Silky Spanish Flan (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 cup granulated sugar
02 -
4 large eggs
03 -
1 can (14 oz) sweetened condensed milk
04 -
1 can (12 oz) evaporated milk
05 -
1 teaspoon vanilla extract
# Step-by-Step Directions:
01 -
Cook the sugar over medium-low heat in a saucepan until fully melted and golden brown, stirring occasionally.
02 -
Pour the caramel into a flanera or baking dish, tilting it to cover the bottom and sides evenly. Set aside to cool.
03 -
Preheat the oven to 350°F (175°C).
04 -
In a blender or mixing bowl, combine eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until smooth.
05 -
Pour the custard mixture into the caramel-coated pan.
06 -
Seal the lid on the flanera or cover the baking dish with foil. Place it inside a larger baking pan and pour hot water halfway up the sides of the flan container.
07 -
Bake in the preheated oven until a knife inserted in the center comes out clean, about 50 to 60 minutes.
08 -
Remove from oven and water bath. Allow to cool at room temperature, then refrigerate for at least one hour before unmolding.
09 -
Run a knife around the edges, invert onto a plate, and serve chilled.
# Helpful Notes:
01 -
Use metal pans for even baking; glass pans may increase baking time and risk overcooking.
02 -
Do not grease the pan to allow proper custard setting and easy release.
03 -
Maintain water bath level during baking to prevent cracking.
04 -
Double the caramel sugar quantity to reserve extra for drizzling after baking.