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Classic Spanish Flan: caramel-tinished custard

Prep 15 min Cook 50 min Difficulty 2/5

Classic Spanish flan: caramel-topped custard, baked in a water bath and chilled before serving.

Why this recipe works

This classic Spanish flan is a silky custard with a glossy caramel top. It’s approachable for home cooks and pairs well with coffee or dessert menus.

Search intent: how to make Spanish flan
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  • homemade caramel sauce

Key takeaways

Use a deep amber caramel for rich flavor.
Temper eggs to avoid scrambling.
Chill the flan fully for clean caramel release.

Recipe guide

This classic Spanish flan is a silky custard with a glossy caramel top. It’s approachable for home cooks and pairs well with coffee or dessert menus.

A silky custard with glossy caramel in every bite.

  • Use a deep amber caramel for rich flavor.
  • Temper eggs to avoid scrambling.
  • Chill the flan fully for clean caramel release.

Caramel and ramekins

Cook sugar with water until deep amber, then pour into two ramekins and tilt to coat bottoms. Let set.

Custard preparation

Whisk eggs with salt; gently heat milk with sugar and vanilla. Temper eggs with warm milk, then whisk in remaining milk. Strain before pouring.

Baking and serving

Bake in a water bath at 160°C (320°F) for 30–35 minutes until custards are set but wobbly. Chill at least 2 hours and invert to serve.

Ingredients

  • 50 g granulated sugar
  • 1 tbsp water
  • 3 large eggs
  • 300 ml whole milk
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions

  1. Preheat oven to 160°C (320°F).
  2. Combine 50 g sugar and 1 tbsp water in a small saucepan over medium heat.
  3. Swirl pan gently until sugar dissolves and turns deep amber, about 6–8 minutes; avoid stirring.
  4. Pour hot caramel into two 200–250 ml ramekins, tilting to coat bottoms evenly; set aside to firm.
  5. Whisk 3 eggs lightly in a bowl with a pinch of salt.
  6. Warm 300 ml milk with 50 g sugar and 1 tsp vanilla in a saucepan until just below simmering, stirring to dissolve sugar.
  7. Slowly temper the eggs by whisking in a few tablespoons of warm milk, then gradually whisk in the remaining milk.
  8. Strain the custard into a jug and pour evenly into the caramel-lined ramekins.
  9. Place ramekins in a baking dish and add hot water to come halfway up the ramekin sides.
  10. Bake 30–35 minutes until custards are set but slightly jiggly in the center.
  11. Cool to room temperature, then chill at least 2 hours before serving.
  12. Run a knife around ramekin edges and invert onto plates to release flan with caramel sauce.

FAQs

Can I use a different milk? Yes, you can substitute with whole milk alternatives, but results may vary in texture.
Why isn’t the caramel hardening? Allow the caramel to reach a deep amber color and cool briefly before pouring; improper cooling can soften it.
How do I know when the custard is set? It should be just set with a slight jiggle in the center.