Spanish Creme Caramel

The citrus zest in this flan makes it a great candidate for a Valencian Mistela, a traditional fortified wine made by adding wine alcohol to grape must.

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Total Time: 35 minutes

Serving Size: 2

Calories per serving: 318.78

Fat per serving: 7.99g 12%

Saturated fat per serving: 3.52g 18%

Carbs per serving: 52.68g 18%

Protein per serving: 11.61g 23%

Fiber per serving: Fiber 3.69g 15%

Sugar per serving: 47.16g

Sodium per serving: 152.44mg 6%


  • For the caramel:
  • 2 tsp water
  • 2 Tbs white sugar
  • For the flan:
  • 1 1/4 cup milk
  • Peel of 1/2 lemon
  • 1 cinnamon stick
  • 4 Tbs brown sugar
  • 2 eggs


  1. Preheat oven to 350 F.
  2. Pour the water and sugar into a saucepan and place over a low heat. Stir until the sugar has dissolved.
  3. Turn up the heat and boil to make a dark caramel.
  4. Divide the caramel between four individual moulds and set aside to cool.
  5. Break the eggs into a large bowl and whisk until frothy.
  6. Put the milk, lemon peel, and the cinnamon stick into another saucepan. Heat and add the sugar. Bring the mixture to the boil. Remove the lemon peel and cinnamon stick.
  7. Add the beaten egg slowly, whisking all the time to prevent it from sticking to the saucepan.
  8. Before the mixture reaches boiling point, pour it into the moulds through a sieve.
  9. Cover the tops of the moulds with foil and transfer to a roasting tin. Pour cold water into the roasting tin until it comes half-way up the sides of the moulds.
  10. Bake for 20 minutes, making sure the water does not boil.
  11. Once the creme caramel is cooked (it should be firm to the touch just) leave to cool in the water.
  12. Remove from the water and chill in the fridge.
  13. When ready to serve, loosen the flans with a round-bladed knife.
  14. Carefully turn the creme caramel out of the moulds and serve.
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