Caramel flan
The classic Spanish egg flan, smooth and wobbly, sitting in a pool of dark caramel.
- 65 min15 prep · 50 cook
- MediumDifficulty
- 290 kcalper serving
Ingredients
- Eggs4
- Egg yolks2
- Whole milk500 ml
- Sugar100 g
- Vanilla extract1 tsp
- Sugar, for the caramel150 g
Missing something? Ingredients with × can be left out.
Steps
- 1
Preheat the oven to 160 °C and boil water for the bain-marie.
- 2
Melt the caramel sugar with 3 tablespoons of water over medium heat until amber. Pour it into the mould and swirl to coat the base.
- 3
Gently mix the eggs, yolks, sugar and vanilla, without beating in air. Stir in the warm milk.
- 4
Strain the mixture into the mould over the caramel.
- 5
Set the mould in a deep tray with hot water halfway up and bake until just set in the centre.
- 6
Let it cool, then chill in the fridge for at least 4 hours.
- 7
Run a knife around the edge and turn it out onto a plate so the caramel runs down the sides.
Tips and questions
- How do I know the flan is done?
- The edges should be set and the centre should wobble slightly like jelly; a knife inserted halfway to the middle should come out clean.
- Why does my flan have holes?
- The oven was too hot or the water bath boiled. Bake at 160 °C, don’t whisk air into the mixture and strain it before pouring.
- How long does it keep?
- Up to 4 days in the fridge in its mould; unmould it just before serving so the caramel stays runny. It does not freeze well.
Enjoy your meal!
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