Flan de huevo - Smoked Paprika
Flan de huevo
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

The Spanish Crème Caramel

Course: Dessert
Difficulty: needs a little bit of your care and attention
Servings: 4
Fancy Kitchen Utensils: something to cook in a bain-marie (water bath). For instance, 4 small oven-proof ramekins (or one medium-sized ramekin) and a larger oven-proof pan that can be filled with water.
  • 75 g white sugar
  • 2 tbs water
  • 1 tsp fresh lemon juice
  • 3 medium-sized eggs
  • 75 g sugar
  • 250 ml whole milk
  • 1 tsp natural vanilla extract (optional)
  • 1/2 tsp cinnammon (optional)
  1. Preheat the oven to 160ºC and prepare a medium-sized bowl or 4 small bowls.

  2. Start making the caramel by mixing the sugar, lemon and water in a pan on medium heat. Stir the mixture throughout until it gets golden-brown. Then remove it from the hob and pour into the bowl(s). Set aside.

  3. Mix all the remaining ingredients in a mixing bowl or measuring cup and blend until smooth.

  4. Pour mixture in the bowl(s) with the caramel.

  5. Place bowl(s) in a pan. Fill the pan with water until almost spilling into the bowl(s) (but be careful that no water actually gets into them!).

  6. Carefully place then pan in the preheated oven for about 45 min. To ensure that it is cooked, use a knife and see if it comes out clean.

  7. Once cooked, take bowls out of the pan and leave to cool down in the fridge for at least a couple of hours.

  8. To serve, turn each bowl over a plate and carefully remove the flan. You can serve this with whipped cream or just on its own.