Flan, also known as crème caramel, has ancient roots that trace back to the Roman Empire, where early versions were made using eggs as a binding agent in both sweet and savory dishes. As the Romans expanded their influence, they brought these culinary techniques across Europe. During the Middle Ages, flan evolved into a sweeter dessert, especially in Spain, where it became particularly popular. The Spanish version—rich with caramel and vanilla—was later introduced to Latin America through colonization, where it became a beloved staple and took on regional variations. Today, flan is enjoyed worldwide, cherished for its creamy texture, golden caramel topping, and timeless appeal.
This Classic Spanish flan is a creamy egg custard dessert with sweet sugar syrup topped with a caramel. It's easy to make. This custard is a Spanish favorite.
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Arrange eight 1-cup ramekins inside a metal baking pan and partially immerse them by filling the pan with hot tap water, stopping when the water reaches halfway up the sides of the ramekins. Then, set the pan aside for later use.
- Heat 1 cup of sugar in a saucepan over medium heat. Continue cooking the sugar, stirring constantly, until it is entirely dissolved and turns into a rich amber color. Be attentive during this process to avoid overcooking. Once ready, promptly and evenly spoon the caramelized sugar into the previously prepared ramekins. In case the sugar solidifies while spooning, briefly reheat it for a few seconds to liquefy it again. Afterward, set the filled ramekins aside for the next steps.
- While the caramelized sugar is setting in the ramekins, take a large mixing bowl and use an electric mixer with a whisk attachment to beat the eggs and the remaining 1 cup of sugar at a medium speed until the mixture becomes creamy. Add the milk, salt, and vanilla to the bowl and mix everything together until well combined. Once done, strain the custard mixture evenly among the ramekins containing the caramelized sugar.Individually cover each ramekin with aluminum foil, ensuring a tight seal. Place the covered ramekins in the oven and bake for approximately 60 minutes. When properly cooked, the flan should have a slight wobble similar to a pudding; avoid overbaking to retain its smooth texture.Remove the ramekins from the water bath and allow them to cool down to room temperature. Subsequently, transfer the ramekins to the refrigerator and let the flan chill for a minimum of 4 hours.
- After the flan has cooled and set, use a sharp, thin-bladed knife to carefully run it around the inside edges of each ramekin. This will help loosen the flan from the sides. Next, take a dessert plate with a rim and place it on top of one of the ramekins. In one fluid motion, carefully flip the plate and ramekin over, so the flan is now resting on the plate.Give the ramekin a gentle shake to encourage the flan to release from the mold and onto the plate. Repeat this process for each remaining ramekin. Now, your beautifully molded flans are ready to be served and enjoyed!
