Sink your teeth into this smooth, creamy, and sinfully indulgent Spanish flan topped with a golden sugar syrup topping.
White sugar Eggs Full-fat Milk Vanilla beans
Preheat your oven and prepare your ramekins. Then, start making your syrup by heating your sugar. It will start crumbly and dry at first.
1
Keep stirring constantly until your sugar liquefies.
2
Spoon the sugar syrup into your ramekins. Make sure that they are distributed evenly and that the syrup coats the bottom of your ramekins completely.
3
Prepare the custard by beating eggs and sugar together for 2-3 minutes or until creamy. Then, add milk and vanilla. Again, mix to combine.
4
Divide your custard evenly among the ramekins.
5
Cover each ramekin in foil and bake in a water bath for about 60-70 minutes. This is called the bain-marie method.
6
Set the flan by refrigerating it for 4 hours. Then, remove them from your ramekins to serve.
7
I highly recommend using a rimmed plate to serve your Spanish flan. This will prevent your rich, golden, caramel syrup from flowing over.