Learn How to Make Spanish Flan With a Simple Recipe (2024)

• 3/4 cup sugar, divided

• 2 cups whipping cream

• 3 large eggs

• 1 teaspoon pure vanilla extract

• 1/2 cup ​blanched almonds

• 1 sprig mint, for garnish

1. Gather the ingredients.

   

2. Wipe out the ramekins to ensure that there is no dust in them. Set them in a 9- by 13-inch glass baking dish, which will be used for aboiling water bath while baking.

   

3. Heat 4 to 5 cups of water in a pot on thestove.

   

4. Heat a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup sugar.

   

5. With the back of a wooden spoon, keep the sugar moving constantly in the skillet until the sugar is completely meltedand caramelized to a rich medium-brown color.

   

6. Carefully spoon caramelized sugar into each of the 6 ramekins or a large baking dish.

   

7. Preheat oven to 325 F (162 C).

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8. In a saucepan, scaldthe cream. Keep a close eye on the pan, so the cream does not boil over. Remove immediately.

   

9. Meanwhile, in a mixing bowl, slightly beat 3 eggs.

   

10. Mix in the remaining 1/4 cup sugar.

    

11. Stirring constantly, gradually add the hot cream to the egg mixture.

    

12. Stir until the sugar is dissolved and then blend in the vanilla extract.

    

13. Ladle the mixture into ramekins.

    

14. Carefully remove 1 or 2 ramekins to provide some extra room in the larger dish. Pour hot water until there is about 1/2-inch of water in the 9- by 13-inch baking dish for the water bath.

    

15. Replace ramekins.If the water level does not reach 3/4 of the way up the sides of the ramekins, carefully add more water.

    

16. Bake uncovered in thewater bath for 50 to 60 minutes, or until a knife comes out clean when inserted halfway between the center and the edge of the dish.To ensure the custard does not over-cook, check for doneness after 45 minutes, then every 3 to 5 minutes.

    

17. Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill thoroughly in therefrigerator. This usually takes at least 1 hour.

    

18. When ready to serve, un-moldthe flan by running a knife around the inside edge of each baking dish.

    

19. Place a small dessert plate on the top of the ramekin.

    

20. With one hand under the ramekin and the other on top of the plate, turn it over in one smooth motion.

    

21. Tap the ramekin and the flan should drop onto the plate. If it does not, carefully “prod” the flan out of the ramekin with a small paring knife. It should slide out and onto the plate.

    

22. Garnish with whole blanched almonds anda sprig of mint if desired.

    

23. Serve and enjoy!

    

Ramekins Are Not Required

While it's traditional to bake flan in ramekins for individual servings, don't worry if you don't have them. A single baking dish that can fit into a 9- by 13-inch dish will work just fine. You do need to ensure that the dish holding your flan is tall enough to accommodate the 1/2-inch of water required for the water bath.

Flan on the Go

Because it is made inramekinsor a baking dish and not removed until it's time to eat, flan travels well in an ice chest. This makes it an excellent choice if you need to take it to a dinner party or family gathering. Just cover it tightly with plastic wrap while en route and un-mold when ready to serve.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• Sauce
• dessert
• spanish
• family dinner

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