MY SPANISH GRANDMOTHER'S FLAN RECIPE
 
Prep time
Cook time
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My Spanish grandmother was the BEST cook. Everything she made was divine, including this Spanish Flan recipe. This is the way Flan should be made! It can be made 2 days ahead.
Author:
Recipe type: Dessert
Cuisine: Spanish
Serves: 6
Ingredients
  • Caramel Sauce
  • 1 Cup Granulated Sugar
  • Custard
  • 3 C. Half & Half
  • 2 t. Vanilla Extract
  • ¼ t. Salt
  • 2 Whole Eggs
  • 6 Egg Yolks
  • ¾ C. Granulated Sugar
Instructions
  1. Position a rack in center of your oven and preheat to 325°F.
  2. To Make the Caramel
  3. Add 1 cup granulated sugar to a heavy, medium sized skillet.
  4. Swirl the pan over low heat until the sugar dissolves.
  5. Continue cooking, swirling, until syrup turns deep amber and all lumps and grains of sugar dissolve.
  6. Quickly pour caramel into a 1½ quart Pyrex or oven proof round casserole dish or six, 6 oz. Pyrex custard cups.
  7. Using oven mitts, immediately tilt the dish/cups so that the caramel evenly coats the bottom and up the sides.
  8. Set your dish or custard cups into a 13"x 9"x 2" baking pan and set aside.
  9. To Make the Custard
  10. Whisk whole eggs and yolks in a medium bowl, preferably one with a pour spout.
  11. Add the ¾ C. sugar and whisk until the mixture is pale yellow and thick.
  12. Set egg mixture aside.
  13. Add half & half to a heavy medium saucepan.
  14. Stir in salt, reserving vanilla extract for later.
  15. Bring to simmer over medium heat.
  16. Take care not to let half & half come to a full boil to prevent it from spilling over.
  17. Remove from heat and stir in vanilla extract.
  18. Temper the egg mixture by gradually whisking in the hot half & half mixture.
  19. Don't add the hot milk too quickly or the eggs will cook!
  20. Pass the mixture through a fine-mesh strainer into a large liquid measuring cup or bowl with a pour spout.
  21. This will ensure that the flan will be perfectly smooth.
  22. Create a water bath around the dish/dishes of Flan by pouring hot (not boiling) water into the 13"x 9"x 2" baking pan until it comes halfway up the side of the Flan dish.
  23. Be careful not to get water into the custard.
  24. Carefully transfer to middle oven rack.
  25. Bake until center of Flan is gently set, about 1 hour & 10 minutes.
  26. It will only take about 45 minutes for custard cups.
  27. Insert a small, sharp knife into the center of the flan. If set, knife will come out clean.
  28. Transfer Flan to a rack and cool. Cover and chill until cold, about 4 hours or overnight.
  29. When ready to serve run a small, sharp knife around the edge of the flan to loosen it from the sides of the baking dish.
  30. Shake very gently to release the flan.
  31. Place a flat serving plate on top of the baking dish or custard cups and quickly and carefully flip the flan over.
  32. Carefully lift off the baking dish, allowing the caramel syrup to run over the flan.
  33. Cut into pie shaped wedges, top with a little fresh whipped cream, serve and enjoy!
Notes
You won't be using the 6 egg whites in this recipe. I like to freeze the egg whites in a ziplock bag for future use in things like meringues or omelets.
Recipe by After Orange County at http://afterorangecounty.com/2018/01/24/my-spanish-grandmothers-flan-recipe/