Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard
Caramel
Method
Caramel Preparation
- 1
Make the Caramel
In a medium saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves completely.
- 2
- 3
Coat the Flan Mold
Immediately pour the caramel into a flan mold or individual ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.
Custard Preparation
- 4
Combine Ingredients
In a large mixing bowl, whisk together the whole milk, sweetened condensed milk, eggs, vanilla extract, and a pinch of salt until well combined.
- 5
Pour into Mold
Carefully pour the custard mixture over the cooled caramel in the mold, filling it to about 3/4 full.
- 6
Prepare Water Bath
Preheat the oven to 350°F (175°C). Place the flan mold into a larger baking dish and fill the baking dish with boiling water until it reaches halfway up the sides of the flan mold.
- 7
Bake the Flan
Bake in the preheated oven for about 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
- 8
Cool and Refrigerate
Once baked, remove from the oven and let it cool at room temperature. Then, refrigerate for at least 4 hours or overnight for best results.
Serving
- 9
Unmold the Flan
To serve, run a knife around the edge of the flan and invert it onto a serving plate. The caramel will flow over the flan.
- 10
Slice and Enjoy
Slice into pieces and serve chilled. Enjoy your traditional Spanish flan!