Flan, Spanish, Authentic

Ingredients

1 ½ cups granulated sugar (300g)
4 large eggs
2 cups whole milk (473 ml)
2 teaspoons vanilla extract (10 ml)

Directions

Gather the ingredients for this authentic Spanish flan.
Start by making the caramel. Put the sugar into a saucepan and heat over medium-low, stirring frequently, until it turns into a golden brown syrup.
In the meantime, place your ramekins on a baking tray and surround them with hot water (bain-marie).
Pour the caramel into the ramekins.
Start making the custard by cracking the eggs into a large mixing bowl.
Add the sugar.
Beat until creamy.
Pour in the milk.
Add the vanilla.
Mix until well combined.
Pour into the ramekins.
Cover with foil and put in the oven. Bake for about 40 minutes (until just set—the size of your mold will affect the time).
Remove them from the water and let them come to room temperature. Finally, put them in the fridge overnight (or for at least 6 hours).
Finally, it’s time to eat your flan! Remove the foil and run a butter knife around the edge of the mold.
Flip carefully onto a serving plate and enjoy!
Preheat the oven to 300°F (150°C), and place six 6-ounce ramekins in a 9x13-inch pan with sides. Fill a kettle with water and keep it on the boil.
Melt 1 cup (200g) of the sugar over medium-low heat until it is turns a golden caramel color, about 10 minutes. Avoid stirring the mixture, and watch it closely to prevent burning.
Once the caramel is a good color, immediately remove it from the heat and quickly pour it into the ramekins. If it starts to harden, put it back on the heat until it softens.
In a large mixing bowl, beat the eggs and remaining ½ cup (100g) of sugar until creamy. Add the milk and vanilla and stir until well combined.
Divide the custard evenly among the six ramekins, pouring on top of the caramel. Cover each one with foil and place in the 9x13-inch pan.
Fill the pan with boiling water halfway up the sides of the ramekins.
Bake at 300°F (150°C) for 40-60 minutes, or until it jiggles when you lightly shake the ramekin. The flan is cooked when it has an internal temperature of 175°F (79°C) in the center.
Take the ramekins out of the water-filled baking dish and set aside to cool to room temperature. Then place in the fridge covered with foil and chill for at least 6 hours (preferably overnight).
To serve, take a butter knife and run it around the inside of the ramekin. Place a plate on top of the ramekin and invert it, then remove the ramekin to reveal the flan. Serve immediately.

Notes

Feel free to use a larger mold, like an 8 or 9-inch cake pan, instead of smaller ramekins.

Bring the eggs and milk to room temperature before starting. This will help the mixture come together more evenly.

Cook the caramel to the perfect golden brown color. Too light, and the flan will have no flavor; too dark, and it will taste burnt.

Don’t skip the bain-marie (hot water bath). This step is crucial to having evenly cooked, beautifully soft custard.

Not sure if the custard is cooked through? Use an instant-read thermometer to check the temperature in the center; the flan is done when it reaches 175°F (79°C).

Nutrition