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This is my favorite recipe, it’s rich, creamy, and decadent. Furthermore, the Best Spanish Caramel Flan (FLAN DE QUESO CREMA) – Flan is a creamy custard and topped with caramel sauce; traditional Spanish influenced.” Although, there are two desserts that are my favorite version, which is a heavier version of the Spanish dessert made with condensed milk and more egg yolks. And is so good. Moreover, the key is to bake the flan in a water bath, which regulates the temperature and evenly distributes gentle heat around the flan, ensuring that the eggs don’t curdle.

Best Spanish Caramel Flan Recipe

If you like cheesecake you will love this. With one bite, the combination of flavors makes your tastebuds dance; and you are in heaven. Not to mention, I get requests for it all the time, so here it is. Every time I make Leche Flan, I can adjust sugar, it always takes me back to my childhood. As a matter of fact, it was the only thing I looked forward to all of the celebrations. Spanish Flan is relatively easy to make.

To be honest, that golden syrup is caramelized sugar. And, there is pure sugar syrup on top. Furthermore, just one portion of this Best Spanish Caramel Flan has just 306 calories and (just the fat from the milk). Moreover, every bite I take, I try to convince myself that it is not bad for my womanly figure… ok.

This a real treat for Mom and me, since our teeth are sensitive; we don’t like to eat the custard cold. However, it is slightly sweet to us, so we only use half of the sugar packet. We like to eat it slightly warm. 

Where to Buy Restaurant Quality Flan

Though time-consuming, it’s very well worth it. I mean, who doesn’t love caramel? Or custard even? When I have time, I make it myself, if not I would go to Costco and buy the Marie Morin Creme brulee. In addition, it comes in 8 ramekins of creme brulee and 8 packets of sugar. Moreover, this is a delicious dessert that tastes home-made and perfect for a quick & easy gourmet dessert to serve your dinner guests.

All you need to do is follow the instructions; open the sugar packet and spread evenly over the custard (one packet of sugar per ramekin), pop it in the oven or microwave, heat it up until the sugar melt and turn golden, and wah-la! It’s ready to serve.

Leche Flan or Flan (Custard).

The flan or caramel custard is a custard dessert with a layer of clear caramel sauce, compared to the crème brûlée; which is custard with a hard caramel layer on top. Has a consistency is like pudding, or jelly or custard.  Yes, I prefer custard. It is firm that it holds its stand, but after you put it into your mouth, it literally melts between your tongue and the room of your mouth.

Origin

It gets its name from the French word flaon, which comes from the Old German flado, a “flat cake.” (Because of the shape.) Spaniards brought flan to the Philippines during Spanish conquest and occupation. Since then it’s become a truly beloved dish among Filipinos in all regions of the country

In the Philippines, Flan is known as flan (the local term for the originally Spanish flan, literally “milk flan“), which is a heavier version of the Spanish dish, made with condensed milk and more egg yolks.  And, the Flan is usually steamed over an open flame, or in an oval-shaped tin mold known as llanera (also spelled lyanera), although rarely it can also be baked.  Furthermore, the Flan is a staple dessert in celebratory feasts. Moreover, the milk may be flavored with vanilla, cinnamon, or lemon peel.

The basic flan recipe has 5 ingredients; sugar, eggs, sweetened condensed milk, and evaporated milk.

Sweetened Condensed Milk: For that coveted sweetness and creamy consistency, it’s imperative to opt for sweetened condensed milk.

Evaporated Milk: Resembling condensed milk but devoid of any additional sugar, evaporated milk cannot be substituted with regular whole milk.

Vanilla Extract: When crafting this recipe, make sure to opt for pure vanilla extract to achieve the most delectable custard flavor.

Salt: A small pinch of salt is essential to harmonize the sweetness.

To: To Make the Best Spanish Caramel Flan

First: Before you start cooking the sugar syrup, prepare ramekins. Place six 1-cup-sized ramekins in a deep 13″ x 9′ x 2″ baking dish. And, fill it up with warm water from the tap until the ramekins stand about 1/4 – 1/2 in water. However, it is very important that the ramekins are warm when you fill in the sugar syrup.

