Spanish Flan de Huevo (Printable Version)
Silky smooth custard topped with golden caramel sauce, this Spanish classic balances sweet and creamy flavors beautifully.
# What You'll Need:
→ For the Caramel
01 -
1 cup (200 g) sugar
02 -
1/3 cup (80 ml) water
→ For the Custard
03 -
4 large eggs
04 -
1 (14 oz / 400 g) can sweetened condensed milk
05 -
1 (12 oz / 350 ml) can evaporated milk
06 -
1 tbsp vanilla extract
# Steps To Follow:
01 -
In a saucepan over medium heat, combine sugar and water. Do not stir—just swirl the pan occasionally until sugar melts and turns golden brown. Quickly pour the caramel into a round flan mold or ramekins, tilting to coat the bottom evenly. Let it cool and harden.
02 -
In a bowl, whisk the eggs gently to avoid bubbles. Add sweetened condensed milk, evaporated milk, and vanilla extract. Mix until smooth, then strain the mixture through a fine sieve to remove any lumps or bubbles.
03 -
Pour the custard over the cooled caramel in the mold. Place the flan mold in a larger baking pan filled halfway with hot water (bain-marie). Bake at 325°F (160°C) for 50–60 minutes, or until set (a knife inserted should come out clean). Let it cool, then refrigerate for at least 4 hours or overnight.
04 -
Run a knife around the edges of the flan to loosen. Invert onto a nice plate and let the caramel sauce drizzle over it.
# Notes and Tips:
01 -
For best results, refrigerate the flan overnight before serving to allow flavors to develop fully.