I bring you my family's traditional egg flan recipe . The ratio of yolks to whites in a flan is important to get the right flavor and texture, and for me this recipe is perfect.

I love egg flan, I've always loved it. If they let me - and they did from time to time - I would take them two by two, and luckily I followed the recipe my grandmother made just like my mother did, and I still keep it.

Making flan seems easy, and in fact it is: you mix three ingredients - eggs, milk and sugar - and it always turns out well. You have to be careful with the caramel, that it does not burn too much and let it cool before filling the molds, but it is easy for an egg flan to turn out well.

But it turns out that my grandmother's recipe is delicious in flavor and texture , and that is not so common anymore. You should know when you prepare flan that the egg whites, when mixed with the sugar, foam and introduce air into the mixture that will turn into bubbles, and these will cause the flan to break or crack and the texture will not be as consistent as it should be.

That's why grandma's flan recipe has a higher ratio of yolks to whites, and you find a dense texture just the way I like it, but soft enough to melt in your mouth. I leave you with her.

Traditional egg flan recipe

Ingredients (for 8 flaneras of 8 cm*)

  • 3 whole eggs
  • 4 egg yolks
  • 7 full tablespoons of white sugar
  • 700 ml of milk
  • Sugar and water for the caramel


  1. Prepare the caramel. Put the flaneras on the fire with 1.5 generous dessert spoons of sugar in each flanera. Add a few drops or teaspoon of water to the sugar and wait for it to start to caramelize - when it does, remove the sugar by moving the flanera, never touching the sugar with any utensil because it would crystallize. Distribute the caramel that is forming throughout the flanera, moving it. Reserve and let it cool.
  2. Let's go for the mix. In a bowl, beat the eggs and yolks a little (without over-beating).
  3. Add the 7 tablespoons of sugar (make them full tablespoons, not level).
  4. Mix and add the 700ml of milk. Keep mixing until everything is well integrated (you can do it with the ball-end whisk , so you don't add air to the mixture).
  5. Distribute the mixture in the flaneras.
  6. In a pot with a few fingers of water, put the flaneras to make the bain-marie on the fire. Cover to speed up cooking, but keep uncovering to check that the boil is controlled and that the water does not reach the flaneras.
  7. After about 35 or 40 minutes they will be ready. Click with a toothpick to confirm that they are curdled and remove.
  8. To brown them, put them on the grill for a few minutes. My mother always says that it seems that they last better, more days and are more consistent (I don't know if it's true about lasting more days... at home they fly in two).
*We use the usual 8 cm stainless steel flan dishes , but you can make the same XL size flan in the 1 L flan dish , or in the KitchenCraft XL mold.
Traditional flan recipe


Javier said:

Cuando dices 7 cs de azucar llenas, te refieres a cucharas de café, de postre o soperas?? Gracias!!

Una Casa con Vistas said:

Hola, ¿no infusionas la leche con limón y canela? ¿Si queremos hacerlo al horno cuánto tiempo sería?


Paqui said:

Uy disculpa Claudia! no Eva…

paqui said:

Hola Eva, entiendo que no los haces al horno sino al fuego al baño Maria, estoy en lo correcto o he entendido mal? Mil gracias por esas recetas tan maravillosas!

Claudia said:

Hola Eva, pues en unos 35 minutos tienen que estar hechos. Yo los dejo despresurizándose de forma natural y alargo un poco más hasta que abro, pero en ese tiempo deberías tenerlos :) Saludos!

Claudia said:

La verdad es que a mi me encantan así, Encarnación, a ver si tienen éxito en casa :) ¡Gracias!

Claudia said:

Muchas gracias Maria Emília, feliz de que te gusten. Si los haces ya me contarás :)

Eva said:

Y en la olla rápida cuanto tiempo?

Encarnacion said:

Què pinta más buena

Maria Emília Gomez sosa said:

Q buena pinta tienen esos flanes!

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