Flan de Huevo (Spanish Caramel Custard)
Local name: Flan de huevo
In short: A smooth, wobbly egg custard baked over dark caramel, chilled and turned out so the sauce runs down the sides, the everyday dessert of Spanish menus. It takes about 1 h 10 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 45 min
- Resting
- 4 h
- Total
- 1 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 246 kcal
Flan de huevo is the everyday Spanish dessert: a wobbly egg custard baked over dark caramel, chilled and turned out so the sauce runs down the sides. It appears on nearly every menú del día, the fixed-price lunch, and in family kitchens, where it is made in one large mold or in small ramekins. Cook it slowly in a water bath for a dense, smooth texture with no bubbles.
Instructions
- Heat the oven to 160°C (325°F) and boil a kettle. Have six 150 ml (5 oz) ramekins ready inside a deep roasting pan.
- Make the caramel: heat the 150 g sugar and water in a small pan over medium heat, swirling but not stirring, for 6 to 8 minutes until deep amber. Pour at once into the ramekins and tilt to coat the bottoms.
- Heat the milk with the lemon peel until steaming, then remove the peel. Whisk the eggs, 100 g sugar and vanilla in a bowl, gently, without making foam.
- Slowly pour the warm milk into the eggs, stirring. Strain the custard through a fine sieve and skim off any foam.
- Pour the custard into the ramekins. Pour hot water into the pan to come halfway up the ramekins.
- Bake for 35 to 40 minutes, until set at the edges with a slight wobble in the center. Lift out, cool, then chill for at least 4 hours.
- To serve, run a thin knife around each flan, set a plate on top, flip over and give a firm shake. Let the caramel flow down.
Tips
- Strain the custard and skim the foam. This gives a smooth flan with a clean, glossy top and no pinholes.
- Stop baking while the center still jiggles. It will finish setting as it cools, and overbaked flan turns rubbery and full of holes.
Questions and answers
How do I get flan out of the mold?
Chill it overnight, run a thin knife around the edge and set a plate on top. Flip both over and give a firm shake. Warm the base of the mold in hot water for 20 seconds if it sticks.
Why does my flan have holes?
The oven was too hot, the custard was whisked too hard or the flan was overbaked. Use a water bath, a low temperature and gentle stirring.
Can I make flan with condensed milk?
Yes, many Spanish households use condensed milk for a sweeter, denser flan. This version uses fresh milk and sugar for a lighter, more traditional custard.
How long does it take to make Flan de Huevo (Spanish Caramel Custard)?
About 1 h 10 min in total: 25 min of preparation and 45 min of cooking.
How many calories are in Flan de Huevo (Spanish Caramel Custard)?
About 246 kcal per serving, with 7 g of protein, 41 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 246 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 41 g |
| Fat | 6 g |
| Fiber | 0 g |
| Sugar | 40 g |
| Sodium | 80 mg |
Estimated values, calculated from the ingredients.
