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Silky Spanish flan unmolded with glossy caramel sauce on a white plate.

Classic Spanish Flan

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A silky baked custard with vanilla and orange zest, unmolded over a glossy layer of caramel.
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Prep Time 20 minutes
Cook Time 55 minutes
Chilling time 4 hours
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Spanish
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Caramel
  • 1 cup granulated sugar
  • 2 tbsp water
Custard
  • 5 large eggs
  • 14 oz sweetened condensed milk
  • 12 oz evaporated milk
  • 2 tsp vanilla extract
  • 1/4 tsp fine salt
  • 1 tsp finely grated orange zest optional

Equipment

  • Heavy saucepan
  • 9-inch round cake pan
  • Whisk
  • Fine-mesh strainer
  • Roasting pan

Method
 

Make the caramel:
  1. Heat the sugar and water in a heavy saucepan over medium heat until the sugar dissolves.
  2. Cook without stirring until amber, then immediately pour into the cake pan and swirl to coat the bottom.
Mix the custard:
  1. Whisk the eggs gently in a bowl without adding too much air.
  2. Whisk in the condensed milk, evaporated milk, vanilla, salt, and orange zest.
  3. Strain the custard over the caramel in the pan.
Bake and chill:
  1. Place the cake pan in a roasting pan and add hot water halfway up its sides.
  2. Bake at 325°F (165°C) for 50 to 55 minutes, until the edges are set and the center still trembles slightly.
  3. Cool, cover, and refrigerate for at least 4 hours.
  4. Run a knife around the edge, invert onto a serving plate, and spoon over the caramel.

Nutrition

Calories: 300kcalCarbohydrates: 49gProtein: 8gFat: 8gSaturated Fat: 4gCholesterol: 145mgSodium: 150mgSugar: 49g

Notes

  • Straining removes any chalaza or foam for a smooth custard.
  • Do not overbake; the center firms as it chills.
  • Keep refrigerated and serve within three days.