Spanish Flan
Silky vanilla custard with a deep amber caramel that pools over the top when unmolded. Spain's beloved dessert.
Ingredients
- Caramel: 1 cup sugar, 1/4 cup water
- Custard: 4 eggs, 2 egg yolks, 1 can sweetened condensed milk, 1 can evaporated milk, 1 cup whole milk, 1 tbsp vanilla, pinch of salt
Instructions
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1
Make caramel: Cook sugar and water in a saucepan over medium heat without stirring until deep amber. Pour into a 9-inch round pan, swirling to coat the bottom. Let harden.
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2
Whisk all custard ingredients until smooth. Strain.
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3
Pour custard over the hardened caramel.
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4
Place pan in a larger baking dish. Pour hot water into the outer dish to come halfway up the sides.
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5
Bake at 325°F for 50-60 minutes until set but still slightly jiggly in the center. Cool, then refrigerate at least 4 hours. Run a knife around the edges and invert onto a plate.
