Description
A deliciously creamy caramelized Spanish flan dessert, perfect for any occasion.
Ingredients
Scale
- 1 cup granulated sugar (for caramel)
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 2 cups whole milk
- 1 teaspoon vanilla extract
- Fresh raspberries (for garnish)
- Fresh mint leaves (for garnish)
Instructions
- Prepare the Caramel: In a saucepan over medium heat, melt 1 cup of sugar, stirring constantly until it turns golden brown. Quickly pour the caramel into a round baking dish, tilting to coat the bottom evenly. Set aside to cool and harden.
- Mix the Flan Custard: In a large mixing bowl, beat the eggs. Add the sweetened condensed milk, whole milk, and vanilla extract. Mix until well combined.
- Assemble the Flan: Pour the custard mixture over the hardened caramel in the baking dish.
- Bake the Flan: Preheat your oven to 350°F (175°C). Place the baking dish in a larger pan and fill the larger pan with hot water halfway up the sides of the baking dish, creating a bain-marie. Bake for about 50-60 minutes or until the flan is set and a knife inserted comes out clean.
- Cool and Serve: Remove the flan from the oven and let it cool in the water bath. Then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the flan to loosen it. Invert it onto a serving plate so the caramel is on top. Garnish with fresh raspberries and mint leaves.
Notes
- Ensure the caramel is evenly spread in the baking dish to prevent sticking.
- Be careful when working with hot caramel, as it can cause burns.
- A water bath helps the flan cook evenly and prevents it from cracking.
- For a richer flavor, substitute half of the whole milk with heavy cream.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice