Recipe Background
Few desserts are more elegant and sumptuous than Spanish Flan. The Spanish know how to make the best flan: a wonderfully creamy and rich custard with a lovely caramel sauce on top to help add contrasting flavors and golden goodness to each bite. Spanish Flan is also faster and easier to make than it appears, so there's no reason not to indulge in a bite or two (or twelve)!
Few desserts are more elegant and sumptuous than Spanish Flan. The Spanish know how to make the best flan: a wonderfully creamy and rich custard with a lovely caramel sauce on top to help add contrasting flavors and golden goodness to each bite. Spanish Flan is also faster and easier to make than it appears, so there's no reason not to indulge in a bite or two (or twelve)!
Ingredients
- 1 cup white sugar
- 3 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 tablespoon vanilla extract
Directions
- Preheat the oven to 350 degrees F.
- In a medium saucepan over medium-low heat, melt the sugar until liquefied and golden in color. Be careful, as sugar can burn very quickly.
- Carefully pour the hot syrup into a 9-inch round glass baking dish to evenly coat the bottom and the sides.
- In a large bowl, beat the eggs.
- Add the condensed milk, the evaporated milk, and the vanilla and beat until smooth.
- Pour the egg mixture into the sugar-coated baking dish and cover it with aluminum foil.
- Bake in the oven for 1 hour.
- Let the flan cool completely.
- Carefully invert the flan on a rimmed serving plate and let the caramel sauce flow over the flan.
- Serve.
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