Name: Easy Spanish Caramel Flan Dessert Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 5 h 30 min
Cuisine: Spanish
Ingredients: 1 cup granulated sugar; 4 large eggs; 1 (14-ounce) can sweetened condensed milk; 1 1/4 cup whole milk; 1 tablespoon vanilla extract

Jump to Recipe

Few desserts transport me like a silky, golden flan — especially this Easy Spanish Caramel Flan Dessert. Imagine dipping your spoon into cool, creamy custard as the luscious amber caramel pools around every bite: it’s a celebration of both simplicity and sheer delight. Whether you’re channeling cozy nights in Madrid, or just indulging your sweet tooth at home, this recipe never fails to charm. If you’re new to flan, don’t worry — following the steps below will demystify the process and show you just how effortless this classic can be.

Easy Spanish Caramel Flan Dessert Recipe - Recipe Image

Ingredients You’ll Need

What’s truly magical about the Easy Spanish Caramel Flan Dessert is that it relies on just a few humble staples. Each ingredient matters and works together to produce a custard that’s luxuriously creamy, gently sweet, and kissed with vanilla. Here’s what you’ll need and why you shouldn’t skip a thing:

Granulated sugar: The start of our show-stopping caramel layer — watch it transform into liquid gold.
Large eggs: These are essential for structure, setting the flan into that tender, sliceable custard.
Sweetened condensed milk: Adds sweetness and a velvet-smooth texture, making the flan incredibly rich.
Whole milk: Balances out the condensed milk’s density for a lighter, creamier consistency.
Vanilla extract: Elevates the entire dessert, lending a warm aroma and remarkable depth of flavor.

How to Make Easy Spanish Caramel Flan Dessert

Step 1: Get Ready to Bake

Start by ensuring you have a 7-inch round pan or a classic flanera (flan mold) ready to go, and preheat your oven to 350 degrees Fahrenheit. Because flan needs time to chill and set, plan to make it at least a day ahead or in the morning for evening enjoyment. You’ll also need a larger pan for the water bath — a roasting pan or deep baking dish works beautifully.

Step 2: Make the Caramel

Combine the sugar and 1/4 cup water in a small, heavy-bottomed saucepan. Stir them together until the sugar is evenly moistened. Bring the mixture to a boil over medium heat, but resist the urge to stir after it starts bubbling — just gently swirl the pan as the color deepens. When the caramel turns a rich, honey-golden brown, immediately remove it from the heat to prevent burning. Carefully pour the hot caramel into your prepared pan, tilting quickly to coat the bottom before it hardens. Let it sit and cool while you assemble the custard.

Step 3: Prepare the Custard Mixture

In a large mixing bowl, gently combine the eggs, sweetened condensed milk, whole milk, and vanilla extract. Whisk until smooth but don’t overdo it — you want a silky custard free of too many air bubbles. The combo of sweetened condensed milk and whole milk is what gives the Easy Spanish Caramel Flan Dessert its signature creamy bite.

Step 4: Pour and Set Up the Water Bath

Pour your custard mixture right on top of the cooled caramel in the pan. Cover the pan tightly with foil (or the flanera lid if you have one). Set the filled pan into a larger roasting pan, and carefully pour in warm water until it comes about halfway up the side of the flan pan. This gentle water bath – or bain-marie – is the secret to cooking the custard evenly and preventing cracks.

Step 5: Bake the Flan

Transfer the whole setup to your oven and bake for 1 hour and 15 minutes. The flan should emerge slightly jiggly in the center, which is exactly what you want. Carefully remove the inner pan, take off the foil or lid, and allow the flan to cool at room temperature. Once it’s cooled, transfer it to the fridge to chill for at least 4 hours — overnight is even better, as the flavors meld and the custard sets perfectly.

Step 6: Unmold and Serve

To unmold, slide a thin paring knife around the edge to loosen the flan. Place a serving platter upside-down over the pan, then invert both so the flan gently plops out, releasing a cascade of caramel over the custard. If you hear an appreciative gasp from your audience, you’re doing it right!

