Share NoshOnIt


This #BacktoBasics classic Spanish dessert is delicious on it's own, but also serves as an excellent blank canvas for flavor adaptations. Citrus? Chocolate? This recipe welcomes all. Beth, Recipe Hunter

Beth Wittenstein, NoshOnIt Recipe Hunter


Classic Spanish Flan

A traditional Spanish recipe from our Spanish native blogger friends

How to Make Classic Spanish Flan

Flan, also known as crème caramel, is a traditional custard dessert served with a thin layer of soft caramel that has become ubiquitous in Spanish-speaking countries. The egg-based concoction dates back to Roman times, when both sweet and savory variations were popular. An easy, yet elegant dish, flan can be prepared in a bundt pan as a stunning centerpiece or in small ramekins or cups to create a single-serving, customizable dessert for everyone.

Start with the #BacktoBasics traditional recipe and have fun experimenting with additional flavors such as cinnamon, espresso, or citrus.

See step-by-step instructions and photos to make this flan here


For the custard:
5 eggs
½ cup sugar
2 cups half and half
3 teaspoons natural vanilla extract

For the caramel:
1 cup sugar
2 tablespoons water
1 teaspoon lemon juice


In a large bowl, combine eggs with ½ cup of sugar. Whisk well, until the sugar is well incorporated.

Add half and half and vanilla extract and continue whisking until all the ingredients are well combined. Set aside.

Preheat the oven to 325 F. Arrange six 6 oz ramekins in a large baking dish and start boiling some water that will be used for the water bath.

To prepare the caramel, combine sugar, water and lemon juice in a large sauce pan. Cook at medium heat for 10-11 minutes, until it turns a medium amber color. Keep an eye on it because it can burn really quickly!

Immediately and very carefully, spoon about 2 tablespoons of caramel on each ramekin coating the bottom (you should have some leftover). Quickly tilt the ramekins to coat the bottom and halfway up the sides with caramel.

Divide prepared custard among all 6 ramekins. Place the baking dish in the oven and carefully pour hot water into the pan to come about 2/3 of the way up the sides of the ramekins. Bake at 325 F for 45 minutes to an hour, until the custard is set.

Remove ramekins from baking dish and let cool for 30-40 minutes at room temperature. Refrigerate for at least 4 hours or overnight.

To unmold, run a butter knife along the sides to loosen up the flan. Place a plate on top, flip both the ramekin and plate over and wiggle gently, until the flan comes out and the caramel pours on top.


Vicky Cohen and Ruth Fox of May I Have That Recipe

We feature classic Middle Eastern recipes with a twist, seasonal Mediterranean recipes, as well as vegan and vegetarian creations.

The sisters behind May I Have That Recipe bring their own unique blend of equal parts Spain, Lebanon, Israel and America that shines in their recipes through use of interesting recipes, beautiful presentation and an emphasis on healthy eating. Born and raised in Barcelona, Spain to Jewish Lebanese parents, the sisters were exposed to a hodgepodge of culinary variety at an early age and brought their Mediterranean style with them to the east coast. Vicky and Ruth share vegetarian, vegan, gluten-free and kosher recipes to satisfy your every dietary need. Before you ask, “may I have this recipe?” click through their vast collection and you’ll see they can’t wait to share all of their best recipes with you!

Head over to May I Have That Recipe and say hello to Vicky and Ruth on Facebook, Twitter and Pinterest.