How to Make a Traditional Spanish Flan (Caramel Custard)

How to Make a Traditional Spanish Flan (Caramel Custard)

Flan, a delicious caramel custard dessert, is a beloved staple in Spanish cuisine. Its silky smooth texture, rich flavor, and perfect balance of sweetness make it a favorite treat in many households. If you’re craving a classic Spanish flan, here’s a simple yet authentic recipe that will take you through every step to make this dessert at home.

Ingredients:

For the caramel:

• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water

For the custard:

• 4 large eggs
• 1 can (14oz/400g) sweetened condensed milk
• 1 can (12oz/350ml) evaporated milk
• 1 tablespoon vanilla extract
• Pinch of salt

Equipment:

• Flan mold or baking dish (a round cake pan works well)
• Saucepan
• Mixing bowl
• Whisk
• Aluminum foil (optional for baking)
• Large baking pan (for the water bath)

Step-by-Step Instructions:

Step 1: Prepare the Caramel

1. Make the caramel: In a medium-sized saucepan, combine the granulated sugar and water over medium heat. Stir constantly until the sugar begins to dissolve. Once it starts to turn golden, stop stirring and let it simmer until it reaches a deep amber color. Be careful not to burn it.
2. Pour the caramel into the mold: As soon as the caramel reaches the right color, quickly pour it into your flan mold or baking dish, swirling the dish to coat the bottom evenly with the caramel. The caramel will harden as it cools, so be quick!

Step 2: Prepare the Custard Mixture

1. Whisk the eggs: In a large mixing bowl, whisk the eggs until they are well beaten.
2. Add the milks and vanilla: To the eggs, add the sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Whisk everything together until smooth. Make sure the mixture is well-combined and no lumps remain.
3. Strain the custard: To ensure your flan will have a silky texture, pour the custard mixture through a fine sieve or cheesecloth into a clean bowl or measuring jug to remove any unwanted bits from the eggs.

Step 3: Assemble the Flan

1. Pour the custard into the mold: Carefully pour the custard mixture over the hardened caramel in the flan mold. The caramel may shift a bit, but that’s okay. If you’re using a round cake pan, be sure the custard is evenly distributed.

Step 4: Bake the Flan in a Water Bath

1. Preheat your oven: Preheat your oven to 350°F (175°C).
2. Create a water bath: In a larger baking pan, place your flan mold inside and add hot water to the larger pan until it reaches halfway up the sides of the flan mold. The water bath helps the flan cook evenly and prevents it from cracking.
3. Bake the flan: Carefully place the entire setup in the preheated oven. Bake for about 50 to 60 minutes or until the flan is set but still slightly jiggly in the center. You can test doneness by inserting a knife or toothpick into the center; it should come out clean.

Step 5: Cool and Chill

1. Cool the flan: Once the flan is done, remove it from the oven and allow it to cool in the water bath for about 10 minutes. Then, carefully remove the flan from the water and let it cool completely at room temperature.
2. Refrigerate: Once the flan is at room temperature, cover it with plastic wrap or aluminum foil and place it in the refrigerator for at least 4 hours or overnight. Chilling helps the flavors meld and the custard to firm up to its ideal consistency.

Step 6: Serve the Flan

1. Unmold the flan: To serve, carefully run a knife around the edges of the flan to loosen it from the sides of the mold. Then, invert a plate over the top of the mold and flip the flan onto the plate. The caramel will flow over the custard, creating a glossy, golden topping.
2. Serve and enjoy: Slice the flan into wedges and serve chilled. You can garnish it with a few fresh berries or a sprig of mint for a touch of color, but it’s just as perfect on its own.

Tips for the Perfect Spanish Flan:

• Watch the caramel carefully: The sugar can burn quickly, so don’t leave it unattended once it begins to melt.
• Strain the custard mixture: This step removes any bubbles or lumps, giving you that silky-smooth texture everyone loves.
• Water bath is key: The water bath helps cook the custard evenly and ensures a creamy texture. Don’t skip it!
• Patience is essential: Flan needs to be refrigerated for a few hours to fully set and allow the flavors to develop.

Making traditional Spanish flan at home is surprisingly simple and yields a dessert that’s as rich in flavor as it is in tradition. With its creamy texture and caramel sweetness, this flan is bound to become a favorite dessert in your household. Enjoy this classic treat with family and friends for a true taste of Spain!