I love preparing my Goya Flan Recipe because it delivers a perfect balance of flavors. A rich custard with eggs, sweetened condensed milk and evaporated milk pairs beautifully with a caramel sauce made from granulated sugar, water, vanilla extract and a pinch of salt. This Spanish Flan is utterly irresistible.

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I love to share my Easy Spanish Flan recipe because it’s one of those classics that never fail to impress. I first discovered its rich, creamy texture when I tried exploring different flan recipes from Spain and Puerto Rico.

This caramel flan is all about balance. I carefully heat 1 cup of granulated sugar with 1/3 cup water to get that perfect caramel sauce that shines over a smooth custard made from 4 large eggs, a can of sweetened condensed milk and a can of evaporated milk.

The addition of 1 tablespoon of vanilla extract along with a pinch of salt adds a lovely depth to the flavor. I’ve experimented with recipes like the Goya flan recipe and even tried hints of cinnamon here and there.

Even though it sounds fancy, this dessert is surprising simple and a great way to show off a flan sauce that complements every bite. Enjoy the process and get ready for a sweet treat.

Why I Like this Recipe

I like this recipe for a bunch of reasons:
1. I love how the creamy mix of sweetened condensed milk and evaporated milk gives the flan such a smooth, rich custard feel. It’s like every spoonful melts in your mouth.
2. The golden caramel on the bottom is amazing too. Watching the sugar turn deep golden and then pouring it over to coat the pan makes me feel like i’m doing something really cool and special.
3. I appreciate that the recipe gives all the little tips like not overheating the caramel and checking the custard with a knife. It makes the process feel less overwhelming and more doable even if i’m not a pro!
4. And finally, the whole process of chilling it so it sets perfectly makes it a treat that’s both creamy and refreshing. Its one of those desserts that feels both comforting and impressive at the same time.

Ingredients

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Granulated sugar supplies carbohydrates for caramel while making the flan sweet but high in sugar.
Eggs offer protein and create a rich custard texture while binding all other ingredients.
Sweetened condensed milk gives extra creaminess and intense sweetness with added sugars.
Evaporated milk adds cream without extra sugar and creates a smooth custard base.
Vanilla extract layers aromatic flavor that enhances sweetness and overall depth in the flan.
Water helps combine ingredients and melt sugar slowly so caramel dont burn.
A pinch of salt heightens flavors without interfering with the rich sweetness of the custard.

Ingredient Quantities

1 cup granulated sugar (for the caramel, dont overheat it)

1/3 cup water

4 large eggs

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

1 tablespoon vanilla extract

A pinch of salt

How to Make this

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1. Preheat your oven to 350°F.

2. In a medium saucepan, mix the granulated sugar and water over medium heat. Let it simmer and watch closely so it turns a deep golden color, dont overheat it.

3. Immediately pour the caramel into your baking pan (a 9-inch round works well) and tilt the pan to coat the bottom evenly.

4. In a separate large bowl, beat the eggs then whisk in the sweetened condensed milk, evaporated milk, vanilla extract and a pinch of salt until smooth.

5. Carefully pour the custard mixture over the caramel layer in the pan.

6. Place your filled pan in a larger roasting pan and fill the outer pan with hot water until it comes about halfway up the sides of the flan pan.

7. Put the pans in the oven and bake for about 45 to 60 minutes. Check doneness by inserting a knife in the center; if it comes out clean then its ready.

8. Remove the pan from the water bath and let it cool to room temp.

9. Chill the flan in the fridge for at least 2 hours so it sets properly.

10. When youre ready to serve, run a knife around the edges, invert it onto a serving plate and enjoy this creamy, rich dessert!

Equipment Needed

1. Oven (preheat to 350°F before you start)
2. Medium saucepan (to cook the sugar and water for the caramel)
3. 9-inch round baking pan (for making the flan, both for the caramel layer and custard mix)
4. Large mixing bowl (to beat the eggs and mix in the milks, vanilla, and salt)
5. Whisk (to blend the custard ingredients until smooth)
6. Roasting pan (to set up the water bath that surrounds the flan pan while baking)
7. Knife (to check the flan’s doneness by inserting it into the center and later to run along the edges before inverting)
8. Refrigerator (to chill the flan for at least 2 hours so it sets properly)

FAQ

How do I avoid burning the caramel?

