Best Spanish Flan Baked Custard Recipes

BASIC SPANISH FLAN

Steps:

• Preheat your oven to 325F.
• In a small saucepan, mix the sugar and water together until all the sugar is moistened.
• Heat the sugar over medium heat, without stirring, until it begins to turn a light amber color. (Once the sugar starts to change colors, watch it carefully, as it changes quickly!)
• Once the sugar reaches a dark golden color, remove the saucepan from the heat and immediately pour a little of the caramel into each ramekin (or 4 oz mason jars), tilting it to evenly coat the bottom of the cup. (This needs to be done quickly, as the caramelized sugar will start to solidify as it cools.)
• In a large liquid measuring cup, beat the eggs, egg yolk, sugar, and salt together until light and foamy.
• Pour the milk into the egg mixture, whisking until evenly blended.
• Pour this custard mixture into the caramel-coated ramekins.
• Set the ramekins, not touching, in a large baking dish.
• Create a water bath by pouring hot water into the baking dish, so that it comes about ¾ of the way up the sides of the ramekins.
• Place the baking dish in the oven and bake for 60 minutes. Test the custards to be sure they are set by sliding a thin knife into the center of one.
• Carefully remove the water bath from the oven, and let it cool slightly. Then, carefully remove the custards from the water bath and set them on a wire rack to cool completely.*
• Once the flan are completely cool (and you are ready to serve them), run a butter knife around the inside of each ramekin to loosen the edges of the custard. Invert the ramekin onto a small plate and carefully lift the ramekin off of the custard.
• Watch the caramel sauce run down the sides of the flan, and enjoy!

AUTHENTIC SPANISH FLAN RECIPE

Steps:

• Preheat the oven to 300°F (150°C).
• Start by preparing the ramekins (you could also use one larger mold if you prefer): put six of them (3/4 cup volume) on a 13-inch baking dish. Fill the dish with hot water (use a kettle or the hottest water from the tap). The warmth is important here, since it will keep the ramekin warm when the sugar syrup goes in and stop it from hardening.
• Cook 1 cup of the sugar over medium-low heat for about 10 minutes until it liquefies and turns a light golden brown color. You'll need to keep a watchful eye on the sugar here, to stop it from burning.
• Take it off the heat and quickly pour it into the ramekins. If it starts to harden midway through, put it back on the heat and stir until it's smooth again. Set aside while you make the rest of the flan.
• In a large mixing bowl, gently mix together the eggs with the remaining 1/2 cup of sugar until creamy.
• Add the milk and vanilla and stir until well-combined.
• Divide the flan mixture evenly among the six ramekins, pouring right on top of the caramel. Cover each ramekin with aluminum foil and tightly seal. Bake in the oven for 40 minutes to one hour, or until it wobbles and jiggles when you lightly shake the ramekin. If making small ramekins you will likely only need 40 minutes. If making a large mold you may need the full hour. Quickly check and jiggle when unsure.
• Take the ramekins out of the water-filled baking dish and set aside to cool to room temperature. Then place in the fridge covered with foil and chill for at least 6 hours (preferably overnight).
• To serve, take a butter knife and run it around the inside of the ramekin. Quickly (and gently!) flip the ramekin over the plate. The caramel should run out to coat it as a sauce. If any of the caramel has hardened and stuck to the ramekin, just leave it!

SPANISH FLAN ( BAKED CUSTARD)

Steps:

