Classic Spanish Flan Recipe

Flan, with its creamy custard base and caramelized sugar topping, is a classic dessert that never fails to impress. While it might seem intimidating to make, with a little practice, you can easily whip up this delicious treat at home. This guide will walk you through the process in a relaxed, easy-to-follow manner.

1. Gather Your Ingredients

Before you begin, make sure you have all the necessary ingredients on hand. Here’s a basic recipe:

For the Custard:

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

4 large eggs

1 teaspoon vanilla extract

For the Caramel:

1 cup granulated sugar

2. Prepare the Caramel

Caramelize the Sugar:

Place the sugar in a heavy-bottomed saucepan over medium heat.

Stir occasionally with a wooden spoon until the sugar begins to melt.

Once the sugar has melted completely, swirl the pan gently to distribute the color evenly.

Continue to cook until the sugar turns a deep amber color.

Important: Be careful not to let the sugar burn, as this will give the caramel a bitter taste.

Pour into the Mold:

Carefully pour the hot caramel into the bottom of a flan mold or ramekins.

Tilt and swirl the mold to coat the bottom evenly.

Safety Tip: Use oven mitts to handle the hot mold.

3. Make the Custard

Combine Ingredients: In a large bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, and vanilla extract until smooth and well combined.

Tip: To prevent air bubbles, strain the mixture through a fine-mesh sieve into a clean bowl.

Pour into the Mold: Gently pour the custard mixture over the caramel in the mold.

4. Bake the Flan

Water Bath: Place the flan mold in a larger baking dish.

Carefully pour hot water into the larger dish until it reaches about halfway up the sides of the flan mold. This creates a water bath, which helps to gently cook the custard.

Bake: Bake in a preheated oven at 325°F (165°C) for 45-60 minutes, or until the custard is set but still slightly jiggly in the center.

Tip: Avoid overbaking, as this will cause the flan to crack.

Cool and Chill: Once baked, carefully remove the flan from the water bath and let it cool completely on a wire rack.

Refrigerate for at least 4 hours, or preferably overnight, before serving.

5. Unmold and Serve

Run a Knife Around the Edge: To unmold the flan, run a thin knife around the edges of the mold to loosen it.

Invert on a Serving Plate: Place a serving plate upside down on top of the mold.

Quickly invert the mold and plate together.

The flan should gently slide onto the plate.

Serve and Enjoy: Garnish with whipped cream, fresh berries, or a sprinkle of cinnamon.

Tips and Variations

Flavor Variations:

Add a touch of citrus: Stir in a tablespoon of lemon or orange zest to the custard for a refreshing twist.

Spice it up: Add a pinch of cinnamon, nutmeg, or cardamom to the custard for a warm and cozy flavor.

Go tropical: Add a tablespoon of coconut extract and a handful of toasted coconut flakes for a tropical flair.

Make Individual Flans: This recipe can easily be adapted to make individual flans in ramekins.

Use Different Molds: You can use any oven-safe mold with a smooth bottom, such as a springform pan or a soufflé dish.

Troubleshooting:

If the flan cracks: This is usually due to overbaking.

If the custard is watery: The flan may not have been baked long enough.

If the caramel is too hard:

Gently heat the bottom of the plate over low heat to soften the caramel before serving.

Conclusion

Making flan at home might seem daunting at first, but with this relaxed guide and a little practice, you’ll be creating delicious and impressive desserts in no time. Remember to be patient, follow the instructions carefully, and don’t be afraid to experiment with different flavors. Enjoy the process and savor the sweet rewards of your culinary efforts!