Description
Silky Spanish flan delivers a creamy custard dream straight from Madrid’s finest kitchens. Rich caramel sauce cascades over delicate egg-based dessert, promising sweet indulgence with each elegant spoonful you savor.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1 can (14 ounces / 396 grams) sweetened condensed milk
- 1 can (12 ounces / 340 grams) evaporated milk
Flavoring Ingredients:
- 2 teaspoons vanilla extract
Caramel Topping:
- 1 cup (200 grams) granulated sugar
Instructions
- Craft a velvety caramel sauce by gently melting sugar in a saucepan, watching carefully as it transforms into a rich amber liquid without disturbing its natural progression.
- Meticulously coat the bottom of a round baking dish with the golden caramel, allowing it to cool and form a glossy, hardened layer that will become the glistening top of the dessert.
- In a spacious mixing vessel, whisk eggs until they become light and uniform, creating a smooth foundation for the custard.
- Introduce sweetened condensed milk, evaporated milk, and fragrant vanilla extract to the eggs, blending with gentle, consistent strokes until the mixture achieves a silky, homogeneous texture.
- Gently cascade the creamy custard mixture over the hardened caramel, ensuring an even distribution across the baking dish.
- Nestle the flan within a larger water bath, carefully adding hot water to reach midway up the sides of the baking dish, which will help create a delicate, tender custard through gentle, indirect heat.
- Slide the water bath into a preheated oven, allowing the flan to bake until the center sets with a subtle, seductive wobble; approximately one hour of patient cooking.
- Extract the flan from the oven and permit it to cool to room temperature, then transfer to the refrigerator for a minimum of six hours to fully set and develop its characteristic smooth consistency.
- When ready to serve, trace a knife along the edges to release the flan, then confidently invert onto a serving plate, watching as the luscious caramel cascades over the pristine surface of the dessert.
Notes
- Caramel requires patience and careful attention to prevent burning, so watch the sugar closely without stirring.
- Bain-marie technique ensures even, gentle cooking by surrounding the flan with hot water during baking.
- Refrigeration is crucial for setting the custard’s texture and allowing flavors to develop fully.
- Always use room temperature eggs to create a smooth, silky custard without lumps.
- Inverting the flan onto a serving plate creates a stunning presentation with golden caramel cascading over the creamy dessert.
- Test the flan’s doneness by gently shaking the dish – the center should wobble slightly like soft jelly.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 8
- Calories: 365
- Sugar: 36 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 150 mg