Spanish Creamy Caramel Flan Recipe

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: regular milk + sugar

Coconut cream provides a similar richness with fewer calories.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lighter and dairy-free.

Preheat the oven to 350°F (175°C).

In a saucepan, combine sugar and water over medium heat.

Stir until the sugar dissolves, then increase heat and cook until it turns amber, about 5-7 minutes.

Quickly pour the caramel into a flan mold, swirling to coat the bottom evenly.

In a mixing bowl, whisk together eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until smooth.

Pour the egg mixture over the caramel in the mold.

Place the flan mold in a larger baking dish and fill the dish with hot water halfway up the sides of the mold.

Bake for 50-60 minutes until set but slightly jiggly in the center.

Remove from the oven and let cool at room temperature.

Refrigerate for at least 4 hours, preferably overnight.

To serve, run a knife around the edges of the flan and invert onto a serving plate.

Cooking Techniques

Spice Level:

Allergens