Classic Spanish Flan
A silky baked custard with vanilla and orange zest, unmolded over a glossy layer of caramel.
Equipment
- Heavy saucepan
- 9-inch round cake pan
- Whisk
- Fine-mesh strainer
- Roasting pan
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
Instructions
Make the caramel:
- Heat the sugar and water in a heavy saucepan over medium heat until the sugar dissolves.
- Cook without stirring until amber, then immediately pour into the cake pan and swirl to coat the bottom.
Mix the custard:
- Whisk the eggs gently in a bowl without adding too much air.
- Whisk in the condensed milk, evaporated milk, vanilla, salt, and orange zest.
- Strain the custard over the caramel in the pan.
Bake and chill:
- Place the cake pan in a roasting pan and add hot water halfway up its sides.
- Bake at 325°F (165°C) for 50 to 55 minutes, until the edges are set and the center still trembles slightly.
- Cool, cover, and refrigerate for at least 4 hours.
- Run a knife around the edge, invert onto a serving plate, and spoon over the caramel.
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.
Nutrition
Calories: 300kcalCarbohydrates: 49gProtein: 8gFat: 8gSaturated Fat: 4gCholesterol: 145mgSodium: 150mgSugar: 49g