Spanish Flan with Apricot and Anise Syrup

Steps

1. 1

   Make the Caramel

   • Place 1/2 cup (100 g) sugar in a small saucepan over medium heat.
   • Do not stir; instead, tilt and swirl the pan occasionally so the sugar heats evenly.
   • After 5–7 minutes, the sugar will melt and turn golden amber.
   • Once uniformly amber (not dark brown), immediately pour into the 9-inch (23 cm) flan dish.
   • Quickly tilt and rotate the dish to coat the bottom and partially up the sides with caramel.
   • Set aside to cool and harden, about 5 minutes.

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   Ready when: Caramel is uniformly golden amber, not dark brown

   Tip: Caramel can go from perfect to burnt in seconds; once the color stops changing, pour immediately. If it hardens before coating the entire dish, place briefly over heat or use a spoon to spread.

2. 2

   Preheat Oven and Blend CustardOven 350°F / 175°C

   • Preheat the oven to 350°F (175°C).
   • Place 5 large eggs (at room temperature), 1 can (14 oz / 397 g) sweetened condensed milk, 1 can (12 fl oz / 355 ml) evaporated milk, 1 teaspoon (5 ml) vanilla extract, and 1/4 teaspoon (1 g) salt in a blender.
   • Blend for 1 minute until smooth, pale, and well combined with no visible egg streaks.
   • Optional: pour through a fine sieve to remove air bubbles for extra-silky texture.

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   Ready when: Mixture is smooth and pale, no lumps or streaks visible

   Tip: Thorough blending removes lumps and incorporates air, which creates a silkier final texture. If straining, use a rubber spatula to gently press the mixture through.

3. 3

   Set Up Water BathOven 350°F / 175°C

   • Place the caramel-lined flan dish in a larger roasting pan.
   • Set the roasting pan on the oven rack.
   • Pour the blended custard into the flan dish.
   • Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the flan dish (about 1.5–2 cups / 360–480 ml water, depending on pan depth).

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   Ready when: Water level reaches the midpoint of the flan dish

   Tip: A water bath (bain-marie) provides gentle, even heat so the custard sets creamily without cracks or dry overcooked edges. Use water around 170°F (75°C) to avoid extending the baking time.

4. 4

   Bake the FlanOven 350°F / 175°C

   • Bake in the 350°F (175°C) oven for 50–60 minutes.
   • The flan is done when the edges are set and firm, but the center still jiggles slightly when the dish is gently shaken—about a 2-inch (5 cm) circle in the very center should wiggle.
   • Do not overbake; a slightly underdone center will set as the flan cools.
   • Remove the flan dish from the water bath.

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   Ready when: Edges are set and firm; center jiggles slightly when dish is gently shaken

   Tip: Resist opening the oven door before 50 minutes—this drops the temperature and may cause cracks. If using an instant-read thermometer, aim for 170–175°F (77–79°C) at the center edge.

5. 5

   Cool the Flan

   • Place the flan dish on a rack and allow to cool to room temperature, about 30–40 minutes.
   • Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
   • The flan must be fully chilled and set before unmolding.

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   Ready when: Flan is completely chilled; it jiggles as one solid unit, not separately

   Tip: The flan will feel soft and wobbly when warm, but firms up significantly and becomes silky as it chills. Overnight refrigeration is ideal and allows flavors to meld.

6. 6

   Make the Apricot-Anise Syrup

   • While the flan chills, combine 1 cup (240 ml) water, 1/2 cup (100 g) sugar, and 4 whole star anise in a medium saucepan.
   • Heat over medium heat, stirring occasionally, until the sugar dissolves, about 3–4 minutes.
   • Add 1.5 cups (225 g) chopped dried apricots.
   • Reduce heat to medium-low and simmer for 15–20 minutes, until the apricots are very soft and slightly broken down (or 10–15 minutes if using fresh apricots halved and pitted).
   • Stir in 1 tablespoon (15 ml) fresh lemon juice.
   • Remove from heat and cool to room temperature.
   • The syrup can be made up to 3 days ahead and stored covered in the refrigerator.

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   Ready when: Apricots are very soft and slightly broken down; syrup coats the back of a spoon

   Tip: Star anise flavor intensifies as it sits; if you prefer a milder anise note, remove the pieces after 10 minutes of simmering or before chilling overnight.

7. 7

   Unmold and Serve

   • When ready to serve, run a thin knife or offset spatula around the edge of the flan, between the custard and the dish, to loosen it.
   • Place your serving plate (with a slight lip to catch the caramel) over the top of the flan dish.
   • Firmly and confidently invert so the flan slides onto the plate; the caramel will flow onto the plate.
   • If the flan doesn't release, dip the bottom of the dish briefly (just 2–3 seconds) in hot water, then try again.
   • Spoon the apricot-anise syrup over the flan, or serve it in a small bowl on the side for guests to drizzle their own.
   • Serve chilled or at room temperature.

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   Ready when: Flan releases cleanly from the dish and slides onto the plate

   Tip: A confident, quick inversion works best; hesitation can cause the flan to break. Hot water loosens the caramel seal on the dish bottom, making release easier. For an impressive presentation, serve the syrup in a bowl and let guests drizzle their own.