Chef Juan Rodriguez with Magdalena’s
Many years ago, I fell madly in love with the dessert Spanish Flan…yum ya’ll…yum! I adore the delicate flavors of vanilla and caramel. Simply a beautiful custard dream to say the least.
Chef Juan Rodriguez, chef/owner of Magdalena’s was so incredibly kind to share his Homemade Spanish Flan recipe.
Chef Juan’s version is hands down the best flan I’ve ever tasted. Just divine! The texture it silky smooth, and literally melts in your mouth. A few years ago, I had the opportunity to try this recipe at an event…and wow…fabulous! I am so excited to share with you.
This recipe it so simple, using basic ingredients. The cooking technique isn’t difficult, but you must pay attention during the process of caramelizing the sugar. Patience and focus are key when melting the sugar and turning the mixture perfectly burnt orange in color. If cooked too long a bitter flavor will exist. This attention to detail will be well worth the effort, trust me. Enjoy!
Spanish Homemade Flan
- 1 Cup Granulated Sugar, divided
- ¼ Cup Water
- ½ Lemon, juiced
- 4 Eggs
- 1 Tsp Vanilla Extract or Vanilla Bean Paste
- 1 ¾ Cups Whole Milk
- Preheat oven to 350°.
- To make the caramel sauce, heat a medium-sized sauté pan over medium heat. When pan is hot, add 1/2 cup sugar, water, and lemon juice; do not stir.
- Cook approximately 6-7 minutes or until the mixture turns burnt orange in color. Do not overcook as the sauce will become bitter.
- Evenly distribute the sauce between 4 individual flan molds.
- Using a large mixing bowl, beat the eggs. Slowly add 1/2 cup sugar while continuing to beat.
- Stir the vanilla in the milk. Add the milk to the egg mixture and mix well.
- Using a sieve, strain the mixture into a pitcher to remove the excess egg particles.
- Evenly distribute mixture into the flan molds. Transfer flan molds to a 2-inch deep casserole dish. Carefully, pour water into the casserole dish to cover the flan molds half-way up on the sides. Cover with foil. Bake for 45 minutes.
- After 30 minutes of cooking time, check the flans, they should jiggle when done. Remove from the oven and remove flan molds from the casserole dish. Cool for approximately 45 minutes.
- Using a paring knife, gently run a knife around the outside edges to detach the flan from the mold. Place a serving plate over the flan mold, flip to remove.
- Garnish with whipped cream and mint.
Chef Juan takes pride in creating custom menus from past experiences, travel, culture, and heritage after years of culinary training both in the classroom and out. If you haven’t listened to my podcast episode Chef Juan, click HERE to listen! Try this delicious Homemade Spanish Flan Recipe and leave a comment on how it turns out!