A good Flan Recipe is a must in my house!
Sumptuous vanilla crème caramel pudding as a rewarding dessert can do wonders.
Global Food Recipes
with Spices and Herbs
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I am not a sweet tooth, but a homemade custard is my ultimate weakness, and so I perfected an easy to prepare flan, and you can do this too!
🥣 Ingredients
You will need a handful of ingredients to make this fantastic creamy flan dessert from scratch. See the full recipe further below, fort details US and metric measurements.
- Milk
- Vanilla — A whole vanilla bean to infuse the milk OR vanilla bean paste OR vanilla extract. Either one works, I, personally, prefer a entire real vanilla bean for flavor.
- Sweetened Condensed Milk — Turns out creamier, and it's the better option than plain sugar.
- Eggs and Egg Yolk — The base of every good french flan! Keeps the flan together, creates the texture that we are looking for, and adds the egg taste that we love.
- Powdered Sugar + Water — To create a simple liquid caramel, which will be the base of your flan.
👁️ More French Dessert Ideas
- Apple Cake with Calvados (French apple alcohol)
- Blueberry Tart with Custard (a French open pie)
- Clafoutis — Flan-like dessert with fresh full cherries.
Dear reader, what's your favorite french sweet treat?
Global Food Recipes
with Spices and Herbs
Free E-Book available for a limited time. Grab yours now and get instantly inspired!
You missed out!
📖 Recipe
Easy Flan Recipe
Ingredients
For the Flan Custard:
- 2 Cups Milk
- 1 Vanilla Bean
- 1 ¼ Cup Sweetened Condensed Milk
- 2 Eggs
- 2 Egg Yolks
For the Caramel:
- 2 ½ Tablespoons Powdered Sugar
- 2 Tablespoons Lukewarm Water
Instructions
- Now prepare the Caramel by placing half amount of the powdered sugar into the pot with the 2 Tablespoons of Water. Keep it on a very low flame, it has to heat up gradually and make sure there are not lumps. Slowly you will notice that the sugar is melting and at that point you add the remaining sugar. Take care that you don't burn your caramel. Believe me it happens very quickly, so when you see the sugar melted and slowly turning into a yellow golden, stir well. A few seconds later it will be turning brown and at that point you can take it away from the heat.
- Preheat your oven to 350 Fahrenheit/ 180 Celsius!
- In a pot add the milk, cut lengthwise into your vanilla bean and collect the small black seeds with a spoon. Add the seeds and empty vanilla bean into the milk and heat up for a short time. The vanilla flavor will incorporate into the milk while it's simmering. Once it is hot enough, remove from the heat and let the vanilla bean steep in the milk for a few minutes. Never boil and don't allow the milk to grow a skin on top or the vanilla seeds might get stuck in the skin. Discard the empty vanilla bean.
- Pour the vanilla milk into the egg condensed milk mixture and whisk heavily so that all ingredients are well incorporated. You should do that quickly because you don't want any egg lumps to form with the hot milk.
- Then pour the mixture over the caramel into the ramekins and place the baking shape with the water bath and ramekins into the oven and bake at 350° Fahrenheit/ 180° Celsius for about 18 minutes or until the top has turned golden brown. You can check too if it's cooked in the center by poking with a knife, if the knife comes back clean it is ready, otherwise the flan might take a few more minutes in the oven to bake properly.
- Serve in the Ramekin or turn over into a plate. I prefer the flan cold, so you can keep them in the fridge to cool before serving or serve them still warm (but cooled down).