Flan without Condensed Milk
User Reviews
4.4
Flan without Condensed Milk
Description
This recipe achieves a classic crème caramel by combining beaten eggs and egg yolk with warmed full-fat milk, icing sugar, and vanilla extract until smooth. Caramel is made separately by simmering granulated sugar with water and a touch of vinegar until a light brown syrup forms, which is poured into ramekins to coat their bottoms. The egg and milk mixture is ladled over the caramel and the ramekins are placed in a water bath in the oven to bake slowly until set but still tender.
The custard has a silky, tender texture with a balanced sweetness that bright vanilla accentuates. The caramel layer adds depth with its subtle bitterness and glossy finish. Baking in a water bath ensures gentle even cooking without curdling, resulting in a delicate pudding that can be unmolded to reveal the caramel topping.
Flan is typically served chilled and can be prepared in advance. The dessert suits formal or casual occasions, enjoyed alone or with fresh fruit for added contrast.
Note that the recipe's ingredient quantities can be adjusted according to servings needed. The milk should be heated but not boiled, and oven temperature and baking time are key to achieving the right texture. Caramel color should be monitored closely to avoid burning.
Ingredients
- 2 egg
- 250 ml milk full-fat
- 1 egg yolk
- 40 g icing sugar
- 50 g granulated sugar
- 25 ml water cold
- ½ teaspoon vinegar
- 1 teaspoon vanilla extract
Instructions
- In a pan, warm up the milk until it gets to the boiling point, then remove from the heat.
- Beat the eggs and egg yolk until they double their volume and get a pale yellow colour, then add them to the milk, whisking well.
- Add the icing sugar and vanilla extract, and mix again to combine, making sure you have a smooth consistency. Set aside.
- To make the caramel, add the granulated sugar, water and vinegar to a pan set over a low heat.
- Leave to simmer undisturbed for 25-30 minutes until the syrup turns into a light brown colour.
- Preheat the oven to 170 degrees C (340 F).
- Divide the caramel between 4 ramekins, making sure the bottom of the ramekins is well covered with an even layer of caramel.
- Use a ladle to divide the egg mixture between the 4 ramekins too, then arrange them on an ovenproof dish.
- Add hot water to the dish, so that the ramekins are half covered in water.
- Bake for approximately 35-40 minutes until the crème caramel is set and firm to touch.
- Leave to cool down to room temperature, then refrigerate for at least 3-4 hours, ideally overnight.
- Run a sharp knife around the edges, place a small plate on top of the ramekin, then flip it over to release the crème caramel. Alternatively, you can serve it straight from the ramekin.Enjoy!
Notes
- Ingredient quantities can be scaled based on the number of servings required.
- Milk should be heated to just boiling point before adding to eggs, then removed from heat.
- Simmer caramel without stirring to reach a light brown color; watch carefully to prevent burning.
- Bake the custard in a water bath to ensure gentle, even cooking and prevent curdling.
- Use the US customary measurements option for volume conversions if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 136mg | 45% |
| Sodium | 61mg | 3% |
| Potassium | 112mg | 2% |
| Sugar | 25g | 50% |
| Vitamin A | 285IU | 6% |
| Calcium | 89mg | 9% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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