Flan de Huevo

Name: Flan de Huevo
Total time: 315 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 1 cup granulated sugar (divided: 1/2 cup for caramel, 1/2 cup for custard); 4 large eggs; 2 cups whole milk; 1 tsp pure vanilla extract; Pinch of salt

A silky baked egg custard crowned with a glossy layer of amber caramel, Spain's most beloved dessert.

315 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy

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Instructions

6 steps

1
Preheat the oven to 350°F and place 1/2 cup sugar in a dry saucepan over medium heat, swirling (not stirring) until it melts into a deep amber caramel, about 6 to 8 minutes.

2
Immediately pour the caramel into a 9-inch round flan mold or 6 ramekins, tilting quickly to coat the bottoms before it hardens.
3
In a bowl, whisk the eggs, remaining 1/2 cup sugar, vanilla, and salt until smooth, then gradually whisk in the milk until fully blended and strain through a fine sieve to remove any foam.
4
Pour the custard over the set caramel, then place the mold in a deep baking pan and add hot water to come halfway up the sides, creating a water bath.
5
Bake for 45 to 55 minutes until the custard is just set but still slightly jiggly in the center, then remove and cool to room temperature.
6
Chill for at least 4 hours, then run a knife around the edge and invert onto a plate so the caramel cascades over the top.

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