World Flavors Cookbook

Flan Casero

The classic Spanish caramel custard — silky, unmoulded and bathed in its own amber caramel sauce.

Cuisine: Spain

Ingredients

• 500ml whole milk
• 4 eggs + 2 yolks
• 150g sugar (for custard)
• 120g sugar (for caramel)
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Make caramel: melt 120g sugar in a dry pan to deep amber. Pour into ramekins.
2. Warm milk with vanilla until steaming. Do not boil.
3. Whisk eggs, yolks, and 150g sugar. Slowly add hot milk, whisking.
4. Strain into caramel-lined ramekins.
5. Bake in a bain-marie at 160C for 45-50 minutes until just set.
6. Chill overnight. Unmould to serve with the caramel.