Ah, flan! The creamy, caramel-topped dessert that has stolen hearts across generations—much like my grandma’s stories of old Spain, where every meal felt like a warm hug. And in today’s whirlwind, who really has the time to spend hours in the kitchen? With this quick and authentic Spanish flan recipe, you can enjoy a taste of tradition without the wait, bringing a touch of that nostalgic sweetness to your bustling life.
Steps
- Begin by preheating your oven to 350°F (175°C). Gather six oven-safe ramekins and place them onto a baking dish.
- To make the caramel, heat sugar in a saucepan over medium heat, stirring constantly until it melts and turns a deep amber color. Quickly pour the caramel into the ramekins, swirling to coat the bottom evenly before it hardens.
- In a mixing bowl, whisk together eggs, sweetened condensed milk, whole milk, and vanilla extract until well blended. Strain the mixture to ensure a smooth texture, removing any egg bits that didn’t incorporate.
- Pour the egg mixture evenly into the prepared ramekins over the caramel layer. Prepare a water bath by filling the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- Carefully transfer the baking dish to the preheated oven and bake for approximately 40 minutes, or until the flans are set with a slight jiggle in the center.
- Once baked, remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least two hours or until thoroughly chilled.
- To serve, run a knife around the edges of each flan to loosen it. Invert the ramekin onto a serving plate to release the flan, allowing the caramel to drizzle over the top. Enjoy your homemade Spanish Flan!
Ingredients
- 1 cup granulated sugar
- 6 large eggs
- 2 cups whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
FAQ
- How can I ensure my caramel is evenly spread in the pan?
- Be quick when working with the caramel, as it hardens rapidly. Swiftly tilt and rotate the pan to distribute the caramel evenly before it sets.
- What is a common adjustment for the egg quantity in this flan recipe?
- Some individuals choose to use 4 or 5 eggs instead of 3 to achieve a slightly different texture, which has been well-received by many.
- How can I improve the texture of my flan?
- To enhance the texture, consider straining the egg mixture to remove any solid bits. Also, using a more stable oven temperature and a deeper water bath can make a significant difference.
- Can I make this flan in an Instant Pot?
- Yes, you can prepare this flan in an Instant Pot. It typically takes about 10-15 minutes, and it’s important to add at least 2 cups of water.
- Why might some people’s flan turn out differently?
- Variations in texture or flavor often occur if the recipe steps are not followed precisely. Ensuring you adhere to the instructions can help achieve the desired outcome.
Tips
- Be quick when spreading the caramel in the pan, as it hardens rapidly. This will help ensure an even layer.
- Consider using a deeper water bath and a temperature-stable oven to improve the texture of the flan.
- Strain the mixture to remove any egg bits that might not incorporate well, enhancing the final texture.
- Experiment with the number of eggs used in the recipe to adjust the richness and texture to your preference.
Equipment
- Oven-safe Ramekins – These are necessary for baking individual portions of flan.
- Instant Pot – If you want to make the flan using the instant pot method mentioned.
- Fine Mesh Sieve or Strainer – For filtering out egg bits to improve texture.
- Deep Baking Dish or Roasting Pan – For creating a water bath in the oven.
- Candy Thermometer – Useful if you want to ensure the caramel reaches the right temperature without hardening too quickly.
