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Easy Flan Without Condensed Milk Recipe

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3.9 from 65 reviews

  • Author: Amina
  • Total Time: 4 hours 45 minutes
  • Yield: 4 servings

Description

This Easy Flan recipe creates a smooth, creamy caramel custard dessert without using condensed milk. With a rich caramel base and a velvety custard made from cream, whole milk, and eggs, this flan is baked in a water bath to ensure a delicate texture. Perfect for a sophisticated yet simple dessert that can be made ahead and chilled before serving.

Ingredients

Caramel

  • 150 g caster sugar (divided)
  • 2 tbsp water

Custard

  • 250 ml heavy/double cream
  • 250 ml whole milk
  • 1 vanilla pod, seeds scraped and pod reserved
  • ¼ tsp salt
  • 3 egg yolks
  • 1 whole egg

Instructions

  1. Preheat and Prepare Caramel: Preheat the oven to 150°C (300°F). Have a small dish of water and a pastry brush ready. In a small saucepan, combine 100 g of sugar with 2 tbsp water over medium heat. Stir constantly with a heatproof spatula until the sugar dissolves completely, then stop stirring before it boils. Use the wet pastry brush to wash down the sugar crystals from the sides of the pan to prevent recrystallization.
  2. Cook Caramel: Allow the syrup to boil undisturbed until it turns a deep amber color and wisps of smoke appear, about 5-10 minutes. Immediately pour the hot caramel evenly into four 175 ml (6 oz) ramekins, swirling each to coat the bottom. Set aside to cool.
  3. Prepare Custard Base: Boil a kettle of water for the water bath. In a medium saucepan, combine heavy cream, whole milk, vanilla seeds and the reserved pod, and salt. Heat over medium-low until gently simmering, then remove from heat.
  4. Mix Eggs and Sugar: While the milk heats, whisk together 3 egg yolks, 1 whole egg, and the remaining 50 g sugar vigorously for about 90 seconds until frothy, light, and pale.
  5. Combine Custard Ingredients: Remove the vanilla pod from the milk mixture. Slowly stream the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. Strain the combined custard through a fine mesh sieve into a large measuring jug to ensure smoothness.
  6. Assemble and Bake: Pour the custard evenly into the caramel-coated ramekins. Line a large baking dish with a tea towel and arrange the ramekins on top. Pour boiling water into the dish until it reaches halfway up the ramekins. Cover the baking dish tightly with aluminum foil.
  7. Bake the Flan: Carefully transfer the water bath to the preheated oven and bake for 30-40 minutes until custards are set but still wobble slightly when shaken.
  8. Cool and Chill: Remove the ramekins from the oven and let them cool for 5 minutes before transferring them from the water bath to a cooling rack. Allow them to cool to room temperature, then refrigerate for at least 3-4 hours until fully chilled and set.
  9. Serve: To serve, run a paring knife around the ramekin edges to loosen the flan. Place a plate inverted on top of the ramekin, flip them over quickly in one motion, and give a firm shake to unmold. Lift the ramekin and serve the flan with the caramel sauce.

Notes

  • Note 1: Dividing the sugar allows you to use some for the caramel and some to sweeten the custard.
  • Note 2: The vanilla pod adds intense flavor; make sure to scrape out the seeds and also infuse the pod in the milk.
  • Note 3: Pour the caramel carefully as it will be very hot and can harden quickly in the ramekins.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://aminabakes.com/easy-flan-without-condensed-milk-recipe/