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My review
Simple and Creamy Spanish Flan
38
FleurSweetLoves
"Flan is a traditional Spanish/Hispanic dessert that can be dressed up any way from chocolate to traditional. This flan is simple, yet creamy and smooth. If you have never had flan or just couldn't seem to get it right, I can assure you that your family and friends will want the recipe. Be daring and try other extracts like almond or orange."
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Ingredients
3 h 15 m servings 332Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into baking pan to reach about halfway up the side of the pie dish.
- Pour 1 teaspoon water and 1/2 cup sugar into a heavy saucepan, place over medium heat, and constantly swirl the sugar-water mixture in the pan over the heat until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, the sugar burns easily. Pour melted caramel into the warmed pie dish and gently tilt pie dish to coat the bottom with caramel.
- Whisk egg yolks, sweetened condensed milk, evaporated milk, 1/4 cup sugar, and vanilla extract in a bowl until mixture is creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in pie dish. Cover baking pan with aluminum foil.
- Bake in the preheated oven until custard is set but still jiggles slightly when moved, 45 minutes to 1 hour. Remove foil and place baking sheet with water bath and flan in refrigerator to chill, about 2 hours.
- Remove pie dish from baking pan; run a knife around the edges of flan to loosen from pie dish. Invert flan onto a rimmed serving platter to release custard and let caramel sauce flow over the flan.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
5/30/2013
Followed recipe to the T, took 2 hours to bake though, i recommend 350 degrees. Tastes good though.
Most helpful critical review
5/14/2017
This recipe is awful. I think the directions for using the water bath are backward. I baked the flan covered with foil - no water bath - as instructed. The caramel incorporated itself into the c...
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5/30/2013
Followed recipe to the T, took 2 hours to bake though, i recommend 350 degrees. Tastes good though.
4/18/2014
Excellent and creamy. We had a few friends that had never tasted Flan taste it as well. They are now hooked on flan. This is the closest I have seen to authentic flan. I can't get enough of it. ...
5/14/2017
This recipe is awful. I think the directions for using the water bath are backward. I baked the flan covered with foil - no water bath - as instructed. The caramel incorporated itself into the c...
1/1/2017
Awesome recipe. I've been looking for this kind of very European-styled thick, creamy flan. Almost like creme brulee but can stand on its own. I actually put the deep dish in the oven, put the ...
3/13/2016
This is my first attempt at flan and I am pleased with the results. It was very creamy and sweet. It took closer to the hour in the oven at 350 degrees (as other reviewers have stated).