Spanish Flan Recipe - Also The Crumbs Please (2024)

Published: May 17, 2018 Last updated on November 8, 2023 Author: Sabine / This post may contain affiliate links

Spanish flan is a creamy egg custard dessert with sweet sugar syrup. It's incredibly easy to make and all you need is just 4 ingredients!

The vanilla custard is firm enough to hold its shape, but once you put it in your mouth, it literally melts on your tongue. By the way, have you tried my Crème Brûlée?

Video Tutorial

Why You’ll Fall in Love With This Recipe

• It’s incredibly easy. This Spanish flan recipe will walk you through each step. Plus, there are not a lot of desserts that only require 4 ingredients out there!
• It’s sinfully indulgent. Sink your teeth into the silky smooth texture of this melt-in-your mouth custard. I warn you, though. It’s addicting.
• It’s beautiful and elegant. This fancy dessert doesn’t require any complicated decoration techniques. The sugary topping drapes the Spanish flan in a gorgeous, golden glow. Meanwhile, the pristine, creamy white pudding exudes a quiet elegance.

Ingredients

• 1 ½ cups granulated white sugar, divided
• 4 large eggs
• 2 cups full-fat milk
• 2 vanilla beans* (or 2 teaspoons vanilla extract)

Let’s Talk About Vanilla

If you’re wondering about whether you need to use vanilla beans, then don’t worry. This recipe works with vanilla extract as well.

That said, I still highly encourage you to use real bourbon vanilla beans. Vanilla is the main flavor in this dessert and it just takes the flan to a whole new level with the taste of real Bourbon vanilla beans.

How to Extract Vanilla Bean Seeds

• Cut through your vanilla bean pod. Cut off the straight ends of the vanilla beans. Then, insert the tip of a sharp knife under the curled end and slice the vanilla bean lengthwise down the center of the bean.
• Scrape off the seeds. Open the vanilla bean and scrape out the flavorful seeds with the back of a knife. We’re only going to use the seeds.

Quick Note: You don’t have to cut the bean pod all the way through, but it’s okay if you do.

How to Make Spanish Flan

Learn how to make the sinfully indulgent Spanish flan with these simple instructions!

1. Prepare your baking implements.

Preheat the oven to 350°F (or 175°C). Place six 1-cup ramekins in a 9"x13" casserole dish and fill with hot tap water until the ramekins are halfway submerged. Set aside.

2. Make the sugar syrup.

In a medium saucepan over medium-high heat, cook 1 cup (200g) of sugar until it is completely dissolved, liquefied and golden brown in color.

The sugar will be crumbly and dry initially, but it will eventually liquefy the longer you cook it.

Stir constantly and make sure that you don't overcook it.

Keep in mind that the sugar burns very quickly! Remove your syrup from the heat as soon as it has liquefied and has achieved the desired color.

Immediately spoon the syrup into your prepared ramekins evenly. Make sure to fully coat your ramekin bottoms with it.

If the sugar syrup hardens while you’re spooning it into the ramekins, then just return it to the heat for a few seconds to re-liquefy. Set them aside.

3. Prepare the custard.

In a large mixing bowl, using an electric mixer fitted with a whisk attachment, beat the eggs and the remaining ½ cup (100g) sugar on medium-high speed for 2-3 minutes or until creamy.

Then, add your milk and vanilla. Mix to combine.

Next, pour the custard mixture through a fine mesh strainer to remove most of the air bubbles. This will ensure the smooth texture that you want to achieve.

4. Bake the custard.

Divide your custard mixture evenly among the ramekins.

Cover each ramekin separately with aluminum foil and seal tightly. Bake in a water bath for about 60-70 minutes.

This method is known as bain-marie. It makes sure that your flan will gently cook evenly in a moisture-rich environment. As such, it will help prevent your flan from cracking and overcooking.

Quick Note: The flan will wobble like a pudding or jelly when it's done.

5. Set the Flan.

Remove your ramekins from the water bath and allow them to cool to room temperature. Chill your flans in the fridge for 4 hours.

6. Serve Your Spanish Flan.

Once cool and set, run a sharp, thin-bladed knife around the inside of the ramekins to break the seal between the flan and the ramekins.

Then, place a plate on top and turn it over. Shake the ramekins gently so that the flan falls out of the mold and onto the plate.

Quick Note: The sugar syrup runs over the custard, so it is best to use a dessert plate with rimmed edges.

Expert Tips for Success

• Keep your ramekins warm. Prep the ramekins even before you start cooking the sugar syrup. Place them in a 9"x13" casserole dish and fill with hot tap water until the ramekins are halfway submerged. It’s easier to spoon the syrup into molds when they’re also warm.
• Don’t stop stirring. The sugar syrup burns very quickly. So don't overcook, stir constantly and remove from heat as soon as it's done.
• Be efficient. You'll notice that the sugar hardens quickly when spooned into the ramekins. It is best to place the casserole dish with the molds near the stove so that you can work quickly without having to walk long distances.
• Don’t overbake your flan. Do not overcook the flan or it will curdle. Check your flan regularly until they are done after you pass the 60-minute mark.
• Clean your ramekins with ease. You don’t need to scrape the hard sugar crust from your ramekin. For easier cleaning, fill the molds with hot tap water and let stand until the hard sugar crust has dissolved.

Spanish Flan FAQs

More European Dessert Recipes to Try

Did you enjoy this sinfully indulgent Spanish flan? If you want to try other European desserts, then you’ll be pleased to learn that I have other recipes for you to check out. The following recipes are some of my go-to desserts to whip up to impress family, friends, and guests.

• Croissant
• Bee Sting Cake
• Sacher Torte
• Tiramisu
• Marshmallows
• Chocolate Eclairs
• Chocolate Soufflé

Recipe