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Home » European Desserts

Spanish Flan Recipe

Last updated on August 24, 2022Originally published May 17, 201813 CommentsSabine

Jump to Recipe

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?

two dessert plates with flan and thin sugar syrup with one having a bite taken out with a spoon
Jump to:
  • Photo tutorial
  • FAQs on vanilla
  • Expert tips for success
  • How do I remove the flan from the ramekins?
  • Why did mine curdle?
  • Can I freeze it?
  • More European dessert recipes to try
  • Recipe

Photo tutorial

Cook sugar over medium-high heat until completely liquified and golden brown in color, about 10-15 minutes. The sugar will be crumbly and dry at first, but will liquefy the longer you cook it. Stir constantly and remove from heat as soon as it has liquefied and has the desired color.

Crumbly sugar in a white pot with a wooden spoon
Cooking sugar in a pot with part of the sugar being crumbly and part liquid
liquefied caramelized sugar in a pot with a wooden spoon

Quickly spoon the sugar syrup into the ramekins until the bottom is covered (approx. 1-2 tablespoons per ramekin).

Sugar syrup in the bottom of white ramekins standing in baking pan filled half-way with water

Beat the eggs and sugar for about 3 minutes until creamy.

Mixing egg yolks and sugar in a glass bowl

Then add milk and bourbon vanilla and whisk to combine. Pour through a mesh strainer to remove most of the air bubbles and divide among the 6 ramekins. Cover each ramekin separately with aluminum foil.

six ramekins filled with unbaked egg custard in a baking dish filled with water

Cook in a water bath, also known as a bain-marie, for about 60-70 minutes. It jiggles like jelly or pudding when done. Then remove from the water bath, let cool and put in the fridge.

six ramekins covered with aluminum foil in a baking dish sitting in an oven

FAQs on vanilla

Do I have to use vanilla beans?

No, this recipe works with vanilla extract as well but I really encourage you to use real bourbon vanilla beans. The vanilla is a 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 do I remove the seeds from the vanilla beans?

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. Although you don't have to cut it all the way through, it's okay if you do. Then open the vanilla bean and scrape out the flavorful seeds with the back of a knife. Just use the seeds.two split vanilla pods with seeds removed on a wooden board with a knife

Expert tips for success

  • Before you start cooking the sugar syrup, prepare the ramekins. Place six 1-cup ramekins in a 9"x13" casserole dish and fill with hot tap water until the ramekins are halfway submerged. It's easier to spoon the sugar into the molds when they're slightly warm.
  • The sugar syrup burns very quickly. So don't overcook, stir constantly and remove from heat as soon as it's done.
  • 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.
  • If necessary, return the pot to the heat for a few seconds to re-liquefy the sugar.
  • Do not overcook the flan or it will curdle. After 60 minutes, check regularly until done.
  • Leave the crystallized sugar in the ramekins after baking and do not scrape it out. For easier cleaning, fill the molds with hot tap water and let stand until the hard sugar crust has dissolved.

How do I remove the flan from the ramekins?

Once cool, 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 the plate over. Shake the ramekins gently so that the flan falls out of the mold and onto the plate. The sugar syrup runs over the custard, so it is best to use a dessert plate with rimmed edges.

three dessert plates with flan and thin sugar syrup on a wooden table

Why did mine curdle?

This is because the flan was either cooked too hot or too long. An oven thermometer is highly recommended to ensure the oven is at the required temperature. Also avoid over-baking and check regularly after 60 minutes. It jiggles like jelly or pudding when done.

Can I freeze it?

Yes, you can freeze it for up to 1 month. Once cool and set, wrap the ramekins in plastic wrap and place in freezer bags or containers. Unwrap to thaw and place in the fridge overnight.

More European dessert recipes to try

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

Recipe

two dessert plates with flan and thin sugar syrup with one having a bite taken out with a spoon

Spanish Flan Recipe

5 from 20 votes
Author Sabine Venier
Calories: 293kcal
Servings: 6 servings
Prep 30 minutes
Cook 1 hour
Chill Time 4 hours
Total 5 hours 30 minutes
Print Pin Rate
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.

