Receta Flan de huevo

Flan de Huevo: A Decadent Symphony of Creamy Perfection

In the world of desserts, few creations evoke the same level of culinary satisfaction and indulgence as the exquisite Flan de Huevo, a classic Spanish custard. With its velvety texture, caramelized sugar glaze, and rich egg flavor, this iconic dessert has become a beloved treat, gracing tables at family gatherings, celebrations, and fine dining establishments alike. In this culinary journey, we will explore the art of crafting the perfect Flan de Huevo, delving into its ingredients, the meticulous preparation process, and the secrets to achieving a dessert that is as visually stunning as it is delicious.


1. For the Caramel:
– 1 cup granulated sugar

2. For the Flan Mixture:
– 4 large eggs
– 1 can (14 ounces) sweetened condensed milk
– 1 can (12 ounces) evaporated milk
– 1 cup whole milk
– 1 tablespoon vanilla extract


Step 1: Preheat the Oven and Prepare the Water Bath

– Preheat your oven to 350°F (175°C).
– Place a baking dish or roasting pan large enough to accommodate the flan molds inside the oven. Fill the baking dish with hot water to create a water bath for baking the flan. This gentle cooking method helps ensure a smooth and even texture.

Step 2: Make the Caramel:

– In a heavy-bottomed saucepan over medium heat, add the granulated sugar.
– Allow the sugar to melt without stirring, swirling the pan occasionally to ensure even caramelization. This process may take 7-10 minutes.
– Once the sugar turns into a golden brown caramel, immediately remove it from the heat to prevent burning.
– Working quickly and carefully, pour the caramel into the bottom of each flan mold, swirling to coat the bottom evenly. The caramel will harden as it cools.

Step 3: Prepare the Flan Mixture:

– In a large mixing bowl, crack the eggs and whisk them gently.
– Add the sweetened condensed milk, evaporated milk, and whole milk to the beaten eggs.
– Incorporate the vanilla extract into the mixture, ensuring a smooth and homogeneous blend.

Step 4: Strain the Mixture:

– For an extra smooth texture, strain the flan mixture using a fine-mesh sieve or cheesecloth. This step removes any potential bits of egg or lumps, resulting in a velvety consistency.

Step 5: Pour Mixture into Molds:

– Carefully pour the strained flan mixture into each caramel-coated flan mold, ensuring an even distribution.

Step 6: Cover and Bake:

– Cover each flan mold with aluminum foil, securing it tightly around the edges to prevent water from seeping in during baking.
– Place the flan molds into the preheated water bath in the oven.

Step 7: Bake and Check for Doneness:

– Bake the flans for approximately 45-55 minutes or until they are set. The center should have a slight jiggle while the edges are firm.
– To check for doneness, insert a toothpick or knife into the center of a flan. If it comes out clean, the flan is ready.

Step 8: Cool and Chill:

– Carefully remove the flan molds from the water bath and allow them to cool to room temperature.
– Once cooled, refrigerate the flans for at least 4 hours or overnight to ensure proper setting.

Step 9: Unmold and Serve:

– To unmold the flans, run a knife around the edges to loosen them.
– Place a serving plate upside down on top of the flan mold and invert it. The caramel will create a luscious sauce that drapes over the flan.

Step 10: Garnish and Enjoy:

– Garnish the Flan de Huevo with a sprig of mint, a dusting of powdered sugar, or a dollop of whipped cream for an extra touch of elegance.
– Slice into the creamy goodness, savoring the velvety texture and the sweet contrast of the caramelized sugar.

Tips and Tricks for Perfect Flan de Huevo:

1. Caramel Carefully: When making the caramel, be vigilant to prevent burning. The amber color of the caramel should be rich and golden, imparting a deep flavor to the finished flan.

2. Water Bath Mastery: Ensure that the water bath reaches halfway up the sides of the flan molds. This gentle cooking method prevents the eggs from overcooking and contributes to the flan’s silky texture.

3. Straining for Smoothness: Straining the flan mixture removes any potential lumps, resulting in a luxuriously smooth texture. Don’t skip this step for a flawless dessert experience.

4. Patience in Cooling: Allow the flans to cool to room temperature before refrigerating to avoid condensation, which can affect the texture of the caramel.

5. Overnight Chilling: While a minimum of 4 hours is recommended, allowing the flans to chill overnight enhances the flavors and sets the custard perfectly.

6. Quality Ingredients: Opt for high-quality eggs and dairy products to elevate the richness and flavor of the flan.

7. Personalized Garnishes: Customize your flan presentation with personal touches. Fresh berries, a drizzle of chocolate, or a sprinkle of cinnamon can complement the classic flavors.


In the world of desserts, Flan de Huevo stands as a testament to the magic that can be created with simple ingredients and a touch of culinary finesse. From the golden swirls of caramel to the smooth, creamy custard, each element of this classic Spanish flan contributes to a symphony of flavors that delights the senses. Whether shared with loved ones during festive gatherings or enjoyed as a personal indulgence, the art of making Flan de Huevo is a culinary journey that promises sweet rewards. So, embrace the joy of creating this decadent treat, savoring each velvety bite and relishing in the satisfaction of mastering a timeless dessert. ¡Buen provecho!

.- – flan de huevo Link here.

Looks good in individual pans or family-size pans.

If you like it you can accompany it with cream, cherries,…


Flan de huevo
Flan de huevo

Try it, it’s delicious!


More information and references.-

  • -Crème caramel. Available in English Here
  • -Flan. Available in Spanish Here
  • -Jeremy Keith. Custard. Original image available here
  • -Nicole Davis. Custard. Original image available here

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