Spanish Flan Recipe

Step 1

Preheat oven to 350°F (175°C). Place six 1-cup-sized ramekins in a 9x13" (23x33cm) baking dish. Fill up with warm water (directly from the tap is fine) until the ramekins stand about ¼ - ½ in water. Set aside.

Step 2

In a medium saucepan over medium-low heat, cook 1 cup (200g) sugar until the sugar is completely dissolved and liquefied with a golden brown color. Stir constantly and be careful not to cook it too long. The sugar burns very quickly. Immediately spoon into warmed ramekins equally. If the sugar gets to firm while spooning into the ramekins, place back on the heat in-between for a few seconds to liquefy again. Let stand until you are done with the filling.

Step 3

Meanwhile, in a large mixing bowl with a handheld or stand mixer fitted with a whisk attachment, whisk eggs and the remaining ½ cup (100g) sugar on medium-high speed until creamy for about 2-3 minutes. Add milk and vanilla* and stir to combine. Pour through a fine mesh strainer to remove almost all air bubbles. Divide into six 1-cup-sized ramekins equally. Cover each ramekin with aluminum foil separately and seal tightly. Bake for about 60-70 minutes (I baked mine exactly 65 minutes). The flan should wobble like a pudding or jelly when move. Check consistency after 60 minutes by looking under the foil of one ramekin. If it is not done after 60 minutes, check back every few minutes. Don't overbake. Then remove from water bath and let cool to room temperature. Chill 4 hours in the fridge.

Step 4

Before serving, run a knife around the sides where the flan is touching the ramekins. Flip over the ramekins onto plates. (Watch the video - 26 sec. - to see how I did it). The sugar syrup will run over the flan like a sauce. Don't scrape out the remaining hard sugar from the ramekins. For easier cleaning, fill ramekins with hot water from the tap and let stand until the hard sugar crust dissolved. Store leftovers in the ramekins in the fridge up to one day.