A creamy, eggy custard with a thin caramel topping.
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"La comida une a la gente en el amor."
Translation: "Food brings people together in love." - Miguel de Cervantes
Spanish flan is a dessert characterized by its silky custard base and caramelized sugar topping. The custard is made from a mixture of eggs, milk, and sugar, resulting in a velvety texture that contrasts beautifully with the rich caramel layer on top. The dessert is typically baked in a water bath and then inverted onto a serving plate, allowing the caramel to flow over the custard and create a luscious sauce.
The origins of flan can be traced back to ancient Roman times. The Romans were known to make a dish called "tyropatina," which was a mixture of milk, honey, and eggs, baked in metal molds. This dish evolved over centuries and eventually spread to different cultures, including Spain.
The influence of the Moors in Spain also played a role in shaping the development of flan. The Moors introduced sugar cane cultivation to the Iberian Peninsula, contributing to the use of sugar in Spanish cuisine.
By the Middle Ages, custard-style dishes had become popular in Spain and across Europe. The Spanish term "flan" is derived from the Old French word "flaon," which referred to a kind of custard tart. Over time, Spanish flan developed into its own distinct dessert, featuring the signature caramelization on top.
Spanish flan holds cultural significance as a classic dessert that's enjoyed across generations and social occasions. It's often served during family gatherings, celebrations, and holidays, highlighting the importance of sharing sweet moments with loved ones. In Spain, flan is a staple dessert that can be found on the menu of many traditional Spanish restaurants.
While the classic Spanish flan features a caramel topping, there are variations that incorporate different flavors or twists. For instance, "flan de queso" is a cream cheese flan, and "flan de café" is coffee-flavored flan. These variations add depth and diversity to the dessert's profile.
Spanish flan has gained international recognition and is a favorite dessert in many countries beyond Spain's borders. Its creamy texture and balanced sweetness make it appealing to a wide range of palates.
In essence, Spanish flan exemplifies the enduring appeal of simple yet satisfying desserts. Its history, cultural significance, and delightful flavors have secured its place as a beloved treat that continues to be cherished around the world.
Spanish Flan Recipe
Prep time 1 hour | Cook time 40-50 mins | Serves 4
Ingredients:
For the Caramel:
1 cup granulated sugar
1/4 cup water
For the Flan Custard:
4 large eggs
1 can (14 ounces) sweetened condensed milk
1 large cup (12 ounces) milk
1 teaspoon vanilla extract
Instructions:
Prepare the Caramel:
In a small saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves.
Allow the mixture to simmer without stirring. Swirl the pan occasionally to ensure even caramelization. Cook until the mixture turns a deep golden brown color, which usually takes about 10-15 minutes.
Immediately pour the caramel into the bottom of a flan mold or individual ramekins. Tilt the mold or ramekins to coat the bottom evenly. Be careful, as the caramel is extremely hot.
Make the Flan Custard:
Preheat the oven to 350°F (175°C).
In a mixing bowl, whisk the eggs until well beaten.
Add the sweetened condensed milk, milk, and vanilla extract to the beaten eggs. Whisk until the mixture is well combined and smooth.
Carefully pour the custard mixture over the caramel layer in the flan mold or ramekins.
Baking:
Place the flan mold or ramekins in a larger baking dish. Create a water bath by adding hot water to the larger dish until it comes halfway up the sides of the flan mold or ramekins.
Cover the entire setup with aluminum foil. This helps ensure even cooking and prevents the top of the custard from browning too quickly.
Bake in the preheated oven for about 45-50 minutes, or until the custard is set. It should still have a slight jiggle in the center.
Carefully remove the flan mold or ramekins from the water bath and let them cool to room temperature.
Chilling and Serving:
Once cooled, refrigerate the flan for at least 4 hours or overnight. This allows the flavors to meld and the custard to fully set.
To serve, run a knife along the edges of the flan to loosen it from the sides of the mold. Invert the mold onto a serving plate to release the flan. The caramel sauce will flow over the custard.
Enjoy your homemade Spanish Flan with its luxurious caramel layer and creamy custard—it's a true delight!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Western Europe, check out the links my recipes below.
Scandinavia & The British Isles
Danish Stegt Flaesk med Persellisovs | Roasted pork with a parsley béchamel.
Icelandic Kjotsupa | A humble lamb and root vegetable soup.
Irish Guinness Stew | A rich Guinness based stew with plenty of root veg.
Norwegian Farikal | A simple cabbage and mutton hot pot.
Scottish Cullen Skink | A creamy smoked haddock and potato soup.
Swedish Meatballs | A creamy take on traditional Kotbullar.
Welsh Tea Cake | A rich molasses and raisin heavy soda bread.
Western Europe
Austrian Wienerschnitzel | A fried veal cutlet for Vienna
Belgian Stoofvlees | A thick beer infused beef stew.
Dutch Poffertjes | Tiny, yeasty pancakes best served with butter and powdered sugar.
Dutch Pannenkoeken | Large savory pancakes with apples, ham and cheese
French Boeuf Bourguignon | A rich wine braised beef stew.
Liechteinsteiner Käsknöpfle | Cheesy drop noodles the Alpine way.
Luxembourger Kniddelen | Hearty drop dumplings with a rich cream sauce.
Maltese Stuffat Tal-Fenek | A rich wine based rabbit stew.
Portuguese Bacalhau a Bras | Fries and the omnipresent salt code with eggs.
Sammarinese Bustrengo | A semolina based fruit cake.
Spanish Flan | A creamy, eggy dessert.
Swiss Zurchner Geschnetzletes | Thin cut veal with a creamy, wine sauce.
Vatican Papal Cream Cake | A vanilla custard filled puff pastry dessert.
Italian Regional Dishes
Alessia’s Romagnole Tortelloni | Large ricotta and parmesan stuffed pasta
Bolognese Friggione | A caramelized onion and tomato side dish for any occasion.
Venetian Risi E Bisi | A creamy rice and pea dish