Spanish Caramel Custard

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Preparation info

  • 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups sugar
  • teaspoon salt
  • 2 teaspoons vanilla extract
  • 7 large eggs
  • ½ cup cold milk
  • 4 cups hot milk


  1. Preheat oven to moderate (325°F.).

  2. Stir and cook three-quarters cup of the sugar in a small saucepan over medium heat until it is melted and a light amber color. Pour it into a one-and-one-half-quart casserole, turning to coat all the bottom and as much of the sides as possible. If casserole is very cold, place in a pan of hot water to warm. This prevents the caramel from hardening before bottom and sides are coated.

  3. Combine salt, vanilla and remaining sugar. Mix well. Add the eggs and beat lightly with a rotary beater. Stir in the cold milk, then add the hot milk. Mix well.

  4. Pour the custard into the caramel-coated casserole. Set in a pan of hot water. Bake in the oven for one hour and twenty minutes.

  5. Remove from the oven and cool. Then chill. Just before serving, turn out into a shallow bowl or a slightly cupped serving plate that is about two inches larger than the flan. Slice and serve.

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