the classic recipe
Spanish flan (egg custard)
Spanish egg flan is an everyday dessert for life — a gleaming yellow disc of milk, eggs and sugar set in a bain-marie, crowned by a dark golden layer of liquid caramel that spills down the sides when unmolded. No condensed milk shortcuts, no cream, no one else. Four ingredients, classic technique, patience to chill. The perfect close to a weekday lunch on a slow Sunday afternoon.
yields 4 servings·426 kcal per serving·cuisine Spanish
The traditional recipe
Instructions
Make the caramel: place 100 g sugar and 2 tablespoons water in a small pan over medium heat. Do NOT stir with a spoon — only swirl the pan. When it turns deep amber, remove from heat. A few drops of lemon juice prevent crystallization.
Quickly pour the liquid caramel into the bottoms of individual flan molds (flaneras). Set aside.
Heat 500 ml whole milk over low heat with lemon zest and a cinnamon stick (if using) until just below a boil. Remove from heat and infuse for 15 minutes. Discard aromatics.
Beat 4 large eggs with 100 g sugar in a bowl using a whisk until the sugar dissolves. Avoid over-beating to minimize air bubbles.
Stream the warm milk into the beaten eggs while stirring constantly. Pass through a fine-mesh sieve to remove any foam or lumps.
Preheat oven to 160 °C (320 °F). Pour the custard into the prepared molds over the caramel. Place molds in a deep baking dish and fill with hot water to halfway up the sides of the molds (bain-marie).
Cover loosely with aluminum foil. Bake 45 to 55 minutes, until edges are set and center still has a slight wobble when gently shaken.
Remove molds from the water bath and cool at room temperature for 1 hour. Refrigerate for at least 4 hours (overnight is best).
To unmold: run a thin knife around the edge of each mold, place an inverted plate on top, and flip in one swift motion. The liquid caramel will cascade down the sides naturally. Serve chilled.