How to Make Flan de Huevo al Baño María: A Delicious Spanish Dessert

Flan de huevo al baño maria, also known as Spanish custard, is a classic dessert that has been enjoyed for generations. This creamy and caramel-infused treat is a staple in Spanish cuisine and is loved by people all over the world. In this article, we will explore the history of flan de huevo al baño maria, the traditional recipe, and some tips and tricks to make the perfect flan. So, let’s dive in!

The History of Flan de Huevo al Baño María

Flan, in its various forms, has a long and rich history that dates back to ancient Rome. The Romans were known for their love of custards and puddings, and they introduced this culinary delight to the Iberian Peninsula during their conquests. Over time, the recipe evolved and adapted to local ingredients and flavors, giving birth to the flan de huevo al baño maria we know today.

The term “baño maria” refers to the cooking technique used to prepare flan. It involves placing the custard-filled mold in a water bath and baking it slowly and evenly. This gentle cooking method ensures that the flan sets perfectly without curdling or cracking.

The Traditional Recipe for Flan de Huevo al Baño María

To make flan de huevo al baño maria, you will need the following ingredients:

  • 6 large eggs
  • 1 cup of granulated sugar
  • 2 cups of whole milk
  • 1 teaspoon of vanilla extract

Now, let’s dive into the step-by-step process of making this delectable dessert:

  1. Preheat your oven to 350°F (175°C).
  2. In a small saucepan, melt the sugar over medium heat until it turns into a golden caramel. Be careful not to burn it.
  3. Pour the caramel into a flan mold, swirling it around to coat the bottom evenly. Set aside to cool and harden.
  4. In a mixing bowl, whisk together the eggs, milk, and vanilla extract until well combined.
  5. Pour the egg mixture into the caramel-coated flan mold.
  6. Place the flan mold in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the flan mold. This is the baño maria.
  7. Carefully transfer the baking dish to the preheated oven and bake for about 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
  8. Remove the flan mold from the water bath and let it cool to room temperature.
  9. Once cooled, refrigerate the flan for at least 4 hours or overnight to allow it to fully set.
  10. To serve, run a knife around the edges of the flan mold to loosen it. Place a serving plate on top of the mold and invert it to release the flan. The caramel sauce will flow over the flan, creating a beautiful presentation.

Now that you have the traditional recipe, feel free to experiment with different flavors and variations. You can add a hint of citrus zest, a splash of rum, or even infuse the milk with spices like cinnamon or cardamom. The possibilities are endless!

Tips and Tricks for the Perfect Flan

While making flan de huevo al baño maria is relatively simple, there are a few tips and tricks that can help you achieve the perfect texture and flavor:

  • Use room temperature eggs and milk to ensure even cooking and a smooth custard.
  • Strain the egg mixture before pouring it into the flan mold to remove any lumps or air bubbles.
  • When making the caramel, be patient and watch it closely. It can go from golden to burnt in a matter of seconds.
  • For a creamier texture, you can replace some of the milk with heavy cream or condensed milk.
  • Allow the flan to cool completely before refrigerating to prevent condensation from forming on the surface.


1. Can I use a different type of sugar for the caramel?

While granulated sugar is the most commonly used sugar for making caramel, you can experiment with different types of sugar like brown sugar or even coconut sugar for a unique flavor profile. Just keep in mind that the color and taste of the caramel may vary.

2. Can I make flan de huevo al baño maria without a flan mold?

If you don’t have a flan mold, you can use individual ramekins or even a cake pan. Just make sure to adjust the baking time accordingly, as smaller molds will cook faster.

3. Can I make flan de huevo al baño maria in an Instant Pot?

Yes, you can make flan in an Instant Pot using the “pressure cook” function. Simply follow the same steps for preparing the flan mixture and caramel, pour it into a heatproof dish, cover it with foil, and place it on a trivet inside the Instant Pot. Cook on high pressure for about 15 minutes, then allow the pressure to release naturally. Refrigerate as usual before serving.

4. How long can I store flan de huevo al baño maria?

Flan can be stored in the refrigerator for up to 3-4 days. Just make sure to cover it tightly with plastic wrap or transfer it to an airtight container to prevent it from absorbing any odors.

5. Can I freeze flan de huevo al baño maria?

While it is possible to freeze flan, the texture may change slightly upon thawing. The custard may become slightly watery, but the flavor will remain intact. If you plan to freeze flan, it is best to do so without the caramel sauce. Wrap the flan tightly in plastic wrap and place it in a freezer-safe container. Thaw it overnight in the refrigerator before serving.


Flan de huevo al baño maria is a delightful Spanish dessert that is loved for its creamy texture and caramel flavor. With its rich history and simple yet elegant preparation, it has become a staple in Spanish cuisine. By following the traditional recipe and incorporating some tips and tricks, you can create a perfect flan

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