Spanish Flan
685kcal20.4g protein17.6g fat112.7g carbs~$1.40/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy, egg
Restrictions
Containsdairy · eggIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| ½ cup |  granulated sugar for caramel |
| ½ cup | granulated sugar for custard |
| 2 cup |  whole milk |
| 4 unit |  large eggs |
| 1 tsp |  vanilla extract |
| ⅛ tsp | salt |
Steps
- Caramelize8 mindeep amber caramelMelt the caramel sugar over medium heat until amber, swirling rather than stirring once it liquefies. Pour immediately into the mold and tilt to coat the base before it hardens.
- Mix4 minsmooth custard with minimal foamStir milk, eggs, custard sugar, vanilla and salt until homogeneous, then strain. Do not whip in air: bubbles expand during baking and leave a coarse, hole-riddled custard.
- Bake50 minedges set and center still trembles slightlyPour custard over the hardened caramel, place the mold in a roasting pan and add hot water halfway up the sides. Bake at moderate heat until just set; keep the water bath below a violent boil.
- Chill240 minfully cold and firmCool, refrigerate at least four hours, then loosen the edge and invert. Chilling is part of the setting process; unmolding warm custard makes it slump and leaves caramel behind.