You just gotta keep a close eye on it and don’t overheat the sugar. It should be a light amber color when its ready, not dark brown.

Can I substitute the evaporated milk for something else?

It’s best to use evaporated milk because it gives the flan that creamy texture, but if you are in a crunch, you could try a mix of heavy cream and milk though it may change the finish a bit.

Can I use different flavors instead of vanilla?

Sure, you can experiment with things like almond extract or even a sprinkle of cinnamon, but bear in mind it will change the classic flavor of Spanish flan.

How long do I need to bake the flan?

Bake it in a water bath in the oven for about 50 to 60 minutes. The center should be just a touch jiggly before it sets completely.

Do I need to chill the flan before serving?

Yes, let it chill in the fridge for at least 3 hours or even overnight if you can. This helps to firm it up and makes it easier to flip out of the pan.

Easy Spanish Flan Recipe Substitutions and Variations

Granulated sugar for the caramel: Try using superfine sugar instead if you have it available, but be careful with the heating since it melts differently.
Eggs: If you want to skip eggs, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. Keep in mind that the texture will change a bit.
Sweetened condensed milk: You can make your own by gently simmering heavy cream with some sugar until it thickens. It works well but requires a bit more time.
Evaporated milk: Use a combo of whole milk and a touch of cream, then simmer it to reduce some water content so it mimics evaporated milk nicely.
Vanilla extract: In a pinch, a small dash of almond extract can work instead, though use less because its flavor is a bit stronger.

Pro Tips

1. When you make the caramel, keep a REALLY close eye on it since the sugar can burn super fast if you let it simmer too long.
2. Make sure you use the water bath properly so your flan bakes evenly; sometimes even a slight tilt can cause the custard to overcook on the sides.
3. Let the flan chill in the fridge for a proper amount of time (at least 2 hours), coz if you don’t it might end up too runny.
4. Using eggs that are at room temperature can help your custard mix more smoothly; it might sound extra, but it makes a big difference in the end texture.

Easy Spanish Flan Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

325

kcal

Equipment: 1. Oven (preheat to 350°F before you start)
2. Medium saucepan (to cook the sugar and water for the caramel)
3. 9-inch round baking pan (for making the flan, both for the caramel layer and custard mix)
4. Large mixing bowl (to beat the eggs and mix in the milks, vanilla, and salt)
5. Whisk (to blend the custard ingredients until smooth)
6. Roasting pan (to set up the water bath that surrounds the flan pan while baking)
7. Knife (to check the flan’s doneness by inserting it into the center and later to run along the edges before inverting)
8. Refrigerator (to chill the flan for at least 2 hours so it sets properly)

Ingredients

1 cup granulated sugar (for the caramel, dont overheat it)
1/3 cup water
4 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 tablespoon vanilla extract
A pinch of salt

Directions

Preheat your oven to 350°F.
In a medium saucepan, mix the granulated sugar and water over medium heat. Let it simmer and watch closely so it turns a deep golden color, dont overheat it.
Immediately pour the caramel into your baking pan (a 9-inch round works well) and tilt the pan to coat the bottom evenly.
In a separate large bowl, beat the eggs then whisk in the sweetened condensed milk, evaporated milk, vanilla extract and a pinch of salt until smooth.
Carefully pour the custard mixture over the caramel layer in the pan.
Place your filled pan in a larger roasting pan and fill the outer pan with hot water until it comes about halfway up the sides of the flan pan.
Put the pans in the oven and bake for about 45 to 60 minutes. Check doneness by inserting a knife in the center; if it comes out clean then its ready.
Remove the pan from the water bath and let it cool to room temp.
Chill the flan in the fridge for at least 2 hours so it sets properly.
When youre ready to serve, run a knife around the edges, invert it onto a serving plate and enjoy this creamy, rich dessert!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.