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Spanish Homemade Flan

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


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


  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!