Spanish Flan

    1 hour 20 min

    A delicious sweet custard-style Spanish flan that everyone will love! Pour any of the caramel sauce that's in the bottom of the dish over the top before serving.

    773 people made this

    Serves: 8 

    • 200g caster sugar
    • 3 eggs
    • 1 (400g) tin sweetened condensed milk
    • 1 (410g) tin evaporated milk
    • 1 tablespoon vanilla extract

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium saucepan over medium-low heat, melt sugar until it has dissolved and is golden in colour. Carefully pour hot caramel syrup into a 23cm round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
    3. In a large bowl, beat eggs. Mix in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with foil.
    4. Bake in preheated oven 60 minutes or until the custard mixture is fairly set. Let cool completely.
    5. To serve, carefully turn the flan out onto a dessert plate. Pour any of the caramel sauce that's in the bottom of the dish over the top.

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    Reviews in English (749)


    Tasted nice.  -  16 Dec 2013


    Best recipe. Simple and the traditional way of making flan. Tips: Keep your baking dish warm/hot in the oven while you make the flan, so that when you do pour your caramel (melted sugar) into it, the caramel doesn't harden as quickly. When melting sugar, be patient and keep the heat LOW because the sugar may brown too dark. Don't fret if you still have small lumps of sugar in the end.. they will desolve when you bake the flan. As for the flan mixture, blend everything in a blender (adding the condensed milk last because its thicker) for the most effective and fastest way of mixing. Also, personally 3 eggs is not enough for me.. I add 5 (known people that add a lot more)... but the egg amount depends on YOUR density peference. Good Luck!  -  11 Jul 2006  (Review from Allrecipes US | Canada)


    For first time flan makers: By no means an I a novice in the kitchenjust never made caramel before) however, it took 3 tries and several phone calls before I got the caramel right. The recipes do not say that the sugar will go from syrupy to hard and rocky looking and that continued cooking and stirring will return it to the liquid caramel state you are striving for. Not knowing this caused me to toss the first two batches. Be patient, took almost half an hour. Keep the heat low and keep it moving in the pan.  -  05 May 2007  (Review from Allrecipes US | Canada)

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