Discover The Best Spanish Flan: A Creamy Delight

There’s something undeniably magical about the moment you take a fork to the buttery soft texture of The Best Spanish Flan. The rich, caramel aroma wafts through the air, wrapping around you like a warm hug from your favorite aunt—yup, the one who always brings dessert. You can almost taste the creamy delight before it even hits your tongue, and once it does, let’s just say you might find yourself contemplating life choices while you savor each bite.

I remember the first time I tasted Spanish flan at my friend Maria’s family gathering. It was a joyous occasion filled with laughter and more food than anyone could possibly eat. But as soon as Maria’s abuela placed that golden dessert on the table, it stole the show. That flan was so good that I may have accidentally started an impromptu dance party in its honor. Trust me when I say, this recipe will be your new go-to for celebrations or just a Tuesday night treat.

I once made this flan for my family reunion, and let’s just say it went faster than my cousin’s infamous potato salad!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Granulated Sugar: This will be used to create that luscious caramel topping; make sure it’s fine for easier melting.
• Eggs: Large eggs work best here; they help achieve that rich custard texture we all love.
• Sweetened Condensed Milk: Don’t skimp on quality; this ingredient adds incredible creaminess and sweetness.
• Evaporated Milk: For an added smoothness, use full-fat evaporated milk; trust me, your taste buds will thank you.
• Vanilla Extract: Always opt for pure vanilla extract; it makes all the difference in flavor.
• Salt: Just a pinch enhances all the sweet flavors; don’t skip this step!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C). Grab a deep baking dish or flan mold and set aside while we whip up some magic.

Create the Caramel Sauce: In a medium saucepan over medium heat, add one cup of granulated sugar. Stir constantly until it melts into a beautiful amber color—watch closely; sugar burns faster than your uncle can tell a dad joke.

Prepare the Flan Mixture: In a blender, combine four large eggs, one can of sweetened condensed milk, one can of evaporated milk, two teaspoons of pure vanilla extract, and a pinch of salt. Blend until completely smooth—aim for creamy perfection here!

Combine Caramel and Flan Mixture: Once your caramel has cooled slightly (it should still be liquid), carefully pour it into your baking dish, swirling to coat the bottom evenly. Now pour that luscious flan mixture right on top—like layers of happiness ready to be baked.

Bake in Water Bath: Place your baking dish inside a larger roasting pan filled with hot water halfway up the sides of the flan dish. This water bath ensures even cooking and prevents cracks—just like our hearts when we take that first bite.

Bake Until Set: Slide everything into your preheated oven and bake for about 50-60 minutes or until set but slightly jiggly in the center—kind of like my stomach after Thanksgiving dinner.

Once done, let it cool at room temperature before refrigerating for at least four hours (or overnight if you’re feeling especially patient). When ready to serve, run a knife along the edges and invert onto a serving plate—voilà! Your masterpiece awaits!

Now grab some forks because you’re about to enjoy The Best Spanish Flan!

Perfecting the Cooking Process

Start by making the caramel first; then blend the custard ingredients while it cools. Pour the custard over the cooled caramel for perfect layering.

Add Your Touch

Consider adding a hint of citrus zest or vanilla beans for an extra flavor boost. You can also experiment with different milks for unique textures.

Storing & Reheating

Store flan in the refrigerator covered tightly with plastic wrap. To serve later, simply slice and enjoy cold; reheating alters its texture.

Memories of my mom’s flan-making ritual always bring a smile, especially when we’d gather around waiting eagerly for it to set.

FAQ

What is the secret to smooth Spanish flan?

The secret lies in gently mixing ingredients without incorporating too much air.

Can I substitute ingredients in The Best Spanish Flan?

Absolutely! Coconut milk or almond milk can be delightful alternatives to regular milk.

How long does Spanish flan last in the fridge?

Spanish flan stays fresh in the fridge for about three to four days if stored properly.

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The Best Spanish Flan

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Savor the rich, creamy delight of The Best Spanish Flan, a classic dessert that combines silky custard with a luscious caramel topping. This simple yet elegant dish is perfect for any occasion, transforming your dining table into a celebration. Its melt-in-your-mouth texture and sweet flavor will leave everyone asking for seconds. Whether enjoyed at a family gathering or as a sweet treat on a Tuesday night, this flan is sure to impress.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

• 1 cup granulated sugar (for caramel)
• 4 large eggs
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 2 tsp pure vanilla extract
• 1 pinch salt

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a deep baking dish or flan mold.
2. In a medium saucepan over medium heat, melt 1 cup of granulated sugar until it turns an amber color. Pour the caramel into the baking dish and swirl to coat the bottom evenly.
3. In a blender, combine 4 large eggs, 1 can of sweetened condensed milk, 1 can of evaporated milk, 2 tsp of vanilla extract, and a pinch of salt; blend until smooth.
4. Pour the flan mixture over the cooled caramel in the baking dish.
5. Place the baking dish in a larger roasting pan filled with hot water halfway up the sides of the flan dish.
6. Bake for about 50-60 minutes or until set but slightly jiggly in the center.
7. Allow to cool at room temperature before refrigerating for at least four hours or overnight. To serve, run a knife around the edges and invert onto a plate.

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 220
• Sugar: 28g
• Sodium: 105mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 0g
• Protein: 5g
• Cholesterol: 120mg

Keywords: For added flavor, consider incorporating citrus zest or experimenting with different types of milk like coconut or almond milk. Ensure your caramel reaches a deep amber color for optimal flavor and appearance.