Flan consists of egg custard topped with caramel sauce. It’s one of the most popular Spanish desserts for its delicious taste and easy preparation method. Flan makes a great finish to any meal because it’s a sweet but light dessert.
Flan (Egg Custard)
- 3 tbsp sugar
- ½ tbsp water
- 5 large eggs
- 750 ml/3 ¼ cups milk
- 8 tbsp sugar
For the caramel
For the flan
- #For the caramel
- In a heavy saucepan on medium heat, add the sugar and water. To melt it, move the sugar constantly using a wooden spoon until liquefied and golden brown in color (caramelized).
- Carefully pour the caramel into a large glass ramekin, turning the dish to evenly coat the bottom and sides. Set aside and leave to cool.
- #For the flan
- Preheat oven to 360 ºF (180 ºC).
- In a large bowl, beat the eggs, milk and sugar. Beat everything together until smooth. Then pour the mixture into the ramekin. Cover with aluminum foil.
- Place the ramekin inside of a large glass or ceramic baking dish and fill the dish with hot water until the water level covers 3/4 of the ramekin sides.
- Put thebaking dish in the oven and bake in water bath for 60 minutes. To check if it’s baked, insert a knife into the flan; it’s ready if the knife comes out clean.
- Remove from the baking dish and let cool at room temperature. When it’s more or less cool, put it inside the fridge and let refrigerate until you want to serve it.
- To serve, wait until it’s completely cool. Run a knife around the inside edge of the ramekin. To un-mold, first place a dessert plate upside down over the ramekin to cover the top. Then, put one hand on top of the plate and the other one under the ramekin. Carefully turn over. The flan will fall on the plate, ready to serve.