.
- Pour caramel into ramekins and swirl to coat bottoms.
- Heat milk, cream, vanilla, and salt until steaming.
- Whisk eggs and yolks with remaining sugar.
- Gradually whisk hot dairy into eggs; strain into caramel-lined molds.
- Bake in a water bath at 325°F (165°C) 40–45 minutes until set.
- Chill at least 4 hours.
- Unmold onto plates, letting caramel pool around custard.
Tips
- Cook caramel only to amber — burnt caramel tastes bitter.
- Strain custard for the silkiest texture.
- Chill overnight for the cleanest slice and set.
- Run a thin knife around molds before unmolding.
