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Flan de Huevo

Serves 4 to 6 Dessert vegetarian, Desserts

Flan de Huevo

Flan de Huevo graces home tables across Spain with its simple elegance, a staple dessert that few families need a recipe for. This unassuming custard is woven into the fabric of everyday life, where its presence is as comforting as it is expected. It's a dish that's as much about the process of creation as it is about the enjoyment of the final result.

Smooth and creamy, with a delicate wobble and a hint of lemon, Flan de Huevo offers a gentle sweetness that dissolves on the tongue. The caramel top, made from just sugar and water, adds a slight bitterness that balances the custard's richness. It's not just a dessert; it's a moment of indulgence, best enjoyed with nothing but a spoon.

Ingredients

  • 6eggs
  • 750 mlwhole milk
  • 200 ggranulated sugar
  • 1lemon — peel in wide strips
  • 120 ggranulated sugar — for the caramel
  • 2 tbspwater — for the caramel

Method

  1. Begin by preparing the caramel. In a small saucepan, combine 120 g of granulated sugar with 2 tablespoons of water. Heat the mixture over medium heat, swirling the pan gently but not stirring, until the sugar dissolves and turns a deep amber color. Immediately pour the caramel into the bottom of a round baking dish, tilting the dish to evenly coat the base before it hardens.
  2. Preheat your oven to 150°C (302°F) and prepare a water bath by placing a larger baking dish half-filled with hot water. This will help the flan cook evenly and prevent it from cracking.
  3. In a large mixing bowl, crack 6 eggs and whisk them gently until the yolks and whites are fully combined, but avoid creating too many bubbles. This ensures a smooth custard.
  4. Add 200 g of granulated sugar to the eggs and continue whisking until the sugar is fully dissolved. The mixture should be slightly thickened and pale yellow.
  5. Grate the zest of 1 lemon finely and add it to the egg mixture, followed by 750 ml of whole milk. Stir gently to combine, ensuring the zest is evenly distributed. The milk should be at room temperature to prevent curdling.
  6. Pour the custard mixture over the set caramel in the baking dish. Place the dish into the prepared water bath, ensuring the water reaches halfway up the sides of the flan dish.
  7. Carefully transfer the water bath to the preheated oven and bake until the flan is set but still slightly wobbly in the center, about 45-55 minutes. The edges should be firm, and the center should jiggle slightly when gently shaken.
  8. Once baked, remove the flan from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to allow it to fully set and develop its flavors.
  9. To serve, run a knife around the edges of the flan to loosen it. Place a serving plate over the top of the dish and invert it quickly. The caramel should flow over the flan, creating a glossy sauce. Serve chilled, allowing the smooth texture and rich caramel to shine.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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