This condensed milk pudding, or Spanish flan, is a classic dessert with an incredibly smooth texture and delicious caramel. An easy family recipe that everyone will love!
Preparation Time and Yield
Preparation Time: 15 minutes
Cooking Time: 1 hour
Additional Time: 3 hours (refrigerator)
Total Time: 4 hours and 15 minutes
Yield: 8 servings
Ingredients:
1 cup sugar
3 large eggs
1 can (395g) condensed milk
1 can (340g) evaporated milk
1 tablespoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the sugar over medium-low heat until it becomes liquid and turns golden brown. Carefully pour the hot caramel into a 9-inch (23 cm) round glass pan, tilting the pan to evenly coat the bottom. Set aside.
- In a large bowl, beat the eggs. Add the condensed milk, evaporated milk, and vanilla, beating until smooth.
- Pour the egg mixture over the caramel in a glass pan. Place the pan in a larger, deep pan. Add hot water to the baking dish, forming a double boiler, until the water reaches about 1 inch (2.5 cm) up the sides of the pudding pan.
- Bake in the preheated oven for about 1 hour. The pudding is ready when the edges are set and the center still has a slight “wobbly” feel. Remember, it will continue to set as it cools.
- Remove from the oven and transfer to a pan to cool completely. Then, cover with plastic wrap and refrigerate for at least 3 hours. 7. To serve, run a small knife around the edges of the flan and carefully turn it out onto a rimmed plate so the caramel sauce can drip over it.
Tip: For even more perfect results, always bake in a bain-marie. This ensures even cooking and a silkier texture.
Nutritional Information (per serving):
Calories: 406 kcal
Total Fat: 11g
Saturated Fat: 6g
Total Carbohydrates: 66g
Protein: 11g
Sugars: 66g
Sodium: 162mg
Calcium: 324mg
Iron: 1mg
Potassium: 420mg
