Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Simple and Creamy Spanish Flan Recipe
Simple and Creamy Spanish Flan baked in water bath creates results that are simple yet creamy and smooth, showcasing traditional Spanish dessert preparation that honors classic custard-making techniques. This authentic recipe demonstrates how proper water bath technique ensures ideal texture while the Spanish heritage guarantees traditional preparation methods. The simple yet creamy description accurately reflects both accessibility and superior quality.
This flan baked in a water bath is simple yet creamy and smooth. Flan is a traditional Spanish dessert that can be dressed up anyway, from chocolate to traditional. If you have never had flan or just couldn’t seem to get it right, I can assure you that your family and friends will want this recipe. Be daring and try other extracts like almond or orange.
Prep Time:
15 mins
Cook Time:
55 mins
Additional Time:
2 hrs
Total Time:
3 hrs 10 mins
Servings:
8
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Ingredients
1 cup boiling water, or as needed
¾ cup white sugar, divided
1 teaspoon water
6 large egg yolks
1 (14 ounce) can sweetened condensed milk
1 (13 ounce) can evaporated milk
1 teaspoon vanilla extract
Directions
Preheat the oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into the baking pan to reach about halfway up the sides of the pie dish to make a water bath.
Pour 1/2 cup sugar and 1 teaspoon water into a heavy saucepan over medium heat. Gently swirl mixture in the pan until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into the warmed pie dish; gently tilt the dish to coat the bottom with caramel.
Whisk egg yolks, condensed milk, evaporated milk, remaining 1/4 cup sugar, and vanilla in a bowl until creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in the pie dish. Cover the baking pan with aluminum foil.
Bake in the preheated oven until custard is set but jiggles slightly when nudged, 45 minutes to 1 hour. Remove foil and place flan with the water bath in the refrigerator until chilled, about 2 hours.
Remove the pie dish from the water bath; run a knife around the edges of flan. Invert flan onto a rimmed serving platter to release custard; let caramel sauce flow over flan.
Nutrition Facts (per serving)
| 332 | Calories |
| 11g | Fat |
| 51g | Carbs |
| 9g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 332 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 6g | 30% |
| Cholesterol 184mg | 61% |
| Sodium 117mg | 5% |
| Total Carbohydrate 51g | 18% |
| Total Sugars 50g | |
| Protein 9g | 18% |
| Vitamin C 2mg | 2% |
| Calcium 275mg | 21% |
| Iron 1mg | 3% |
| Potassium 335mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
