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Flan

By Groceree

Also known as Flan de Huevo · Spanish Caramel Custard

A firm, silky custard of eggs, milk, lemon peel and vanilla baked in a caramel-lined mould, then turned out so the dark caramel runs down the sides. The dessert on every Spanish menu del día.

Last updated

A turned-out golden custard with dark amber caramel sauce pooling around it
Servings
6 servings
Prep
20 min
Cook
50 min
Total
10 h 25 min

Ingredients

  • caster sugar250 g
  • water3 tbsp
  • whole milk750 ml
  • lemons1
  • cinnamon sticks1
  • vanilla pod1
  • eggs5
  • egg yolks2

Instructions

  1. 01

    Heat the oven to 160°C. Heat 150 g of the with the in a pan, without stirring, until it turns a deep amber caramel.

  2. 02

    Pour it straight into a 20 cm mould or six ramekins and tilt to coat the bottom. It sets hard; that is fine.

  3. 03

    Pare the peel from the in strips with a vegetable peeler, avoiding the white pith, and split the . Heat the with the peel, the and the until steaming, then leave to infuse for 15 minutes.

  4. 04

    Separate 2 for the , keeping the whites for another use. Whisk the 5 whole , the and the remaining gently, without making foam, then strain in the warm .

  5. 05

    Pour over the caramel and stand the mould in a roasting tin with hot water halfway up.

  6. 06

    Bake for 45 to 55 minutes (25 to 30 for ramekins) until set with a slight wobble in the centre.

  7. 07

    Cool, then chill overnight. Run a knife around the edge and turn out onto a plate with a rim to catch the caramel.

Notes

  • Take the caramel really dark — pale caramel just tastes sweet.
  • Whisk gently and bake in a water bath at low heat, or the custard fills with bubbles.
  • Chill it overnight. The hard caramel dissolves into a sauce while it rests.

Nutrition per serving

Calories
290 kcal
Protein
8 g
Carbs
40 g
Fat
11 g

Estimated from the ingredients.

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