Spanish Flan
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.
Ingredients
Serves: 8
- 200g caster sugar
- 3 eggs
- 1 (400g) tin sweetened condensed milk
- 1 (410g) tin evaporated milk
- 1 tablespoon vanilla extract
Method
Prep:20min ›
Cook:1hr ›
Ready in:1hr20min
- Preheat oven to 180 C / Gas 4.
- 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.
- 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.
- Bake in preheated oven 60 minutes or until the custard mixture is fairly set. Let cool completely.
- 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 & ratings
Average global rating:
(950)
Reviews in English (758)
Simple recipe and easy to make. The obly changes i made is to bake in a water bath and next time i will bake for 50 mins rather than 60 mins. Mine was a little overbaked. - 05 May 2018
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)