Go Back
The Best Spanish Flan Recipe
Ben Carraoli

The Best Spanish Flan Recipe

I still remember the first time I made this Spanish Flan — 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.
Print Recipe Pin Recipe
Total Time 4 hours 15 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Notes

• 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.