Flan (Classic Spanish Caramel Custard)

Creamy caramel custard dessert, simple yet iconic in Spanish cuisine.

Ingredients (Serves 4–6)

• 500 ml whole milk

• 4 large eggs

• 100 g granulated sugar (for custard)

• 100 g granulated sugar (for caramel)

• 1 tsp vanilla extract

Preparation

1. Prepare caramel:

   • In a small saucepan, melt 100 g sugar over medium heat until golden brown.

   • Pour caramel into the bottom of a flan mold or individual ramekins, swirling to coat evenly.

2. Prepare custard:

   • Preheat oven to 180°C (350°F).

   • In a bowl, whisk eggs, milk, 100 g sugar, and vanilla extract until smooth.

3. Bake:

   • Pour custard over caramel in the mold.

   • Place mold in a larger baking dish and fill the dish with hot water halfway up the sides of the mold (bain-marie).

   • Bake 35–45 minutes until custard is set but slightly wobbly in the center.

4. Cool:

   • Let flan cool to room temperature, then refrigerate at least 2 hours.

5. Serve:

   • Run a knife around the edges and invert onto a plate to release flan and caramel sauce.

Serving Suggestions

• Serve chilled as a dessert.

• Pair with coffee or dessert wine.

• Garnish with whipped cream or fresh fruit if desired.

Cooking Tips

• Use a smooth whisking motion to avoid bubbles in custard.

• Do not overbake to keep flan creamy and soft.

• Ensure caramel is golden but not burnt for optimal flavor.