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    You are in: Home / Recipes / Basic Spanish Flan Recipe
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    Basic Spanish Flan

    Basic Spanish Flan. Photo by Sharon123

    1/1 Photo of Basic Spanish Flan

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Sharon123's Note:

    A nice, basic recipe for making yummy flan! Spanish influenced but also popular in the Southwest, Mexico and the Caribbean! This is also widely popular in Cuba and since there is such a large Cuban population in Florida, I guess that makes puts this in a Southern category too!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Lay out 6 flan molds or 8 oz. shallow dishes out in a row, or you may use a single 9" round tart pan or pie plate.
    2. 2
      Now, place sugar in saucepan and place directly over medium heat on the stove top. Watch closely and constantly stir. The sugar will brown and turn to liquid. (Do not add water or other liquids.)Watch closely and do not allow the sugar to scorch. Remove from heat and distribute the caramelized sugar equally across the bottom of the flan molds. The sugar will almost immediately harden, but once it is baked with the custard, it will liquefy and remain liquid.
    3. 3
      In a mixing bowl combine evaporated milk, whole milk, eggs and vanilla and whisk together until the eggs are mixed well. While mixing you may add a few tablespoons of sugar or honey to sweeten to taste. Distribute the custard mixture in the flan molds.
    4. 4
      Pour about an inch of water into a large roasting pan. Set on an oven rack and then place the molds in the roasting pan. (Do not allow water level to go over the side of your flan molds.) Carefully push in the rack and close the oven door.
    5. 5
      Set oven to 350*F. Do not preheat. Bake for one hour. Test for doneness by inserting a knife. If it comes out clean, then the custard has fully cooked.
    6. 6
      When done, remove individual flans from roasting pan and place on a rack to cool.
    7. 7
      Flan can be served slightly warm or chilled in the refrigerator.
    8. 8
      To serve, run a knife around the top of the flan where it is connected to the mold. Flip over the mold onto the serving plate and then jiggle the flan loose so that it falls in one piece onto the plate. The caramelized sugar will form a sauce over the flan. There will be hard sugar remaining in the bottom of the molds, do not attempt to scrape this out to add to the sauce. Serve and enjoy!

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    Ratings & Reviews:

    • on May 07, 2010

      55

      Oh my.....YUM!!!! I've always enjoyed flan but have been worried that it was too difficult to make. This recipe proved me wrong. Easy to follow AND delicious! I did substitute non-fat milk for whole milk as that is what we drink. Absolutely wonderful, creamy and addicting. I had all I could do not to have seconds. Thank you so much for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2009

      55

      I've made this several times now and it is always delicious. Easy to make too. I think I'll make some right now...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2008

      55

      Another thign I add is lemon zest. Grate it really finely and mix it in, and grate some bigger pieces for garnish. It gives it a nice flavour, and makes it look even tastier!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Basic Spanish Flan

    Serving Size: 1 (176 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 260.3
     
    Calories from Fat 86
    33%
    Total Fat 9.5 g
    14%
    Saturated Fat 4.7 g
    23%
    Cholesterol 163.5 mg
    54%
    Sodium 131.2 mg
    5%
    Total Carbohydrate 33.7 g
    11%
    Dietary Fiber 0.0 g
    0%
    Sugars 28.5 g
    114%
    Protein 10.0 g
    20%

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