Classic egg flan is a staple of Spanish pastry, celebrated for its silky texture and unmistakable flavor. Though simple to prepare, it demands patience to achieve a perfect unmolding and a golden, crisp caramel layer.
Ingredients
How many are you cooking for?
Original recipe for 6 servings
- 6 large fresh eggs
- 500 ml whole fresh milk
- 150 g white sugar
- 1 tsp natural vanilla extract
- 100 g sugar for caramel
- 1 pinch fine salt
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 5 min
Prepare caramel by melting 100 g sugar in a pan over medium-high heat without stirring, only swirling. When it turns amber-gold, immediately pour into mold bottoms and tilt to coat evenly.
- Step 2 Prep 2 min
In a large bowl, whisk eggs with vanilla and salt until homogeneous, avoiding foam to preserve creaminess. Do not overbeat.
- Step 3 Mix 3 min
Warm milk until barely touchable (not boiling) and add to eggs in three batches, stirring gently with whisk or wooden spoon.
- Step 4 Prep 2 min
Strain the mixture through a fine sieve directly into the caramel-coated molds. This removes egg fibers and guarantees a perfect silk texture.
- Step 5 Prep 1 min
Tightly cover each mold with foil and place in a roasting pan. Fill the pan with boiling water until it reaches 1 cm up the molds.
- Step 6 Oven 50 min 160 °C
Bake at 160 °C for 50 minutes. The flan is done when edges are set but the center still jiggles slightly when the pan moves.
- Step 7 Cool 240 min
Remove molds from the water bath and cool completely to room temperature before refrigerating covered for at least 4 hours to set firmly.
- Step 8 Serve 1 min
To unmold, run a thin knife around edges, place a plate on top, and flip quickly with a firm motion. Let caramel drizzle over the flan.