Classic Spanish Flan

Classic Spanish Flan - Creamy, yummy flan is a great make-ahead dessert. |

Recipe adapted from José Andrés.


  • 1/4 cup plus 1/3 cup sugar
  • 2 large eggs
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 1 1/2 teaspoons vanilla extract


  1. Pre-heat the oven to 325 degrees.
  2. To make the caramel, put 1/4 cup of the sugar in a small, heavy-bottomed saucepan and add 2 tablespoons of water.
  3. Cook over medium-low heat until the sugar dissolves. Increase the heat and boil the syrup, stirring and swirling the pan, and you’ll see the caramel turning a light brown color. Continue to cook for 5 minutes until it becomes a dark amber color. Keep an eye on the caramel as it cooks; you don’t want it to burn.
  4. Quickly pour the caramel into six ramekins, coating the bottoms evenly. Set aside to let cool and harden.
  5. In a medium bowl, whisk together the remaining 1/3 cup of sugar and the eggs.
  6. Pour in the cream, half and half and vanilla and gently mix together well.
  7. Strain mixture through a sieve into bowl with a lip, or a pitcher.
  8. Set the caramel coated ramekins in a roasting pan and pour the custard into the cups. Carefully fill the pan with hot water up to a level in the middle of the ramekins.
  9. Cover the pan with foil and carefully place the pan in the pre-heated oven and bake for 25 minutes.
  10. Rotate pan and cook for another 20-25 minutes, until the custard is set.
  11. Remove the pan from the oven and let custard cool in the pan for about 30 minutes.
  12. Transfer ramekins to a plate to cool completely, then cover with plastic wrap and refrigerate overnight.
  13. To serve, gently run a thin knife around the inside of the ramekin to loosen the flan. Cover with a plate and invert the ramekin onto the plate and allow the custard to come loose onto the plate. The caramel will pool around the flan.