How to Make an Authentic Spanish Flan

Flan is one of those desserts that always remind you of something cozy and heartwarming. It’s not just any dessert; it’s a taste of home, memories, and traditions rolled into one smooth, creamy creation. Especially if we’re talking about the Spanish Flan, its silky texture, and heavenly caramel sauce can transport anyone to the streets of Spain, where this dessert is a staple in local cuisine. If you’ve ever wanted to recreate this authentic Spanish delight in your kitchen, you’re in luck. Here’s a simple guide to making an authentic Spanish Flan that will impress your family and friends.

Ingredients You’ll Need:

4 large eggs: These are the base of your flan, providing structure and that custardy texture.
1 can (14 oz) of sweetened condensed milk: This adds the rich sweetness to your flan.
1 can (12 oz) of evaporated milk: It balances the sweetness and adds creaminess.
1 tablespoon of vanilla extract: For that aromatic essence that’s staple in a good flan.
1 cup of white sugar: This is for the caramel that makes flan the iconic dessert it is.

Kitchen Tools:

1 large mixing bowl
Whisk or electric mixer
Medium saucepan
Flan mold or 8-inch round baking dish
Larger baking pan for a water bath

Steps:

1. Prepare the Caramel:

Begin by pouring the cup of sugar into the medium saucepan. Place it over medium heat.
Let the sugar melt, stirring occasionally to prevent burning. Once it has completely melted into a golden-brown liquid, pour it carefully into your flan mold or baking dish. Quickly swirl the dish around to evenly coat the bottom with caramel.
Set aside to cool and harden.

2. Mix the Flan Mixture:

In your mixing bowl, crack the 4 eggs and whisk them until they are just mixed. You don’t want to overbeat them, as too much air will alter the texture of the flan.
Add in the sweetened condensed milk, evaporated milk, and vanilla extract. Gently mix everything together until well combined. It’s important to mix gently to avoid incorporating too much air into the mixture.

3. Combine and Bake:

Preheat your oven to 350°F (175°C).
Slowly pour your flan mixture over the caramel in the dish. The caramel should be hard by this point.
Now, place the flan dish into a larger baking pan. Carefully pour boiling water into the larger pan until it comes halfway up the sides of the flan mold. This “water bath” helps cook the flan evenly and keeps it moist.
Carefully place the pans into your preheated oven and bake for about 50-60 minutes. You’ll know it’s done when the edges are set but the center slightly jiggles when you move the dish.

4. Cool and Unmold:

After baking, remove the flan from the oven and the water bath, letting it cool to room temperature. Once cooled, cover the flan and refrigerate for at least 4 hours, though overnight is best. This step is crucial as it completes the cooking process and firms up the flan.
To serve, run a knife around the edges of the flan to loosen it from the mold. Place a large plate over the mold and quickly flip it over. Gently lift the mold, and the flan should slide out, covered in its delicious caramel sauce.

Tips for Success:

The smoother the better: Ensure your egg and milk mixture is smooth without air bubbles before baking to get that iconic smooth texture of the flan.
Patience is key with caramel: Keep an eye on your sugar as it melts into caramel – it can go from perfect to burnt very quickly.
Chill thoroughly: The chilling process is crucial for the flan to set properly. Don’t rush this step.

Conclusion:

Making an authentic Spanish Flan is a simple yet rewarding process that results in a dessert everyone will love. Its creamy texture and rich caramel sauce make it a perfect ending to any meal. Follow this guide, and you’ll be on your way to impressing your dinner guests with a little slice of Spain. So gather your ingredients, and let’s make some flan!