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Creamy Spanish Flan

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PREP TIME
15 min
COOKING TIME
55 min
TOTAL TIME
190 min
SERVINGS
8 servings
Dessert Spanish
Creamy Spanish Flan
Ingredients
  • 1 cup boiling water, or as needed
  • 3/4 cup white sugar, divided
  • 1 teaspoon water
  • 6 large egg yolks
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (13 ounce) can evaporated milk
  • 1 teaspoon vanilla extract
Instructions
1
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
2
Place a 9-inch metal pie dish into a deep baking pan and fill it with boiling water, allowing the water to reach halfway up the sides of the pie dish. This will create a water bath, which helps to cook the flan evenly.
3
Combine 1/2 cup of sugar and 1 teaspoon of water in a heavy saucepan over medium heat. Stir the mixture gently until the sugar dissolves and melts, forming a golden-brown caramel syrup after about 10 minutes. Be cautious not to let the sugar burn, as this can easily happen.
4
In a separate bowl, whisk together 1/2 cup of egg yolks, 1 can of condensed milk, 1 can of evaporated milk, the remaining 1/4 cup of sugar, and a teaspoon of vanilla extract until the mixture is smooth and well combined. If the mixture becomes foamy, use a paper towel to skim off any excess foam.
5
Carefully pour the caramel syrup into the warmed pie dish, tilting it gently to coat the bottom evenly.
6
In another bowl, whisk together the egg yolks, condensed milk, evaporated milk, remaining sugar, and vanilla extract until well combined. If the mixture is foamy, skim off any excess foam with a paper towel.
7
Gently pour the custard mixture over the caramel in the pie dish. Cover the baking pan with aluminum foil.
8
Place the pie dish in the preheated oven and bake until the custard is set but still slightly jiggles when nudged, taking about 45 minutes to 1 hour. Remove the foil and place the flan in the refrigerator until chilled, about 2 hours.
9
Carefully remove the pie dish from the water bath and run a knife around the edges of the flan to loosen it.
10
Invert the flan onto a rimmed serving platter, allowing any excess custard to flow over the top.