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All Recipes, Desserts / April 27, 2017

Spanish Homemade Flan

– Spanish Homemade Flan –

When it comes to desserts, flan is Spain´s go-to dessert hands down. This classic dessert originated from the ancient Romans. As they conquered Europe, they took this recipe with them wherever they went. Throughout the years, the original recipe has changed, but always keeping the eggs as the main ingredient. Today, flan is popular all over the world, especially in latin America, but it was the Spaniards who took this recipe to the Americas during the 15th century. This recipe of Spanish homemade flan is easier to make than you can imagine, it involves only the simplest of ingredients and it has an incredible flavor. You will never make flan out of a box again! Watch our video below on how to make Spanish homemade flan and enjoy one of the best desserts ever created. Salud!

Watch the Video Below on How to Make Spanish Homemade Flan

Spanish Homemade Flan

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 1 3/4 Whole Milk
  • 1 Cup White Sugar
  • 4 Eggs
  • 1/2 Lemon
  • 1 Tsp Vanilla Extract
  • 1/4 Cup Water

Instructions

  1. Pre-heat oven to 175 C (350 F) - Bake only no Broiler
  2. Grab a medium sized frying pan and turn your fire on to a medium heat
  3. Add 1/2 cup sugar, 1/4 cup water and some fresh lemon juice to the pan, do NOT stir this mixture
  4. After about 6 to 7 minutes, your caramel sauce should be done with a burnt orange color, do not over cook the caramel sauce as it will become bitter
  5. Evenly distribute the caramel sauce between 4 individual flan molds
  6. Crack your eggs and add them to a large bowl and beat them well
  7. Slowly mix in 1/2 cup of sugar to the eggs without stoping mixing
  8. Mix the 1 Tsp of vanilla extract with the 1 3/4 cup whole milk and stir together
  9. Add the milk to the bowl with the eggs and sugar and mix everything together
  10. Using a sieve, filter the mixture into a pitcher to remove the excess egg
  11. Evenly distribute the egg and milk mixture into the flan molds
  12. Add the flan molds to a casserole dish with at least a 2-inch depth
  13. Poor in water into the casserole to cover the outside part of the flan molds by half way
  14. Add to the oven for 45 minutes
  15. After 45 minutes take the casserole out of the oven and remove the flan molds from the casserole and let them cool off for about 45 minutes
  16. Cover the flan molds with seran wrap and add them to a refrigerator between 4 to 6 hours
  17. Using a paring knife, gently run the knife through the outside edges to detach the flan from the mold
  18. Put a plate over the flan mold and flip the mold over
  19. Remove the flan mold
  20. Garnish with some whipped cream and a mint leaf
  21. Enjoy!

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2 Comments

  1. Aleksandra

    I need some help with this recipe. I was not sure what texture I should be looking for when taking flans out of the oven, and while it did not set at all after 50 minutes, I took it out anyway. It did not set after a night in the fridge either, was completely liquid. So next day I put flans back in the oven using water bath again, and after another 50 minutes it actually set, and the end result was quite good. I am not sure what I did wrong. Couple things I can think of – I used thick glass molds, and also, I poured cold water for the water bath, not hot water, so I suspect that the flan was not cooking until the water heated up. Any advice for the next time? Thank you.

    09 . May . 2021
    • Spain on a Fork

      Well every oven heats differently, so you might need to keep them in there longer than 50 minutes. No need to add hot water. The molds could also change the cooking times. Next time, I would just leave them in the oven longer until set. Much love 🙂

      09 . May . 2021

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