Flan de Huevo
A silky Spanish caramel custard, lighter than the Latin American versions.
Serves 6
Prep 15 min
Cook 50 min
Ingredients
- 3/4 cup sugar, for the caramel
- 3 tablespoons water
- 4 eggs
- 1/2 cup sugar
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1 pinch salt
Steps
Step 1. Heat the oven to 325°F. Cook the 3/4 cup of sugar and water to a deep amber and pour into 6 ramekins.
Step 2. Whisk the eggs, 1/2 cup of sugar, milk, vanilla, and salt gently. Strain.
Step 3. Fill the ramekins and set in a roasting pan with hot water halfway up the sides.
Step 4. Bake for 40 to 45 minutes until set with a gentle wobble (170°F). Cool and chill for 4 hours. Run a knife around the edge and flip onto plates.
Where this recipe comes from
Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.