3 INGREDIENT Spanish Flan (Egg Custard) | Easy NO BAKE Recipe
This 3 INGREDIENT Spanish Flan has to be one of the best desserts we´ve ever done here on Spain on a Fork. We´re talking beautiful silky flan, that´s filled with flavors and all done using 3 simple everyday ingredients.
The beauty of this flan recipe, is that it´s made on the stove top. Absolutely no oven involved. Yet the flans have the same flavor and texture as the classic recipe. Which is made using the oven.
To make this recipe I used low-fat milk. But you can use full fat, non fat or even plant based. As for the eggs, I used cage-free organic. In a recipe this simple, the higher the quality of the ingredients, the better the overall flavor.
TIPS & TRICKS to Make this Recipe: Important for the water to be at a simmer and not a boil while the flans are cooking. Otherwise they can easily overcook and will lose their silky texture. The flans will hold for up to 3 days in the fridge.
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Watch the Video Below on How to Make this 3 INGREDIENT Spanish Flan
3 INGREDIENT Spanish Flan (Egg Custard) | NO BAKE Recipe
- 4 eggs
- 1 cup granulated sugar 200 grams
- 1 3/4 cups milk 415 ml
Fill a stock pot with water, enough to cover the flan molds by half, heat with a medium-high heat
Meanwhile, add 1/2 cup (100 grams) granulated sugar into a fry pan, along with 1/4 cup (60 ml) water, heat with a medium heat, after 10 to 15 minutes and you end up with an amber colored caramel sauce, remove from the heat, evenly distribute the sauce into 4 individual flan molds
Crack 4 eggs into a large bowl and whisk together, then slowly add in 1/2 cup (100 grams) granulated sugar while whisking, once all the sugar has been added, slowly add in 1 3/4 cups milk, once again whisking continuously, then pour the mixture through a fine sieve and into a pitcher, evenly distribute the mixture into the flan molds, cover each one tightly with foil paper
Once the water comes to a boil in the stock pot, lower it to a LOW heat, add the covered flan molds, all in a single layer, place a lid on the stock pot and cook for 30 to 40 minutes
Once the flans are cooked through (you can always pierce one with a toothpick, if it comes out cleanly they´re ready to go) remove them from the stock pot, take off the foil paper and let them cool, then cover each one with saran wrap and add into the fridge for at least 2 hours
To serve the flans, run a knife through the outer edge of the flan mold, then place a plate over the mold and flip, shake the mold and remove, enjoy!
Get the Individual Flan molds I used to make this Recipe
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