Spanish Flan

Flan is a dessert that takes me back to my childhood.

Every summer, when I was a kid, I used to go with my siblings to our family house in the countryside. In that place surrounded by nature, I spent my happiest summers … and the food… mmmmm… that was good quality food.

We always accompanied our grandmother Margarita to the henhouse to collect eggs. We had the mission to find all the eggs and give them to my grandmother. The feeling of finding the eggs, especially those which were hidden the most, was very similar to the feeling of finding treasures. It was real fun.

Imagine what delicious flan came out of those eggs!

My grandmother made flans in all kinds of ways. A flan recipe she used to make us most of the time was this one, but she also made flans with condensed milk or coffee. Fortunately, she taught me how to make flan.

What flan pan do I use? When there are more than 6 of us at the table, I use a large flan pan; otherwise, I use mini flaneras to make this flan recipe.

Spanish Flan Recipe

  • Preheat the oven to 356°F ( 180°C ).

Caramel Sauce

  • In a saucepan, add tablespoons of sugar and a teaspoon of water over high heat. Do not stir it neither with wooden spoons nor metal spoons, just gently shake and tilt the saucepan until the sugar combines well and browns evenly.
  • As soon as it is golden brown, remove the caramel from the heat and pour it in the 6 mini flaneras, tilting and turning each one to evenly coat the bottom and sides. Be very careful with the caramel because it burns a lot!

Egg Custard

  • In a bowl, beat 6 eggs with a hand held mixer or a whisk.
  • Add in 2⅓ cups of whole milk and 1¼ cup of sugar. Keep beating on low speed until well combined. Tip: you beat at this speed to avoid too many bubbles forming in the custard.
  • Pour egg mixture into the previously caramelized flaneras. Tip: pass the mixture through a sieve to get rid of lumps and bubbles.

Bain-Marie

  • Place the flan pans in a glass baking dish and fill it with enough boiling water to reach halfway up sides of the flaneras. Then, cover them with aluminum foil. In case you use a large flanera, use the lid that comes with it.
  • Bake for 35 minutes. Make sure they are done by pricking a needle. If it comes out stained, leave them a few more minutes. If it comes out clean, it is ready.

Chilling Time

  • Allow them to cool to room temperature for about ten minutes before putting them in the refrigerator. The chilling time is 3 hours.
  • Before serving, unmold them with the help of a knife. Place a plate on top and turn each flanera upside down. Et voilà... you have made a delicious flan that will take you back to your childhood!

If you liked this Spanish flan recipe, try making these other Spanish desserts.

receta-flan-huevo-casero

Spanish Flan Recipe

This flan recipe was one of my grandmother's specialties. It will remind you of your childhood.
5 from 4 votes
Prep Time 5 mins
Cook Time 35 mins
Resting Time 3 hrs
Course Dessert
Cuisine Spanish
Servings 6 people
Calor. 229 kcal

Ingredients
  

Egg Flan

  • 6 eggs
  • 2⅓ cups whole milk ( 570 ml )
  • cup sugar ( 250 gr )

Caramel Sauce

  • 2 tablespoons sugar
  • 1 teaspoon water

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).

Caramel Sauce

  • In a saucepan, add sugar and water over high heat. Gently shake and tilt the saucepan until the sugar mixes well and browns evenly. As soon as it is golden brown, remove it from the heat and pour it in the 6 mini flaneras.

Egg Flan

  • In a bowl, beat 6 eggs with a hand held mixer or a whisk.
  • Add in milk and sugar to the egg mixture. Beat on low speed to avoid making too many bubbles in the custard.
  • Pour the mixture into the previously caramelized flaneras.

Bain-Marie

  • Place the flan pans in a glass baking dish and fill it with enough boiling water to reach halfway up sides of the flaneras.
  • Cover them with aluminum foil.
  • Bake for 35 minutes.

Chilling Time

  • Allow them to cool to room temperature for about ten minutes before putting them in the refrigerator. The chilling time is 3 hours.
  • Before serving, unmold them with the help of a knife. Place a plate on top and turn each flanera upside down. Et voilà... you have made a delicious flan that will take you back to your childhood!

Utensilios

flaneras
Mini Flaneras

Notes

Can be stored in the refrigerator for 5 days.
KEYWORDS flan recipe, spanish flan
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Sobre Blanca

Sobre Blanca

Hi, I’m Blanca and I love desserts! By day I work as an Interior Architect and by night I’m a mother of two angels. In my spare time I make desserts and write about it on my blog.

Hi you all, we are Blanca and Víctor!

We are two dessert lovers and the way we met could not be otherwise, eating around the stove. We strive everyday to make sure that the desserts you make at your home are de-li-cious.

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