This classic Spanish Flan is the ultimate comfort dessert, featuring a luxuriously smooth custard base that melts in your mouth. Unlike traditional French flans, this version often incorporates a subtle citrus note from lemon zest, cutting through the richness of the eggs and milk. The key to success lies in the perfect balance of sweet caramel and creamy filling, achieved through careful heating and gentle baking or steaming. It&# 226;ÂÂs an elegant yet simple dish that requires patience but rewards you with a glossy, jiggly masterpiece. Ideal for family gatherings, holiday tables, or a special weekend treat, this dessert showcases the beauty of simple ingredients transformed into something extraordinary. Serve it chilled for the best texture and flavor experience.
Spanish Flan
Description
This classic Spanish Flan is the ultimate comfort dessert, featuring a luxuriously smooth custard base that melts in your mouth. Unlike traditional French flans, this version often incorporates a subtle citrus note from lemon zest, cutting through the richness of the eggs and milk. The key to success lies in the perfect balance of sweet caramel and creamy filling, achieved through careful heating and gentle baking or steaming. It&# 226;ÂÂs an elegant yet simple dish that requires patience but rewards you with a glossy, jiggly masterpiece. Ideal for family gatherings, holiday tables, or a special weekend treat, this dessert showcases the beauty of simple ingredients transformed into something extraordinary. Serve it chilled for the best texture and flavor experience.Ingredients
Directions
-
In a saucepan, combine milk, lemon zest, and cinnamon stick. Heat over medium heat until it begins to steam and is very hot but not boiling. Remove from heat and discard the zest and cinnamon stick.
-
Sprinkle gelatin over warm water in a small bowl and let stand for 5 minutes to soften.
-
In a medium bowl, beat eggs until smooth. Add the softened gelatin and beat until fully dissolved and incorporated.
-
Gradually pour the hot milk mixture into the egg and gelatin mixture, whisking constantly to prevent curdling. Stir in the 1 cup of sugar until dissolved.
-
In a separate small saucepan over low heat, place the 5 tablespoons of sugar for the caramel. Cook without stirring until it melts and turns a deep amber color.
-
Immediately pour the hot caramel into the bottom of a custard mold or ramekin, tilting to coat the bottom evenly.
-
Pour the flan mixture into the caramel-coated mold. Cover with foil.
-
Place the mold in a roasting pan and fill the pan with hot water until it reaches halfway up the side of the mold.
-
Bake in a preheated 350ðF (175ðC) oven for 45-50 minutes, or until the center is just set.
-
Remove from the oven and water bath. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
-
To serve, run a knife around the edge of the flan. Invert a serving plate over the mold and flip quickly.
-
Serve chilled with the caramel sauce drizzled over the top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 50.4kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.8g4%
- Cholesterol 2.4mg1%
- Sodium 48.0mg2%
- Total Carbohydrate 6.0g2%
- Dietary Fiber 0.0g0%
- Sugars 6.0g
- Protein 4.1g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to use a deep enough mold to prevent the caramel from running off the sides when pouring.
The water bath (bain-marie) is crucial for even cooking and preventing the eggs from curdling or cracking.
If the caramel hardens too much before pouring, you can gently reheat it for a few seconds.
For a smoother texture, strain the custard mixture through a fine-mesh sieve before pouring into the mold.
Store leftover flan in the refrigerator for up to 3 days.
