Foolproof Spanish Flan Recipe

I recently crafted what I consider a Perfect Flan that marries simplicity and richness in every bite. With a blend of golden granulated sugar, fresh eggs, creamy sweetened condensed milk, smooth evaporated milk, and a touch of vanilla extract, I couldn’t wait to share this irresistible dessert with you.

I’ve been experimenting with desserts for a while now and this Foolproof Spanish Flan really stood out as a winner every time I made it. It’s one of those recipes that seemingly comes together so naturally, even though it has just a handful of ingredients.

I mix 1 cup granulated sugar with the 5 large eggs until everything comes together in perfect harmony, then blend in a 14 oz can of sweetened condensed milk, a 12 oz can of evaporated milk, and a teaspoon of vanilla extract to create a custardy, almost magical texture that is nothing short of perfection. When I serve it, there’s always this buzz of excitement, kinda like sharing a secret magic flan cake gem that everyone will love.

It’s a quintessential Spanish dessert that not only impresses at parties but also turns any moment into a special occasion. Trust me, once you try this flan, it quickly becomes your go-to treat.

Why I Like this Recipe

I love this recipe for a bunch of reasons:

1. I really dig how simple it is with just 5 ingredients. It makes me feel like I can actually pull it together without hunting down a dozen uncommon items.
2. The caramel part is seriously awesome. Watching the sugar melt and give off that deep golden flavor makes me feel like an expert cook, even if I mess up sometimes.
3. I appreciate that I can make it ahead of time. Knowing I just need to chill it for a couple hours means I can plan dessert without rushing, which is super convenient.
4. The final flan is so smooth and custardy that every spoonful makes me feel like I’m treating myself to something special—even on a normal day.

Ingredients

• Granulated sugar: pure carbohydrate, feeds sweetness; it melts into a rich, deep caramel.
• Eggs: high quality protein, add moisture, bind ingredients, and lend a custardy texture.
• Sweetened condensed milk: super sweet and thick, it enriches flan with creaminess and extra sugar.
• Evaporated milk: less sweet milk concentrate, offers creamy body and smooth consistency without extra sugar.
• Vanilla extract: boosts flavor with a delicate aroma, turning the dish into an irresistible dessert.
• These ingredients merge perfectly, creating a silky, sweet treat with robust traditional Spanish vibes.
• Follow our foolproof method for a flan that impresses every palate with its creamy goodness.

Ingredient Quantities

• 1 cup granulated sugar
• 5 large eggs
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and prepare a round baking dish by having it near you.

2. In a medium saucepan over medium heat, melt 1 cup of granulated sugar. Stir constantly until the sugar turns a rich, golden color.

3. Immediately pour the liquid caramel into the baking dish, tilting the dish so the bottom gets evenly coated.

4. Crack 5 large eggs into a mixing bowl. Add in the 14 oz can of sweetened condensed milk, the 12 oz can of evaporated milk, and 1 teaspoon of vanilla extract.

5. Whisk the ingredients together until they are just combined; try not to over beat the eggs.

6. Pour the egg and milk mixture over the caramel in the dish.

7. Place the baking dish into a deep roasting pan and pour boiling water into the pan till it reaches about half the height of the flan dish.

8. Bake for 50 to 60 minutes. You can test for doneness by inserting a toothpick into the center; if it comes out clean then its ready.

9. Carefully remove the flan from the water bath and allow it to cool to room temperature.

10. Once cooled, chill in the refrigerator for at least 2 hours before serving. Enjoy your foolproof Spanish flan!

Equipment Needed

1. Oven
2. Round baking dish
3. Medium saucepan
4. Mixing bowl
5. Whisk
6. Deep roasting pan
7. Toothpick
8. Measuring cups and spoons

FAQ

Foolproof Spanish Flan Recipe Substitutions and Variations

• Granulated sugar: If you don’t have it, you could use light brown sugar instead. It might add a hint of molasses flavor but it works fine in the flan.
• Eggs: Out of eggs? For each egg, try using 1/4 cup unsweetened applesauce. It isn’t perfect but it does the job in a pinch.
• Sweetened condensed milk: If you’re in a bind, you can make your own by simmering heavy cream with sugar until it’s thick and creamy.
• Evaporated milk: No evaporated milk at home? Just simmer whole milk a bit to reduce it or use a mix of whole milk and a splash of cream instead.
• Vanilla extract: Not a fan or ran out? A small amount of almond extract can work as a substitute, just use a bit less than the vanilla called for.

Pro Tips

1. When melting the sugar for the caramel, keep a close eye on it and stir real constant so you dont let it burn or it might turn bitter; if you can get a candy thermometer handy, that could help you make sure its hitting the perfect temp.

2. Be careful not over-beat the eggs when mixing the custard ingredients. Over stirring can make the texture a lil too frothy and it might change the smooth, silky feel of the flan.

3. Its super important to use a water bath when baking. Make sure the boiling water gets to about halfway up the side of your flan dish so the custard cooks evenly and doesnt get too tough, also double check that the water stays at a good steady level.

4. Don’t rush the chilling process; letting the flan chill in the fridge for at least 2 hours is key if you want that dense, rich texture and to avoid it being too soft when you serve it.