Spanish Flan
Classic Spanish Flan with Silky Caramel Topping
Ingredients:
1 cup granulated sugar (for caramel)
1/4 cup water (for caramel)
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
3 large eggs
1 tablespoon vanilla extract
Pinch of salt
Directions:
Preheat oven to 350°F (175°C).
In a small saucepan over medium heat, combine sugar and water. Stir gently until the sugar dissolves, then allow it to boil without stirring until it turns deep amber in color, about 8–10 minutes.
Carefully pour the hot caramel into the bottom of a round 8-inch cake pan or flan mold. Tilt to coat the bottom evenly. Set aside to cool and harden.
In a blender, combine sweetened condensed milk, evaporated milk, eggs, vanilla, and a pinch of salt. Blend until smooth.
Pour the custard mixture over the hardened caramel in the pan.
Place the filled pan in a larger baking dish. Pour hot water into the outer dish to create a water bath, reaching halfway up the sides of the flan pan.
Bake for 50–60 minutes, or until the flan is set but slightly jiggly in the center.
Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges of the flan and invert onto a serving plate, allowing the caramel to drizzle over the top.
Prep Time: 15 minutes | Cooking Time: 1 hour | Cooling + Chill Time: 4 hours | Total Time: 5 hours 15 minutes
Kcal: 275 kcal | Servings: 8 servings
#spanishflan #carameldessert #classicflan #custardflan #homemadeflan #easydesserts #latinodesserts #sweetcustard #flanrecipe #creamyflan #dessertlover #traditionalflan #comfortdessert #sweetspanishdish #vanillacustard #bakingjoy #flanperfection #richandcreamy #silkycustard #dessertmagic
A spoonful of heaven! This Classic Spanish Flan is creamy, dreamy, and topped with golden caramel. The perfect make-ahead dessert!
Spanish Flan
Classic Spanish Flan with Silky Caramel Topping
Ingredients:
1 cup granulated sugar (for caramel)
1/4 cup water (for caramel)
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
3 large eggs
1 tablespoon vanilla extract
Pinch of salt
Directions:
Preheat oven to 350°F (175°C).
In a small saucepan over medium heat, combine sugar and water. Stir gently until the sugar dissolves, then allow it to boil without stirring until it turns deep amber in color, about 8–10 minutes.
Carefully pour the hot caramel into the bottom of a round 8-inch cake pan or flan mold. Tilt to coat the bottom evenly. Set aside to cool and harden.
In a blender, combine sweetened condensed milk, evaporated milk, eggs, vanilla, and a pinch of salt. Blend until smooth.
Pour the custard mixture over the hardened caramel in the pan.
Place the filled pan in a larger baking dish. Pour hot water into the outer dish to create a water bath, reaching halfway up the sides of the flan pan.
Bake for 50–60 minutes, or until the flan is set but slightly jiggly in the center.
Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges of the flan and invert onto a serving plate, allowing the caramel to drizzle over the top.
Prep Time: 15 minutes | Cooking Time: 1 hour | Cooling + Chill Time: 4 hours | Total Time: 5 hours 15 minutes
Kcal: 275 kcal | Servings: 8 servings
#spanishflan #carameldessert #classicflan #custardflan #homemadeflan #easydesserts #latinodesserts #sweetcustard #flanrecipe #creamyflan #dessertlover #traditionalflan #comfortdessert #sweetspanishdish #vanillacustard #bakingjoy #flanperfection #richandcreamy #silkycustard #dessertmagic
A spoonful of heaven! This Classic Spanish Flan is creamy, dreamy, and topped with golden caramel. The perfect make-ahead dessert!
