Spanish Flan

Flan is a classic dessert and for good reason- it's delicious! There are a few tricks to master when making flan at home, such as perfecting the color of the caramelized sugar, but with this recipe, you will be able to prepare a perfect flan every time! Made with only a few ingredients, flan is simple to put together but can be subtly changed to suit your taste. If you prefer a more thick, egg based flan, simply add one more egg to the recipe. If you are interested in a cinnamon flavored flan, add a teaspoon of cinnamon to the recipe. Seeds from a vanilla bean pod are also an amazing addition. Yet, this Spanish Flan is delicious on it's own. Creamy and flavorful with a sticky caramel top- the hardest part of this recipe is waiting for the flan to cool!

How to make an authentic spanish flan

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Step 1

In a small saucepan, bring the sugar and water for the caramelized sugar to a boil.

• In a small saucepan, bring the sugar and water for the caramelized sugar to a boil.
• Continue to boil over medium heat until the sugar starts to brown. Watch the pot carefully as sugar can burn quickly! Once the sugar reaches a deep amber color, remove from the heat.
• Pour the caramelized sugar into an 8″ round cake pan and tip the pan to ensure that the bottom is completely covered with the caramel. Allow the sugar to cool in the pan. If you prefer to make individually sized flan, simply distribute the caramelized sugar among smaller ramekins or 4″ round cake pans instead.

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Step 4

Continue to boil over medium heat until the sugar starts to brown. Watch the pot carefully as sugar can burn quickly! Once the sugar reaches a deep amber color, remove from the heat.

• In a separate, medium sized bowl, combine all of the ingredients for the flan and whisk together.
• Pour the flan mixture into the cooled sugar pan and cover with aluminum foil.
• Bake at 350 ̊F in a water bath for one hour and 15 minutes. Remove from the oven and allow to cool completely in the refrigerator.

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Step 7

Pour the caramelized sugar into an 8" round cake pan and tip the pan to ensure that the bottom is completely covered with the caramel. Allow the sugar to cool in the pan. If you prefer to make individually sized flan, simply distribute the caramelized sugar among smaller ramekins or 4" round cake pans instead.

• Using a small spatula, go around the edges of the cooled flan to help release the dessert from the pan.
• Flip onto a plate and cut
• Enjoy!

Tips

-Before caramelizing your sugar, make sure the saucepan you will be using is completely clean and dry. This will help prevent the sugar from crystallizing when it cooks.
-To test if the flan is baked, gently touch the center of the flan. If it is still liquid, the flan needs more time to cook but if it is slightly firm, the flan is done. The top of the flan will also be shiny once it has fully cooked.
– Serve the flan with fresh berries and whipped cream for an extra treat.