How to Serve Easy Spanish Caramel Flan Dessert

Garnishes

A classic Easy Spanish Caramel Flan Dessert shines with its amber caramel, but you can double down on elegance with a dollop of whipped cream, a sprinkle of orange zest, or a scattering of berries for a color pop. A single mint leaf adds restaurant-worthy flair.

Side Dishes

This delightful dessert pairs beautifully after a lighter Spanish meal, like a bright salad or seafood paella. For a touch of decadence, serve with strong espresso or Spanish hot chocolate: the creamy custard tames the bitterness and makes for true magic.

Creative Ways to Present

If you want to change things up, try making individual flans in ramekins for an elegant dinner party presentation. Or, add a light dusting of sea salt over the caramel just before serving to balance the sweetness. For extra wow factor, serve on small glass plates to showcase the caramel’s gorgeous color.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Spanish Caramel Flan Dessert keeps beautifully in the refrigerator for up to 4 days. Cover the pan tightly with plastic wrap or transfer slices to an airtight container to keep that signature creamy texture fresh and luscious.

Freezing

Flan can be frozen, though it’s best enjoyed fresh for its silky-smooth consistency. If you need to store leftovers longer, wrap slices individually and freeze up to one month. Thaw overnight in the fridge; keep in mind the texture may be just a bit firmer after freezing.

Reheating

Good news: flan is meant to be served cold or at room temperature, so you don’t need to reheat it at all. Simply let it sit out on the counter for 15–20 minutes to take the chill off before serving, and you’re ready to enjoy each creamy bite.

FAQs

Why did my caramel harden before coating the pan?

Caramel can set very quickly once off the heat. If it hardens before you’ve finished swirling, simply warm the pan gently over low heat to re-melt the caramel and finish coating the bottom.

Can I use low-fat milk instead of whole milk?

Whole milk gives the Easy Spanish Caramel Flan Dessert its signature richness, but you can use low-fat milk if needed. Just remember: the flan will be lighter and less creamy, so the texture might differ slightly.

What’s the best way to avoid bubbles in my flan?

Don’t whisk the custard too vigorously — aim for a gentle, thorough mix. Straining the mixture through a fine-mesh sieve before pouring into the pan is also a great trick for an ultra-smooth finish.

Can I make this dessert ahead of time?

Absolutely! In fact, Easy Spanish Caramel Flan Dessert tastes best after chilling overnight, making it an ideal make-ahead treat for parties or family dinners.

How do I know when the flan is done baking?

The center should still have a slight wobble but not appear liquid. A knife inserted in the center should come out mostly clean but a little custard clinging to it is perfectly fine — it will finish setting as it cools.

Final Thoughts

If you’re looking to impress with minimal fuss, the Easy Spanish Caramel Flan Dessert is a must-try. Its creamy texture and mesmerizing caramel make every occasion feel a bit more special. Gather your ingredients, take your time, and let this classic Spanish delight win your heart — I promise, you’ll make it again and again!

Easy Spanish Caramel Flan Dessert Recipe

★★★★★

5.1 from 13 reviews

Author: lilan
Total Time: 5 hours 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Easy Spanish Caramel Flan Dessert recipe is a creamy and decadent sweet treat that is sure to impress your guests. With a silky smooth custard topped with a rich caramel sauce, this classic Spanish dessert is a perfect way to end any meal.

Ingredients

Scale

Caramel:

1 cup granulated sugar

Custard:

4 large eggs
1 (14-ounce) can sweetened condensed milk
1 1/4 cup whole milk
1 tablespoon vanilla extract

Instructions

Make the Caramel: In a saucepan, melt sugar until golden brown. Pour into pan and swirl to coat bottom.
Make the Custard: Mix eggs, condensed milk, whole milk, and vanilla. Pour over caramel.
Create a Bain Marie: Set pan in a water bath and bake.
Bake: Bake for 1 hour and 15 minutes.
Cool: Let cool and refrigerate for at least 4 hours.
Unmold: Run a knife around edges, invert onto a plate, and remove pan.