• First have a metal 13 X 9 pan or a little bigger right near you along with two thick oven mitts. Pan must be totaly dry. Next take the two cups sugar and pour into a heavy pot. Do not put anything else in the pot. Turn on the flame to medium high and begin to melt the sugar in the pot. You will need a wooden spoon. You cannot leave the pot unattended. With the wooden spoon start stirring the sugar round and round until it starts to melt completely. Lower the flame if you see the sugar start to turn brown too fast. You want the sugar to turn a dark golden brown. You have to watch closely that the sugar does not burn which can happen fast if you are not carefull. (Note: When I make the sugar caramel for flan I do not like any small children in the kitchen for safety sake and to not distract me.) As soon as the sugar is melted and is a dark golden brown pour into the metal pan. I always have two oven mits right close at hand. As soon as you pour the caramel into the pan put the pan on a cold back burner away from you or the edge of the stove. Put the oven mitts on and with both hands one on each side of the pan begin to coat the pan with the melted sugar by moving the pan to swirl the sugar all around the pan. You have to work fast because the sugar begins to cool fast. Do not try to do this with one hand. Be very carefull to not burn yourself. The pan will get very hot when the melted sugar gets poured into the pan. Once you have coated the pan completely. set it aside. The hard part is over.
• Preheat the oven to 350 degrees and Now the easy part. In a blender add the five eggs, and blend for about half a minute. Next add the the canned milks, and the salt. Blend again on a lower speed so you do not loose your mixture. Blend about a half minute. Add the vanilla and blend again once more for just a moment more. Put on a tea kettle of water to heat if you have one. Or, a pot of water to heat almost to boiling.
• Next pour the flan mixture into the caramel sugar coated pan. Cover very carfully with aluminum foil crimmping the edges all around. Now get a bigger pan like a large lasagna pan and set the pan of flan mixtue inside it. Open your oven and pull out the middle rack halfway. Set your lasagna pan on the the middle rack and pour your hot water inside the lasagna pan. Pour the hot water only half way up the flan pan. Close oven and bake for one hour. this process is call "Bain de Marie" When the hour is up carefully remove the flan from the oven. I leave the hot water pan in the oven until it cools. I also soak the pot where I melted the caramel with water overnight. It washes perfect the next day.
• I leave the flan cool completely and put into the refrigerator overnight. The next day I invert the pan onto a platter. The flan is cut into pieces and is always served cold. With a spoon you scoop up some of the melted caramel sauce and pour over the flan to serve. It is delicious and is a tradition for dessert at our home. This recipe looks hard but it is not. you just have to be carful when making the caramel. this is why I have taken care to explain step by step the preperation process. Enjoy.

SPANISH FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
• In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
• Bake in preheated oven 60 minutes. Let cool completely.
• To serve, carefully invert on serving plate with edges when completely cool.

BASIC SPANISH FLAN

Steps:

• Lay out 6 flan molds or 8 oz. shallow dishes out in a row, or you may use a single 9" round tart pan or pie plate.
• Now, place sugar in saucepan and place directly over medium heat on the stove top. Watch closely and constantly stir. The sugar will brown and turn to liquid. (Do not add water or other liquids.)Watch closely and do not allow the sugar to scorch. Remove from heat and distribute the caramelized sugar equally across the bottom of the flan molds. The sugar will almost immediately harden, but once it is baked with the custard, it will liquefy and remain liquid.
• In a mixing bowl combine evaporated milk, whole milk, eggs and vanilla and whisk together until the eggs are mixed well. While mixing you may add a few tablespoons of sugar or honey to sweeten to taste. Distribute the custard mixture in the flan molds.
• Pour about an inch of water into a large roasting pan. Set on an oven rack and then place the molds in the roasting pan. (Do not allow water level to go over the side of your flan molds.) Carefully push in the rack and close the oven door.
• Set oven to 350*F. Do not preheat. Bake for one hour. Test for doneness by inserting a knife. If it comes out clean, then the custard has fully cooked.
• When done, remove individual flans from roasting pan and place on a rack to cool.
• Flan can be served slightly warm or chilled in the refrigerator.
• To serve, run a knife around the top of the flan where it is connected to the mold. Flip over the mold onto the serving plate and then jiggle the flan loose so that it falls in one piece onto the plate. The caramelized sugar will form a sauce over the flan. There will be hard sugar remaining in the bottom of the molds, do not attempt to scrape this out to add to the sauce. Serve and enjoy!

MEXICAN FLAN (BAKED CARAMEL CUSTARD)

Steps:

• Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
• Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
• In a large mixing bowl, lightly beat the eggs.
• Stir in milk,1/2 cup sugar, vanilla and orange peel.
• Place caramel coated ring mold in another pan and place on an oven rack.
• Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
• Bake at 325Ffor close to l hour or until a knife comes out clean.
• Cool flan on a wire rack, Chill for at least 3 1/2 hours.
• To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
• Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
• Spoon the caramel that may remain in the mold on top of the flan.
• Pile sliced fruit in the center and serve.