The Spanish Caramel Cake, also known as Flan, is one of the most beloved desserts in Spain and Latin America. This silky, creamy caramel custard cake features a rich caramel sauce on top and a smooth, delicate texture that melts in your mouth. It’s an elegant yet surprisingly easy dessert that always impresses guests.

At Caro Club Madrid, this classic Spanish Caramel Cake is a go-to recipe when we want something timeless and delicious. With simple ingredients and straightforward steps, you can create a restaurant-quality dessert at home.

Ingredients (Serves 8)

For the Caramel:

• 1 cup sugar
• ½ cup water

For the Custard:

• 2 whole eggs
• 5 egg yolks
• 1 can sweetened condensed milk
• 1½ cups evaporated milk
• 1 tablespoon vanilla extract

For Decoration:

• Shredded coconut and fresh strawberries (optional)

How to Make Spanish Caramel Cake

1. Prepare the caramel: In a saucepan, combine sugar and water. Cook over medium heat, stirring occasionally, until it turns into a golden caramel. Pour immediately into a cake mold or individual ramekins, tilting to coat the bottom evenly. Let it cool and harden.
2. Make the custard: In a large bowl, whisk the whole eggs and egg yolks. Add the sweetened condensed milk, evaporated milk, and vanilla extract. Mix with a hand blender until completely smooth.
3. Strain the mixture through a fine sieve to remove any bubbles or lumps for a perfectly silky texture.
4. Pour the custard gently over the hardened caramel in the mold.
5. Cover the mold with aluminum foil and place it in a water bath (bain-marie). Bake in a preheated oven at 180°C (356°F) for about 50 minutes, or until set.
6. Remove from the oven and let it cool completely. Refrigerate for at least 6 hours, preferably overnight.
7. To serve, run a knife around the edges and invert onto a plate. Garnish with shredded coconut and fresh strawberries if desired. Serve cold.

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