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READY IN ABOUT 1½ hrs

Spanish Flan

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"Delicious Spanish flan, everyone will love it!" — ASOTO

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GO Simple and Creamy Spanish Flan

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 1 - 9 inch round Change Servings

1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Bake in preheated oven 60 minutes. Let cool completely.
To serve, carefully invert on serving plate with edges when completely cool.

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PREP 20 mins
COOK 1 hr
READY IN 1 hr 20 mins

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Best recipe. Simple and the traditional way of making flan. Tips: Keep your baking dish warm/hot in the oven while you make the flan, so that when you do pour your caramel (melted sugar) into it, the caramel doesn't harden as quickly. When melting sugar, be patient and keep the heat LOW because the sugar may brown too dark. Don't fret if you still have small lumps of sugar in the end.. they will desolve when you bake the flan. As for the flan mixture, blend everything in a blender (adding the condensed milk last because its thicker) for the most effective and fastest way of mixing. Also, personally 3 eggs is not enough for me.. I add 5 (known people that add a lot more)... but the egg amount depends on YOUR density peference. Good Luck!

—artsychicany

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Most Helpful Critical Review

May 05, 2007

For first time flan makers: By no means an I a novice in the kitchen:(just never made caramel before) however, it took 3 tries and several phone calls before I got the caramel right. The recipes do not say that the sugar will go from syrupy to hard and rocky looking and that continued cooking and stirring will return it to the liquid caramel state you are striving for. Not knowing this caused me to toss the first two batches. Be patient, took almost half an hour. Keep the heat low and keep it moving in the pan.

—Dolores

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585 Ratings

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Feb 10, 2006

This is the one. I've made several flan recipes from this site and others and this recipe is the best. Have made this one several times now, and it is by far the best. Some hints: Melt the sugar with a drop or two of lemon juice. Do not stir the sugar while it's melting, just swirl in the pan occasionally. If you are worried about the sugar hardening too fast, heat the pan under hot water until ready to pour in sugar and dry with a towel. A warm pan will give you a little more time to tilt and coat the bottom before the sugar hardens. When you pour the custard into the sugared pan, pour it through a sieve to strain the mixture (I would recommend this tactic with all custard type dishes). Bake the flan in a water bath...it's not hard to do, and yields much better results. Last, bake this dish a day ahead of time. Let it sit overnight in the fridge (cover with wrap) before warming the pan's bottom in a warm water bath, then invert to release on a plate. Much of the carmel will have liquified and will run over the flan. Yum! If there's some hard surgar left in the pan, who cares?

—Amy G

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Jan 05, 2006

This is the recipe i've always used... but for what here in Mexico we call Chocoflan or Pastel Imposible (in southern mexico.. Impossible Cake)... all you have to do is prepare a chocolate cake mix and pour it over the flan mixture, then bake it on water bath (350 degrees) for 1:20 hours.... I promise you won't regret it :)

—Icy Tea

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Apr 09, 2006

This was an awesome recipe! Easy to make and more wonderful to eat! If you are worrying about the carmelized sugar hardening too fast, mix all the ingredients first, and then melt the sugar and swirl in the baking dish. This way, there is no gaps between swirling and pouring your flan mixture into the dish. Also, as a slight variatioin, I added 4oz. (half bar) of cream cheese to the recipe - to give it a firmer texture, since you're only using three eggs. After the flan had cooled completely (about an hour), we could eat it right away instead of torturing ourselves and waiting overnight. You'll be glad you added the cream cheese! Serving suggestion - serve with a scoop of dulce de leche ice cream - you can't go wrong!

—JADENIKITA

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Feb 12, 2006

WOW! Great, restaurant-quality flan that's creamy, rich, and the perfect sweetness. I blended the ingredients in a blender, which eliminated the need to strain the egg mixture, and I used a water-bath to make sure it had a delicate texture. Also, I kept the baking dish I was using over the oven vent to keep it warm, so the caramel didn't harden right away and was easy to spread. I've made this a few times, and it's perfect every time! For an adult variation, replace 2oz. of the evaporated milk with 2oz. of caramel cream liqueur. Yummo!

—Natalie F.

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Apr 25, 2008

I loved this recipe. I decided to use this recipe since it seemed easier than the rest. I followed other suggested suggestions and used 1 extra egg and added cinammon. I also put some vanilla in my sugar after it melted down. I used a water bath by placing it onto a cookie sheet filled with water. I ran out of foil so I placed another cookie sheet upside down on top of the flan. Its's a trick I use whenever I run out of foil and it works great every time. This was my first time making flan and I expected it to be complicated but it was so much easier than it seems. I plan to keep using this recipe.

—JMeisha

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Aug 15, 2006

I joined this site bcuz of this recipe!! I just chose it bcuz I had 2 cups of reg. milk that were about to expire. Changes I made: substituted the evaporated milk for 16oz of reg. milk and added an extra egg and baked for only 30min. FLAN TURNED OUT TO BE MY MOM'S FAVORITED DISH and she loooved this! She ate 3 pieces and the only reason she stopped was bcuz she wanted to leave some for breakfast :)Thank u so much for this recipe! NOTE: the flan was bubbling and making holes in the oven which is why I took it out early...Does anyone know why?

—Hasan'sCook

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Nutrition

Calories
349 kcal
17%

Carbohydrates
56.7 g
18%

Cholesterol
110 mg
37%

Fat
9.7 g
15%

Fiber
0 g
0%

Protein
9.5 g
19%

Sodium
139 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spanish Flan

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 349
Calories from Fat: 87

% Daily Value *
Total Fat 9.7g 15 %
Saturated Fat 5.4g 27 %
Cholesterol 110mg 37 %
Sodium 139mg 6 %
Potassium 353mg 10 %
Total Carbohydrates 56.7g 18 %
Dietary Fiber 0g 0 %
Protein 9.5g 19 %
Sugars 56.7g
Vitamin A 7 %
Vitamin C 4 %
Calcium 34 %
Iron 5 %
Thiamin 8 %
Niacin 18 %
Vitamin B6 5 %
Magnesium 9 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.