Spanish Flan

Flan is an egg custard dish with a caramel sauce on top. This traditional Spanish dessert is a nice compliment to any Paella dinner. It can be made ahead of time.

Authentic Spanish Flan

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Author: DebbieNet


  • 1 cup granulated sugar
  • 4 large eggs
  • 1 – 14 oz can sweetened condensed milk
  • 1 – 12 oz can evaporated milk
  • 1 Tbsp vanilla extract


  • Place the sugar in a heavy saucepan and heat over medium-low heat until the sugar completely dissolves and forms a nice golden brown syrup.
  • Carefully pour the hot sugar syrup into the bottom of 6 ramekins (if you want individual desserts), or you can use an 8 or 9-inch round, glass baking dish to make one large flan.
  • Immediately swirl dish to evenly cover bottom with the syrup mixture. It will harden very fast, so work quickly.
  • Whisk the eggs in a large bowl until well blended.
  • Add the sweetened condensed milk, evaporated milk, and vanilla extract; whisk to combine thoroughly. It’s important to make sure that the eggs are fully incorporated into the other ingredients.
  • Pour the egg and milk mixture over the sugar syrup in the ramekins or baking dish.
  • Cover with foil and place in a hot water bath – place the baking dish inside another oven-proof dish and fill with water until it comes about halfway up the side of the baking dish.
  • Bake in a preheated 350° F oven for approximately 60 minutes; the flan is ready when a knife inserted in the center comes out clean.
  • Cool completely.
  • When ready to serve, run a knife around edges, then place plate, upside down, over the top of the flan; invert quickly. Gently lift off the baking dish and allow the syrup to run over the sides of the flan.

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