Spanish Vanilla Flan

Makes 20 individual cups or one 9 1/2" to 10" circle, 5" deep


Spanish Vanilla Custard

  • 15 eggs
  • ¾ cup sugar
  • 1 qt light cream (4 cups or 32 oz)
  • 1 14-oz can sweetened condensed milk
  • ½ cup vanilla extract
  • nonstick cooking spray or butter to grease the molds


  • 2 cups granulated sugar
  • 2 cups water
  • 2 cups light brown sugar
  • 1½ tbsp instant coffee (replace with 1 shot of espresso if possible)

Special Equipment

  • mesh strainer
  • oven-safe cups or molds


  1. Place granulated sugar, light brown sugar, water, and instant coffee (or espresso shot) into a sauce pan and melt over medium-high heat. Allow time to bubble and turn a deep amber color; about 10 minutes
  2. Remove from heat, cool, and set aside for future use
  3. Crack eggs into a bowl and whisk
  4. Sift sugar, add to the eggs and whisk again
  5. Add the light cream, condensed milk, and vanilla
  6. Whisk until incorporated and then strain through a fine colander
  7. Put just enough Caramelo to coat the base of a baking pan/oven-safe soufflé cups and allow time to cool. Set aside remaining Caramelo to use as a sauce for finished product
  8. Pour egg mixture over the cooled Caramelo sauce in the baking pan/oven-safe soufflé cups, and fill about three-quarters of the way full with egg mixture
  9. Put cups or pan into a water bath and cover with foil
  10. Bake in a water bath at 325º for 1 hour, checking every minutes and turning pan once for even heat on all sides
  11. After 1 hour of cooking, remove the foil, and check the center of the flan with a toothpick or knife. If the toothpick comes out clean then the flan is done. If the toothpick comes out with custard traces then cook for an additional 10 minutes uncovered
  12. Once toothpick comes out clean, remove the water bath pan from the oven, and allow the flan to cool while sitting in the water bath. Do Not Remove from water until cool
  13. Once cool to the touch, remove flan from the water bath, and chill for a couple hours
  14. Once chilled, run a sharp knife around the edge of the pan to make sure the flan will release easily
  15. Put a plate over the top of the pan and quickly turn upside down. Drizzle Caramelo over the top of flan and enjoy!