If there’s one dessert that’s simple yet elegant, it’s Spanish Flan. This silky, golden caramel-topped custard is a timeless favorite straight from Spanish kitchens. It’s creamy, light, and delicious—perfect for any occasion, whether it’s a family dinner or a larger celebration. The best part? You don’t need fancy equipment to make it, just a few ingredients and a little patience. Gather your eggs, sugar, milk, and vanilla, and you’re on your way to creating a dessert that everyone will love.
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Spanish Flan Recipe
Spanish Flan is one of those desserts that just feels like a warm hug. This creamy custard with a golden caramel top has been a treasured recipe in Spanish homes for generations. While it’s incredibly common in Spain, flan has also found a special place in Latin American and Filipino kitchens, each adding their own twist over the years. What makes Spanish Flan stand out is its simplicity. With just eggs, milk, sugar, and a splash of vanilla, you can create a velvety treat that looks and tastes like it was made by a pro. My first attempt at making flan was for a family gathering—everyone loved it! I remember my mom gave me the best compliment when she said, ‘This tastes like it came straight from Spain!’ So, if you’re looking for an easy yet impressive dessert, Spanish Flan is the way to go. Plus, it’s naturally gluten-free, which can be a win for mixed-diet households.Why You’ll Love This Recipe
- Just 5 basic ingredients – no fancy stuff here!
- A smooth, creamy texture paired with a golden caramel topping.
- A traditional Spanish treat that’s as simple as it is elegant.
- Perfect for celebrations or a casual dessert at home.
- Make-ahead friendly—great for busy schedules!
Key Ingredients and Substitutions
- Eggs: These are the base of the custard, so stick with fresh, grade A eggs for the best results.
- Sugar: Used for the caramel topping and sweetening the custard. Brown sugar could work in a pinch—expect a richer flavor.
- Whole Milk: Full-fat milk gives the flan that creamy consistency. You can substitute with half-and-half or coconut milk if needed.
- Vanilla Extract: Gives it that warm, sweet aroma. Pure vanilla is ideal, but you can try almond extract for a nuttier twist.
How to Make the Recipe (Step-by-Step)
- Preheat your oven to 325°F and get a baking dish ready for a water bath—it’s what makes the flan all smooth and creamy.
- Start by making the caramel. Add sugar to a saucepan over medium heat, stir until it melts into a deep amber color, then pour it into your flan mold.
- In a mixing bowl, whisk the eggs and sugar until the sugar has dissolved. You don’t want to overmix here—just combine until smooth.
- Slowly stir in the milk and vanilla. Go gentle to avoid whipping too much air into the mix.
- Pour the custard mixture into the flan mold, over the caramel layer.
- Set the mold into the baking dish, fill the dish with warm water to halfway up the mold, and bake for about 50-60 minutes.
- Check by inserting a knife in the middle; it should come out clean when the flan is ready.
- Cool the flan for a few hours in the fridge, then run a knife around the edges and flip it onto a plate to serve!
Expert Tips for Success
Don’t rush the caramel; low and slow gives the best flavor.
Straining the custard before pouring it into the mold ensures a silky texture.
Use a water bath to stop the custard from curdling in the oven.
Chill the flan at least 4 hours or overnight for the best texture and caramel flavor.
Variations and Customizations
Want to add a unique twist to your Spanish Flan? Swap out the vanilla for almond extract or even a splash of rum for a bold flavor upgrade. If you’re feeling really adventurous, you could add a layer of shredded coconut to the bottom of the flan mold before pouring in the custard—that way, you get a subtle tropical vibe. For coffee lovers, a tablespoon of instant espresso in the milk mix turns this dessert into something next-level. And if dairy isn’t your thing, coconut milk works beautifully here for a creamy, lactose-free version!
Nutritional Information
Spanish Flan is definitely a treat, but it’s nice to know what’s inside. A typical slice (about 1/8 of the flan) comes in at around 250 calories. It’s got about 8 grams of fat, 36 grams of carbs (mostly from sugar), and 6 grams of protein thanks to the eggs. It’s also gluten-free, so it can work for folks with gluten sensitivities as a special sweet treat. Tip: Since it’s rich, even a small slice feels decadent and satisfying!
Storage and Reheating Instructions
To store leftovers, make sure to cover the flan with plastic wrap or place it in an airtight container before sticking it in the fridge—it’ll stay delicious for 3-4 days. For reheating (if you prefer your flan not cold), don’t use the microwave—it’ll ruin the texture. Instead, let it sit at room temperature for about 15-20 minutes before serving. Pro tip: Serve it fresh out of the fridge if you love that chilled, pudding-like vibe!
Recipe Card of Spanish Flan
Ingredients list
- 1 cup white sugar
- 3 large eggs
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce can evaporated milk
- 1 tablespoon vanilla extract
Step-by-Step Instructions
- First things first, let's get your oven ready! Set it to a cozy 350 degrees F (175 degrees C) to welcome your delightful creation.
- In a medium saucepan, melt sugar over medium-low heat until it flows fluidly, boasting a rich, golden color. Carefully pour this hot syrup into a deep 9-inch round glass baking dish, turning it to embrace the bottom with sweet caramel love; set it aside.
- Whisk eggs in a spacious bowl. Introduce condensed milk, evaporated milk, and vanilla, blending until luxuriously smooth. Gently pour this silky mixture over the caramel in your dish, then nestle it within a deep roasting pan. Pour in hot water, it should climb 1 inch up the sides of the dish to envelop the flan.
- Bake lovingly in the preheated oven, monitoring until it sets to a subtle jiggle, roughly 1 hour. As it cools, your flan will continue to become firm. Once removed from the oven, transfer it carefully to a wire rack, where it will relax to room temperature before being wrapped in cozy plastic wrap. Allow it to chill in the refrigerator for at least 3 hours, or up to 3 days, for the flavors to meld perfectly.
- When you're ready to dazzle your guests, gently run a knife along the dish's edges and skillfully invert it onto a rimmed plate, letting the luscious caramel cascade over the flan. Delight in every mouthful, letting the flavors dance on your palate.
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I make Spanish Flan ahead of time?
Absolutely! Spanish Flan actually tastes better when it’s chilled overnight, so it’s perfect for making a day in advance.
What’s the best type of mold to use?
Any heat-safe dish with smooth sides works. Traditional flan molds are great, but a simple glass baking dish works too!
Why is my caramel too hard?
If caramel cooks for too long or at too high a heat, it’ll harden. Turn the heat down and keep an eye on it to avoid this issue.
Can I use condensed milk instead of whole milk?
Condensed milk is much sweeter and richer, so it may change the flavor and texture of the flan. Try half condensed milk and half regular milk for balance.
How do I know when it’s done baking?
A toothpick or knife inserted into the center should come out clean. If it doesn’t, give it a few more minutes in the oven.