Then, cook the sugar syrup.

Second: Working swiftly, pour liquid caramel in a 9-inch flat mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Using ramekins; spoon into the warmed ramekins quickly. About 1-2 tbsp) It is important to do this transfer quickly, as the change in temperature causes the caramel to solidify rapidly. Set aside.

This is the Key to Making -Free, Velvety-Smooth Leche Flan

Third: Place the mixture through a fine-mesh strainer into a large liquid measuring cup or bowl with a pour spout, this will ensure that the flan will be perfectly smooth. Not to mention, this recipe will work well in a large mold and will bake in the same amount of time.

Best Spanish Caramel Flan (Custard)

Ingredients

• 8 ounces cream cheese
• 6 large eggs
• 14 ounces sweetened condensed milk (1 can)
• 12 ounces evaporated milk (1 can)
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

For the caramelized sugar coating:

• 3/4 cup sugar
• 1/4 cup warm water, plus 1 tbsp

Garnish:

• Fresh Whipped Cream
• Fresh Strawberries

Instructions

1. Preheat oven 350 degrees F. 
2. Prepare the caramelized sugar; add the sugar and water to a saucepan and cook sugar, over medium-low heat until completely liquefied and golden brown in color. Furthermore, this is the most time-consuming part of making this Spanish Flan. About 10-15 minutes. Stir constantly, the sugar burns very quickly. (If you miss this point, the sugar will quickly turn too dark and taste bitter and you will need to discard it and begin again.)
3. Make the Flan; Add together, sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla; whisk together until incorporated, or with blender or hand mixer and blend until smooth.
4. DO THIS FIRST: Pass the flan mixture through a sieve.
5. Second: Pour flan mixture over caramelized baking pan or ramekins. Be careful not to get water into the custard. Place the baking pan or ramekins into a 13″ x 9″x 2″ baking pan.
6. Third, create a water bath pour hot water in the 13″ x 9″ 2″ baking pan until it comes halfway up the side around the pan or ramekins. Carefully transfer to the middle oven rack.
7. Bake 350 degrees F. About 1 hour, in a water bath, until the center of the Flan is gently set. It will only take about 45 minutes for the ramekins. To check for doneness, insert a small knife into the center of the flan. If the flan is set, the knife will come out clean. Remove flan from the water bath and transfer to a rack and cool. Cover and chill until cold, about 4 hours or overnight.

Ready to serve…

First; run a small knife around the edge of the flan to loosen it from the sides of the baking dish. And, shake very gently to release the flan. Then, place a flat serving plate on top of the baking dish or ramekins and quickly and (invert) carefully flip the flan over. However, be very careful when you lift off the baking dish, allow the caramel syrup to run over the flan. Last but not least, cut into pie-shaped wedges, top with a little fresh whipped cream, serve and enjoy the Best Spanish Caramel Flan!

NOTES:

• You’ll need a flan mold (or standard baking tube pan) and a pot for the – that’s big enough to comfortably accommodate the mold.
• Other alternative flavorings: Amaretto, Kaluha, Brandy Bourbon, or any extracts (fruit, juice, zests, peels).
• The Flan can be made 2 days ahead.
• Instapot/Crockpot Method; make sure that the mold you are using, comfortably fits inside. Adjust the cooking method and time that is appropriate for this type of recipe.
• Cooking methods: there will be a time and temperature difference depending on the wattage and cooking time; for all types of kitchen appliances, oven, convection oven, Instapot, or Crockpot. What is more, this recipe needs a water bath and gentle cooking, so the eggs do not curdle.
• On the other hand, if you prefer a crunchy topping. Preheat oven on broil. Position the rack at the top level. Then, sprinkle raw sugar on top of the back in the oven and broil for 10 minutes.
• You won’t be using the 6 egg whites in this recipe, but you can freeze them for later use in omelets or meringue, in a Ziploc bag.

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