🍮 Spanish Flan
Spanish flan is a chilled baked custard of eggs, milk, sugar and vanilla set over liquid caramel. The custard is smooth and firm enough to slice, while the caramel melts into a thin, glossy sauce once the flan is turned out. It is one of the most common desserts on Spanish menus, often offered as 'flan casero' when made in-house.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 eggs
- 2 egg yolks
- 500 ml whole milk
- 130 g sugar (for the custard)
- 100 g sugar (for the caramel)
- 1 tsp vanilla extract
- 2 tbsp water
Method
- Cook 100 g sugar with the water until it turns a deep amber caramel and pour it into a mould.
- Heat the milk with the vanilla until steaming.
- Whisk the eggs, yolks and 130 g sugar, then pour in the hot milk while whisking.
- Strain the mixture over the set caramel.
- Bake in a water bath at 160 °C for about 50 minutes until set with a slight wobble.
- Chill for at least 4 hours before unmoulding.
How to make it lighter
- Skip the extra yolks and use whole eggs only for a lighter custard.
- Cut the flan into 8 slices instead of 6 for a smaller serving.
- Pair a slice with fresh berries rather than a second helping.
History
Caramel custards spread through Spain over several centuries and travelled with Spanish cooks to Latin America and the Philippines, where local versions developed. Today it remains a staple of the Spanish 'menú del día'.
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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 →