Classic Flan (Spainish Custard)

Makes 6
Prep 15 m
Bake 30 m



  1. 1 of 4 In small heavy saucepan (not nonstick), stir together 1/2 cup sugar and 3 tablespoons water to dissolve sugar. Bring to a boil over high heat; boil, without stirring, until amber in color, 5 to 6 minutes. Carefully pour into six 1/2-cup ramekins, swirling to coat bottoms and partway up sides.
  2. 2 of 4 Heat oven to 350 degrees F.
  3. 3 of 4 In medium-size saucepan, bring half-and-half to a gentle boil. Stir in cinnamon and nutmeg. In large bowl, whisk eggs and yolks with remaining sugar, the liqueur and vanilla. Whisk 1 minute. Slowly stir in half-and-half mixture. Pour into ramekins. Place in roasting pan. Fill pan with boiling water to come halfway up sides of ramekins.
  4. 4 of 4 Bake in 350 degrees F oven until flans are just set, 30 minutes. Remove ramekins to wire rack; let cool. Refrigerate. To serve, run knife around edge of flans; invert onto plates.
Nutrition Information for Classic Flan (Spainish Custard)
Servings Per Recipe: 6
Per Serving: 12 g Fat, total, 0 g fiber, 39 g carb., 7 g sat. fat, 217 mg chol., 75 mg sodium, 7 g pro., 311 kcal cal.