Do Share Recipe

I still remember the first time I made this The Best Spanish Flan Recipe — the caramel bubbling gently on the stove, the rich custard waiting in the oven, and that first silky spoonful that made me smile. After a few tries in my kitchen, I’ve perfected a version that’s smooth, sweet, and absolutely crowd‑pleasing. This dessert feels fancy, but it’s surprisingly simple.

Whether you’re serving guests or making it just for you, this is one flan you’ll want to make again and again! You can also enjoy similar creamy comfort desserts like Cheesy Broccoli Chicken Pasta Bake Recipe or try a sweet treat like Fried Strawberry Cheesecake Sandwiches for a different twist.

Ingredients

1 cup white sugar – For your caramel base. Melt slowly so it doesn’t burn.
3 large eggs – These give the custard its rich, silky structure. Room temperature is ideal.
1 (14‑ounce) can sweetened condensed milk – Adds sweetness and creamy body.
1 (12‑ounce) can evaporated milk – Balances sweetness with smooth creaminess.
1 tablespoon vanilla extract – The flavor anchor; use pure vanilla if you can.

Note: several serving

Variations

Want to personalize your flan? Here are some tasty options:

• Dairy‑free: Swap coconut milk for evaporated and condensed milk.
• Sugar‑free: Use a sugar substitute like allulose or erythritol for the caramel and custard.
• Flavor add‑ins: A splash of rum, orange zest, or a cinnamon stick in the milk adds extra depth.
• Citrus twist: Add a teaspoon of lemon or orange zest for a bright note.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 1 hour
• Total Time: About 4 hours 15 minutes (including chilling)

Equipment You Need

Here’s what I used for perfect results:
• 9‑inch round glass baking dish: Holds your flan as it bakes.
• Saucepan: For melting the sugar into caramel.
• Whisk or mixer: To blend the custard until smooth.
• Roasting pan: To create a water bath in the oven (keeps custard extra creamy).
• Measuring cups/spoons: For accuracy with ingredients.

How to Make The Best Spanish Flan Recipe

Here’s my step‑by‑step breakdown so you can make this with confidence!

Preparing the Caramel

First, heat the sugar in a saucepan over medium‑low heat until it melts into a golden syrup without burning. Swirl gently — don’t stir — to help it melt evenly. Once ready, pour it into your baking dish and tilt to coat the bottom fully.

Mixing the Custard

In a large bowl, beat the eggs until smooth. Add sweetened condensed milk, evaporated milk, and vanilla. Continue whisking until the mixture is utterly silky and free of lumps — this ensures a smooth custard.

Baking in a Water Bath

Pour your custard over the warm caramel in the dish. Place the dish in a larger pan and pour hot water around it until it reaches halfway up the sides. Bake in a preheated 350°F oven until the flan barely jiggles in the center.

Cooling & Chilling

Let your flan cool at room temperature before covering. Refrigerate for at least three hours so it sets beautifully. A longer chill deepens flavor and texture.

Unmolding the Flan

Run a thin knife around the edges to loosen. Set a serving plate on top and flip swiftly so the caramel drips over the custard — that’s the classic finish!

Additional Tips for Making This Recipe Better

Here are some things I learned that make a real difference:
• Always melt the sugar slowly — caramel burns fast!
• Use full‑fat milks for the creamiest texture.
• I prefer room‑temperature eggs so the custard sets evenly.
• Don’t skip the water bath — it keeps your flan silky, not rubbery.
• Chill overnight if you can — it tastes even better the next day.

How to Serve The Best Spanish Flan Recipe

After the long chill, presentation makes it a showstopper:
• Slice into wedges and let extra caramel pool on the plate.
• Garnish with fresh berries or a sprinkle of cinnamon for color.
• Add a dollop of whipped cream or a twist of orange peel for an elegant finish.

Nutritional Information

Here’s a quick look at what’s in each serving (approximate):
• Calories: ~406 kcal per serving
• Protein: ~11 g
• Carbohydrates: ~66 g
• Fat: ~11 g

Make Ahead and Storage

Storing

Once chilled, cover the flan with plastic wrap or store in an airtight container. It stays great in the fridge for up to 3 days.

Freezing

I don’t recommend freezing classic flan — the texture can break down once thawed. It’s best enjoyed chilled, fresh or the next day.

Reheating

Warm it gently at room temperature if you prefer. Microwaving can alter the smooth custard texture, so avoid that.

Why You’ll Love This Recipe

Here’s why I think this Spanish Flan deserves a spot in your dessert rotation:

• Comforting & Classic: A dessert that feels both special and familiar — creamy custard with caramel is timeless.
• Simple Ingredients: Just five core components, yet so rich and satisfying.
• Make‑ahead Friendly: Prep ahead and chill — stress‑free for dinner parties.
• Customizable: Easy to tweak with flavors like citrus, coffee, or spices.
• Impressive to Serve: Looks elegant flipped onto a plate with caramel flowing over it.

Ben Carraoli