Ingredients
 
 

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

Instructions

  • Preheat the oven to 350°F (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.
  • In a medium saucepan over medium-high heat, cook 1 cup (200g) sugar until sugar is completely dissolved, liquefied and golden brown in color. Stir constantly and make sure that you don't overcook it. The sugar burns very quickly. Immediately spoon evenly into prepared ramekins. If the sugar becomes hard when you spoon it into the ramekins, return it to the heat for a few seconds to re-liquefy it. Set aside.
  • Meanwhile, in a large mixing bowl, using an electric mixer fitted with a whisk attachment, beat the eggs and remaining ½ cup (100g) sugar on medium-high speed until creamy, about 2-3 minutes. Add milk and vanilla* and mix to combine. Pour through a fine mesh strainer to remove almost all air bubbles. Divide evenly among the ramekins. Cover each ramekin separately with aluminum foil and seal tightly. Bake for about 60-70 minutes. The flan will wobble like a pudding or jelly when it's done. Don't overbake. Then remove from the water bath and allow to cool to room temperature. Chill in the fridge for 4 hours.
  • 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 the plate over. Shake the ramekins gently so that the flan falls out of the mold and onto the plate. The sugar syrup runs over the custard, so it is best to use a dessert plate with rimmed edges. Do not scrape the hardened sugar out of the ramekins. For easier cleaning, fill the molds with hot tap water and let stand until the hard sugar crust has dissolved. Store leftovers in the ramekins in the refrigerator for up to 1 day.

Notes

*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. Although you don't have to cut it all the way through, it's okay if you do. Then open the vanilla bean and scrape out the flavorful seeds with the back of a knife. Just use the seeds.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 293kcalCarbohydrates: 54gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 134mgSodium: 79mgPotassium: 169mgSugar: 54gVitamin A: 312IUCalcium: 119mgIron: 1mg
Course Dessert
Cuisine Spanish
Keyword flan recipe, how to make flan, spanish flan
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. Ariana Zannelli

    October 10, 2021 at 4:13 pm

    Hi!
    I was wondering if you could use one size pan instead of 6 8oz ramekins? If so, what size pan would I use?

    Thank you!

    Reply
    • Sabine

      October 11, 2021 at 6:30 am

      Yes, that is possible. I would recommend using an 8-inch (20 cm) pan. I hope that helps!

      Reply
  2. Rita

    October 04, 2021 at 7:18 pm

    What is the correct size ramekin for making flan. 6 oz or 8 oz?

    Reply
    • Sabine

      October 05, 2021 at 5:44 am

      I use 8oz ramekins.

      Reply
  3. Karen

    September 01, 2021 at 4:57 am

    This is such a simple recipe that makes for a delicious flan! I used half erithrytol and half sugar, thinking that the caramel will add enough sweetness. I also used about half light cream and half milk. It turned out fine!. Thank you for sharing.

    Reply
  4. Cathy Nyberg

    July 26, 2021 at 12:57 pm

    Sabine, to clarify instructions for the sugar, can you confirm that there is NO liquid in the sugar to caramelize? It seems to me that it would scorch. I plan to make this flan recipe in a few days.

    Reply
    • Sabine

      August 02, 2021 at 4:57 am

      Yes, that is correct. Caramel can be done wet (with water) or dry (without water). For flan desserts, you need to make a dry caramel. I hope that helps.

      Reply
  5. ZEHRA ALAM

    July 04, 2020 at 10:51 am

    5 stars
    Thank you for sharing this recipe. I tried it for the first time and my flan turned out super yummy ???.....

    Reply
    • Sabine

      July 07, 2020 at 5:03 am

      Thank you, I'm glad you like it!

      Reply
  6. Quinn

    May 30, 2019 at 1:48 pm

    5 stars
    I was looking for an authentic flan recipe for so long and I'm so glad that I've found it. This recipe reminds me of my vacation in Spain. Thank you for this recipe.

    Reply
    • Sabine

      May 30, 2019 at 2:19 pm

      Thank you so much for your nice feedback, Quinn! I’m happy that you like it!

      Reply
  7. Fran @ G'day Souffle'

    August 09, 2018 at 5:38 pm

    Yum, I saw your recipe on '17 Spanish-inspried recipes website. It looks so good! Also, now following you on Instagram.

    Reply
    • Sabine

      August 10, 2018 at 3:37 am

      Thank you so much! I'm happy that you like my blog!

      Reply

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Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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