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Flan without Condensed Milk
4.4 from 93 votes

Flan without Condensed Milk

Flan without Condensed Milk is a creamy baked custard dessert made from eggs, full-fat milk, sugar, and vanilla, topped with caramel sauce created from granulated sugar, water, and vinegar. The rich custard is smooth and firm with a delicate sweetness, contrasted by the bittersweet caramel coating the ramekins.

Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
Servings: 4 people
Calories: 174 kcal
Course: Dessert
Cuisine: French

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

    Cup of Yum
  1. In a pan, warm up the milk until it gets to the boiling point, then remove from the heat.
  2. 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.
  3. Add the icing sugar and vanilla extract, and mix again to combine, making sure you have a smooth consistency. Set aside.
  4. To make the caramel, add the granulated sugar, water and vinegar to a pan set over a low heat.
  5. Leave to simmer undisturbed for 25-30 minutes until the syrup turns into a light brown colour.
  6. Preheat the oven to 170 degrees C (340 F).
  7. Divide the caramel between 4 ramekins, making sure the bottom of the ramekins is well covered with an even layer of caramel.
  8. Use a ladle to divide the egg mixture between the 4 ramekins too, then arrange them on an ovenproof dish.
  9. Add hot water to the dish, so that the ramekins are half covered in water.
  10. Bake for approximately 35-40 minutes until the crème caramel is set and firm to touch.
  11. Leave to cool down to room temperature, then refrigerate for at least 3-4 hours, ideally overnight.
  12. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 174

% 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.