What is flan made of in Spain?

If there is one dessert that takes me back to my mum's kitchen it is a 'Spanish flan'. A super humble sweet made with just egg, milk and sugar , the origin of this recipe can be traced all the way back to the Roman Empire where it was then a savoury meal called 'tyropatina'.

What is traditional flan made of?

Sugar: A cup of white sugar is melted on the stove until it's liquified and golden. Eggs: You'll need three whole eggs. Sweetened condensed milk: Because all the most delicious recipes call for a can of sweetened condensed milk. Evaporated milk: A can of evaporated milk gives the flan a richer flavor than regular milk.

Where does Spanish flan originate from?

The flan's history is traced back to ancient Rome when egg surpluses were transformed into custards to produce both sweet and savory tastes. The Spaniards took it to America, where it became a delicacy. Due to the Mexican's heavy influence on the recipe evolved there and became today's sweet staple.

What is the difference between French and Spanish flan?

French Flan vs Spanish Flan The main difference is that the French version is baked inside a tart crust while the Spanish version is a pudding-like baked custard, usually baked in a water bath . The ingredients are pretty close, but the Spanish version usually does not have Cornstarch in it and is made with Milk only.

Authentic Spanish Flan Recipe - Spanish Sabores

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This authentic Spanish flan is one of the easiest and most delicious Spanish desserts. Homemade flan is well worth making, and I hope you'll try it!

If you love Spanish desserts, make sure to try my recipes for Spanish tarta de Santiago and this arroz con leche.

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Intro
Why This Recipe Works
Key Ingredients
Variations
How to Make
Recipe FAQs
Serve
Store
Expert Tips
More Spanish Dessert Recipes
Authentic Spanish Flan Recipe

Intro

I hated flan when I first moved to Spain--I never understood all the hype about this mushy goo. But then I realized I hadn't been eating theright flan.

It was in a restaurant in Madrid where I decided to give flan one more try. To my surprise, the flavor of vanilla and caramel was delicious, and the texture was so silky smooth,I thought it would melt on my tongue. Now I understand why flan is one of the most popular Spanish desserts!

To this day, it was the best flan I've ever tried, and ever since, I've been trying to recreate it at home. This recipe is as close to the real thing as I've ever got! It's super simple (just four ingredients), and effortlessly delicious. The technique isn't hard, but it does take concentration and good timing to work with the sugar syrup before it hardens too much. Trust me, the final result is worth the extra focus!

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Why This Recipe Works

This flan has the right texture. A good flan has the texture of a just-firm-enough custard. It should wiggle and jiggle on the spoon, and still be silky smooth when you bite into it.
The caramel is cooked to the right color. A perfect golden caramel color is what you're looking for; any lighter or darker, and the flavor won't be good.

Key Ingredients

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This flan only takes four ingredients, which means you can whip up this Spanish flan anytime you want to enjoy this authentic dessert.

Eggs: Use room temperature eggs for this flan.
Milk: Use whole milk here!
Vanilla: I use top quality pure vanilla extract.
Sugar: Granulated white sugar or caster sugar work equally well.

See recipe card for full information on ingredients and quantities.

Variations

Eggs: This recipe calls for four large eggs, but you can experiment using a mix of eggs and egg yolks if you want a denser flan. For every full egg you omit, substitute two yolks.
Milk: You can substitute part of the milk with heavy cream if you'd like.
Vanilla: Instead of extract, you can use vanilla bean paste. Either one is delicious. If you want to omit the vanilla entirely, a tablespoon of citrus zest is the perfect substitution.
Pumpkin Flan: Want an autumn twist to regular flan? Add pumpkin purée and warm spices to make this mouthwatering pumpkin flan.

How to Make

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

Gather the ingredients for this authentic Spanish flan.

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Start by making the caramel. Put the sugar into a saucepan and heat over medium-low, stirring frequently, until it turns into a golden brown syrup.
In the meantime, place your ramekins on a baking tray and surround them with hot water (bain-marie).

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3. Pour the caramel into the ramekins.

4. Start making the custard by cracking the eggs into a large mixing bowl.

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5. Add the sugar.

6. Beat until creamy.

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7. Pour in the milk.

8. Add the vanilla.

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9. Mix until well combined.

10. Pour into the ramekins.

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11. Cover with foil and put in the oven. Bake for about 40 minutes (until just set--the size of your mold will affect the time).

12. Remove them from the water and let them come to room temperature. Finally, put them in the fridge overnight (or for at least 6 hours).

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13. Finally, it's time to eat your flan! Remove the foil and run a butter knife around the edge of the mold.

14. Flip carefully onto a serving plate and enjoy!

Recipe FAQs

What's the difference between Mexican flan and Spanish flan?

Mexican flan typically uses both the egg whites and yolks, while Spanish flans only use the egg yolks.

What is the origin of Spanish flan?

Flan originated in the Roman empire, where they made extra eggs into a delicious custard. The dish eventually made its way to Spain, where the caramel sauce was added to make it the flan we know and love today.

What is the difference between crème brulée and flan?

The most important difference between crème brulée and flan is the caramel topping. In crème brulée, the topping is hard and crunchy, while in flan, it becomes soft and sauce-like. To try Spain's version of crème brulée, try my recipe for crema catalana.

Serve

For an extra hit of acidity and sweetness, serve with fresh, tart berries. A generous amount of raspberries is especially tasty with it as well. Also, try serving it with other Spanish favorites, like Spanish hot chocolate and these Spanish buñuelos.

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Store

Make Ahead: Flan must be made at least 6 hours in advance of its being served, as it needs to chill in the fridge. You can make it up to 2-3 days in advance, however.

Leftovers: Flan will keep for 2-3 days in the refrigerator. Make sure it's tightly covered to keep out odors.

Freezing: Yes, you can freeze flan! Scoop it into an airtight container or zip-top plastic bag, seal tightly, and freeze for up to 2-3 months. Defrost in the fridge before eating.

Expert Tips

Bring the eggs and milk to room temperature before starting. This will help the mixture come together more evenly.
Cook the caramel to the perfect golden brown color. Too light, and the flan will have no flavor; too dark, and it will taste burnt.
Don't skip the bain-marie (hot water bath). This step is crucial to having evenly cooked, beautifully soft custard.
Not sure if the custard is cooked through? Use an instant-read thermometer to check the temperature in the center; the flan is done when it reaches 175°F (79°C).

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