I’m happy to share with you a delicious unbelievably easy Spanish flan recipe that combines the subtle flavors of creamy custard and rich caramel syrup.
This flan is so easy to make that if you’ve never made it before or even if you have, this is the recipe for you. It will not take you more than 10 minutes to prepare. The cooking time is an hour, but I promise this amazingly tasty flan is worth the wait.
This delightful and creamy Spanish flan is the perfect finish after a tasty meal like my Pan-seared quick and easy chicken cutlets recipe or just the ideal dessert for holiday celebrations. Just one small slice will do the trick so make sure to share it 🙂
It’s almost impossible to think of any special occasion in my family that flan was not part of the menu. If you enjoy getting things done in advance, then this recipe is ideal. I recommend cooking the flan the day before as flan is always best served chilled. Not that it’s a crime to eat it warm, I know I have been guilty of that myself!
Making a Spanish Flan is so simple and easy, the trick with this sweet and creamy dessert is making the caramel. Some people might find this part a little intimidating, but I want to remove that fear. Let me share with you my process of making the best part of this flavorful dessert, the caramel.
Tips and Tricks
- The first step is to add some water to the sugar then put on the stove on medium-high heat ( Pay attention you don’t want the caramel to burn). I find that by doing this the caramel comes out richer and creamier and my favorite part is that I end up with a good amount of caramel:).
- Now let me share with you a few images of the whole process and how the sugar should look from beginning to end. What’s most essential is to always keep an eye and do not let the sugar get burned.
- this is how the sugar starts to look like
- See how the sugar starts to turn into a gorgeous golden color and all the water starts to evaporate
This is what you end up with a rich, and thick caramel for the Spanish Flan
There are many other ways of making this and after a few tries, I found my favorite way of doing it. It always ends up with the perfect Caramel, isn’t it beautiful?
The next step is to pour the caramel into the ramekin and set aside
So now that you know the steps to make this rich and creamy caramel let’s make the rest
In a mixing bowl, whisk the eggs, condensed and evaporated milk, vanilla and cinnamon until well combined
Pour the mixture inside the ramekin, place the ramekin inside a big enough baking pan
pour enough hot water to cover more than half of the ramekin, for a baño de Maria
Bake the flan for 50 minutes to an hour. To make sure the flan is ready I like to insert a toothpick; if it comes out clean take the flan out of the oven and let it cool down. Then, place the flan in the fridge for at least an hour or until the next day if possible as it is best to eat this delicious dessert chilled.
To easily serve, just run a knife around the edges and carefully invert on a serving plate.
I even made a few individual flans that are perfect to give to my grandkids
What’s not to like, it’s child approved!
And this is why it’s called Unbelievably Easy Spanish Flan!
More Spanish Style Recipes:
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Unbelievably Easy Spanish Flan
- 1 cup granulated sugar
- 1/3 cup water
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees. In a small saucepan place 1 cup of sugar and the 1/3 cup of water over medium-high- heat. Be attentive at all times until the sugar gets a golden color. keep an eye on this at all time, you do not want to burn the sugar.
- As fast as possible pour the caramel into the ramekin and set aside
- In a mixing bowl, whisk the eggs, condensed and evaporated milk, vanilla and cinnamon until well combined.
- Pour the mixture inside the ramekin, place the ramekin inside a big enough baking pan
- Pour hot water into the baking pan. Just enough to cover more than half of the ramekin, for a baño de Maria.
- Bake the flan 50 minutes to an hour. To make sure the flan is ready I like to insert a toothpick; if it comes out clean take the flan out of the oven and let it cool down for a few minutes
- Then, place the flan in the fridge for at least an hour or until the next day if possible as it is best to eat this delicious dessert chilled.
- You can also use small ramekins for individual flans. The trick to taking out the flan from the ramekin is to gently with a table knife go clockwise until you see the flan getting loose.
- Run a knife around the edges and place the ramekin facing down until releases. Get prepare to enjoy!
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
Looking for dinner ideas? You might like these:
- The Most Flavorful Baked Chicken Leg Quarters
- One-pan Honey-Mustard Chicken Breast Recipe
- General Tso’s Cauliflower Take-out inspired Recipe
- Takeout Inspired General Tso’s Chicken