This classic Spanish Flan is a timeless dessert known for its incredibly smooth, silky texture and rich caramel flavor. Made with simple ingredients like milk, eggs, sugar, and a touch of cinnamon, it offers a perfect balance of sweet and subtle spice. The custard is gently steamed or baked until just set, resulting in a tender bite that melts in your mouth. The caramel sauce, made by melting sugar until golden, adds a beautiful glossy finish and a delightful contrast in texture. Ideal for family gatherings, holidays, or as an elegant end to a dinner party, this flan requires patience but rewards you with a sophisticated treat. Its a comforting yet refined dessert that brings a taste of Spain to your home kitchen.
Spanish Flan
Description
This classic Spanish Flan is a timeless dessert known for its incredibly smooth, silky texture and rich caramel flavor. Made with simple ingredients like milk, eggs, sugar, and a touch of cinnamon, it offers a perfect balance of sweet and subtle spice. The custard is gently steamed or baked until just set, resulting in a tender bite that melts in your mouth. The caramel sauce, made by melting sugar until golden, adds a beautiful glossy finish and a delightful contrast in texture. Ideal for family gatherings, holidays, or as an elegant end to a dinner party, this flan requires patience but rewards you with a sophisticated treat. Its a comforting yet refined dessert that brings a taste of Spain to your home kitchen.Ingredients
Directions
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In a small saucepan, combine the 5 tablespoons of sugar for the caramel with a tablespoon of water. Heat over medium heat, swirling gently but not stirring, until the sugar melts and turns a deep amber color.
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Immediately pour the hot caramel into the custard mold, tilting to coat the bottom evenly. Set aside.
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In a medium saucepan, combine the milk, cinnamon stick, and lemon peel. Heat over medium heat until it begins to simmer (scald), but do not let it boil. Remove from heat and let steep for 10 minutes to infuse flavor.
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Remove the cinnamon stick and lemon peel from the milk.
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Sprinkle the unflavored gelatin over the 1/4 cup of warm water in a small bowl. Let it sit for 5 minutes to bloom.
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Stir the bloomed gelatin into the warm milk mixture until completely dissolved.
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In a separate bowl, beat the 5 eggs lightly. Gradually whisk in the 1 cup of sugar for the custard until smooth.
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Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
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Strain the custard mixture through a fine-mesh sieve into a jug to ensure a silky texture.
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Pour the custard into the caramel-lined mold.
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Place the mold in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the mold (bain-marie).
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Bake in a preheated oven at 350F (175C) for 40-45 minutes, or until the center is just set but still slightly jiggly.
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Remove the mold from the water bath and let it cool to room temperature.
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Refrigerate the flan for at least 4 hours, preferably overnight, until completely chilled and set.
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To unmold, run a thin knife around the edge of the mold. Place a serving plate on top, invert quickly, and gently lift the mold away.
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Serve chilled, allowing the caramel to drizzle over the top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 669.5kcal
- % Daily Value *
- Total Fat 15.7g25%
- Saturated Fat 5.2g26%
- Cholesterol 468.6mg157%
- Sodium 259.1mg11%
- Total Carbohydrate 89.9g30%
- Dietary Fiber 13.9g56%
- Sugars 68.5g
- Protein 58.4g117%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
