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Saffron flan

There are many dessert recipes in each culture that are based on eggs. There’s crème brulee, crème Catalana, egg custard, pastel de nata etcetera. The most popular Spanish dessert is flan, popular in both Spain and Latin America.

Essentially flan is a dessert made of eggs, sweetened condensed milk, cream or whole milk and flavorings such as vanilla, orange, coconut, coffee, saffron, corn or even cardamom. Flan almost always has a caramel cover. 

Baking flan is a delicate process and this is why most recipes require it to be baked in the oven in a water bath. There are special flan containers that close on the top so that your flan may float safely in the water bath. 

Prep time: 20 minutes 
Cook time: 1 hour 
Serves 8 


  • Pinch of Moonflowers Co (15 threads) 
  • 1 cup of sugar 
  • 3 eggs 
  • 1 can sweetened condensed milk (14 ounce) 
  • 1 can evaporated milk (12 fluid ounce) 



  • Start by preheating your oven to 350 degrees F. Place a large baking dish filled with 1 inch of water into your oven. 
  • In a medium saucepan melt sugar over medium-low heat until it becomes an amber or golden color. Pour the caramel into a 9 inch round baking dish and turn the baking dish so that the caramel coats the bottom and sides evenly. Set aside this baking dish with the caramel. 
  • Use your mortar and pestle to grind the saffron with a small pinch of sugar. Make sure that the saffron is completely powdered.  
  • In a large bowl, beat eggs, add the condensed milk, evaporated milk and saffron until the mixture is smooth. Pour the egg mixture into the baking dish and cover the baking dish with aluminum foil.  
  • Place the baking dish with the flan mixture in the water bath and bake it in the oven for 60 minutes. Once your flan is done, let it cool and set for at least 2 hours.  
  • It’s best to serve your flan on room temperature.  


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