Classic Spanish Flan with Caramel Sauce
Indulge in the rich, creamy, and velvety texture of this Classic Spanish Flan, a delightful dessert that captures the essence of traditional Spanish cooking. This recipe, which I originally found on allrecipes.com, is not only simple to make but also incredibly satisfying. The melting caramel on top adds a perfect sweetness that balances the richness of the custard. Perfect for gatherings or a sweet ending to any meal, this flan will impress your guests and become a cherished favorite.
N/A
Servings
225
Calories
5
Ingredients
Ingredients
white sugar
1 cup (for caramelizing)
eggs
3 (beaten)
sweetened condensed milk
1 (14 ounce) can (none)
evaporated milk
1 (12 fluid ounce) can (none)
vanilla extract
1 tablespoon (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium saucepan over medium-low heat, add 1 cup of white sugar and cook, stirring gently until the sugar melts and turns a beautiful golden color, creating a smooth caramel syrup.
3
Carefully pour the hot caramel into a 9-inch round glass baking dish, swirling it around to fully coat the bottom and sides. Set aside to allow the caramel to harden.
4
In a large mixing bowl, vigorously beat 3 eggs until they are well blended.
5
Add the 14-ounce can of sweetened condensed milk, 12-fluid ounce can of evaporated milk, and 1 tablespoon of vanilla extract to the eggs. Mix until thoroughly combined and smooth.
6
Pour the egg mixture over the caramel in the baking dish, then cover the dish tightly with aluminum foil.
7
Place the covered baking dish in a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the flan dish (this creates a water bath that helps the flan cook evenly).
8
Bake in the preheated oven for about 60 minutes or until the flan is set but still slightly jiggly in the center.
9
Once baked, remove from the oven and carefully take the flan out of the water bath. Allow it to cool to room temperature, then refrigerate for a few hours or overnight.
10
To serve, run a knife around the edges of the flan, then invert it onto a serving plate. The caramel will flow beautifully over the top.
Nutrition Information
6.25
Fat
33.75
Carbs
3.75
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Spanish Flan with Caramel Sauce?
It is a rich, creamy, and velvety dessert that captures the essence of traditional Spanish cooking, featuring a smooth custard topped with melting caramel.
How many ingredients are required for this flan recipe?
This recipe requires 5 ingredients: white sugar, eggs, sweetened condensed milk, evaporated milk, and vanilla extract.
What is the first step in preparing the caramel?
The first step is to cook 1 cup of white sugar in a medium saucepan over medium-low heat until it melts and turns a golden color.
What oven temperature is needed for baking the flan?
The oven should be preheated to 350°F (175°C).
How many eggs are used in this recipe?
The recipe calls for 3 eggs, which should be vigorously beaten until well blended.
What type of baking dish is recommended?
A 9-inch round glass baking dish is recommended for this recipe.
What kind of milk is needed for the custard?
You will need one 14-ounce can of sweetened condensed milk and one 12-fluid ounce can of evaporated milk.
How much vanilla extract should be added?
The recipe requires 1 tablespoon of vanilla extract.
How do you coat the baking dish with caramel?
Pour the hot caramel syrup into the baking dish and swirl it around to fully coat the bottom and sides before it hardens.
Should the baking dish be covered during cooking?
Yes, the baking dish should be covered tightly with aluminum foil before being placed in the oven.
What is a water bath and how is it used here?
A water bath involves placing the flan dish inside a larger pan filled with hot water reaching halfway up the sides of the flan dish to ensure even cooking.
How long does the flan need to bake?
The flan should be baked for about 60 minutes.
How can you tell if the flan is finished baking?
The flan is done when it is set but still slightly jiggly in the center.
What is the cooling process for the flan?
Allow the flan to cool to room temperature after removing it from the water bath, then refrigerate it for a few hours or overnight.
How do you serve the flan?
Run a knife around the edges of the dish and invert the flan onto a serving plate so the caramel flows over the top.
What is the calorie count per serving?
Each serving contains approximately 225 calories.
How much fat is in a serving of this flan?
There are 6.25 grams of fat per serving.
What is the carbohydrate content?
Each serving contains 33.75 grams of carbohydrates.
How much protein does this dessert provide?
This flan provides 3.75 grams of protein per serving.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and is noted for being simple to prepare.
Where did this recipe originally come from?
The recipe author originally found this version on allrecipes.com.
What color should the melted sugar be for the caramel?
The sugar should turn a beautiful golden color.
What is the texture of this flan?
The texture is described as rich, creamy, and velvety.
Are there any specific tags for this recipe?
Tags include flan, dessert, spanish dessert, caramel, custard, easy recipes, and traditional recipes.
Does the recipe include fiber?
No, the fiber content for this recipe is listed as null.
Can I serve the flan immediately after baking?
No, it is best to let it cool and then refrigerate it for several hours to allow it to set properly.
Is the sugar stirred while melting?
Yes, the sugar should be stirred gently while cooking over medium-low heat.
What happens to the caramel when you invert the dish?
The caramel flows beautifully over the top of the custard.
What is the preparation for the eggs?
The eggs should be beaten vigorously until they are well blended.
Is this a traditional dessert?
Yes, it is a Classic Spanish Flan and is considered a traditional recipe.