Flan de Huevo (Traditional Spanish Egg Custard)

A smooth baked egg custard with a glossy caramel sauce.

TIME BREAKDOWN
Prep: 4h 15m
Cook: 50 min
Total: 5 hours 5 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • For the caramel: 100g caster sugar
  • For the caramel: 3 tbsp water
  • 500ml whole milk
  • 4 large eggs
  • 100g caster sugar
  • 1 tsp vanilla extract

Method

  1. Preheat the oven to 160°C (140°C fan). Heat the 100g sugar and water for the caramel in a small saucepan over a medium heat, without stirring, until it turns deep amber. Immediately pour into 6 x 150ml ramekins and swirl to coat the bases.

  2. Warm the milk with the vanilla in a saucepan until steaming. Whisk the eggs and remaining sugar in a bowl, then slowly whisk in the milk. Strain through a sieve into a jug.

  3. Pour the custard into the ramekins and stand them in a deep roasting tin. Pour hot water into the tin to come halfway up the sides of the ramekins.

  4. Bake for 35 to 40 minutes until just set with a slight wobble. Cool, then chill for at least 4 hours.

  5. Run a knife around each flan and turn out onto a plate, letting the caramel run over.