🍮 Flan de Huevo

Name: Flan de Huevo
Total time: 75 min
Yield: 6
Cuisine: Spain · nationwide
Ingredients: 4 eggs; 500 ml milk; 120 g sugar (for the custard); 100 g sugar (for the caramel); 1 tsp vanilla extract; 2 tbsp water

Origin: Spain · nationwide

222kcal

per serving · 120 g

185kcal

per 100 g

6 gProtein5 g / 100 g

6 gFat5 g / 100 g

32 gCarbs27 g / 100 g

Flan de huevo is the classic Spanish egg custard: whole eggs, milk, sugar and vanilla baked gently in a water bath over a layer of amber caramel. Turned out of its mould, it wobbles on the plate with a silky, dense texture and a pool of bittersweet caramel sauce. It is served chilled as an everyday dessert in homes and set-menu restaurants.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not veganbecause of: egg, milk, caramel

Contains dairybecause of: milk, caramel

Not keto27 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Milk

What it is made of

eggmilksugarvanillacaramel

Recipe

6 servings75 min

Ingredients

4 eggs
500 ml milk
120 g sugar (for the custard)
100 g sugar (for the caramel)
1 tsp vanilla extract
2 tbsp water

Method

Melt 100 g sugar with the water in a pan until amber, then pour it into a flan mould and tilt to coat the base.
Warm the milk with the vanilla without boiling.
Whisk the eggs with 120 g sugar, then slowly whisk in the warm milk.
Strain the custard into the mould over the caramel.
Bake in a water bath at 160 °C for 45–50 minutes until just set in the centre.
Cool, chill for at least 4 hours, then run a knife round the edge and turn out onto a plate.

How to make it lighter

Serve smaller portions in individual ramekins: about 100 g instead of a large wedge.
Use semi-skimmed milk instead of whole milk to trim some fat.
Go easy on the caramel sauce poured over each slice — it is almost pure sugar.

History

Baked egg custards were known in medieval European kitchens, and the caramel-topped flan became a fixture of Spanish home cooking. In Spain the name 'flan de huevo' is used to set the real egg custard apart from flan made from packet mixes.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →