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Easy Flan Without Condensed Milk Recipe

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4.3 from 165 reviews

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

Description

This easy flan recipe makes a creamy, rich caramel custard dessert without the need for condensed milk. Using simple ingredients like cream, milk, eggs, and sugar, you create a delicate flan with a perfectly caramelized top. The custard is baked gently in a water bath to achieve a smooth texture, then chilled to set fully before serving. Ideal for a classic, elegant dessert that’s simple to prepare.

Ingredients

Caramel

  • 150 g caster sugar (divided: 100 g and 50 g)
  • 2 tbsp water for caramel

Custard

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

Instructions

  1. Preheat and Prepare Caramel: Preheat oven to 150°C/300°F. Place a small dish of water and a pastry brush near the stove. Add 100g sugar and 2 tbsp water to a saucepan over medium heat, stirring constantly until sugar fully dissolves. Stop stirring once it reaches boiling point, wash down the sides with water using the brush, and let boil undisturbed until deep amber and faint smoke appears (about 5-10 minutes).
  2. Caramelize the Ramekins: Immediately pour the hot caramel evenly into four 175ml/6oz ramekins, swirling each to coat the base. Set aside to harden.
  3. Heat Milk Mixture: Boil water in a kettle. In a medium saucepan, combine cream, milk, vanilla seeds and pod, and salt. Warm over medium-low heat until gently simmering. Remove from heat.
  4. Whisk Eggs and Sugar: While milk heats, whisk the egg yolks, whole egg, and remaining 50g sugar vigorously in a large bowl until very frothy, light, and pale (about 90 seconds).
  5. Combine Custard Mixture: Remove vanilla pod from milk. Slowly pour the hot milk mixture into the egg mixture while whisking constantly. Strain the custard through a fine mesh sieve into a measuring jug to ensure smoothness.
  6. Fill Ramekins and Prepare Water Bath: Pour custard evenly into the caramel-coated ramekins. Place a tea towel in a large baking dish, arrange ramekins on top, then pour boiling water into the dish to halfway up the ramekins. Cover tightly with foil.
  7. Bake Custard: Transfer the baking dish to the oven and bake until custards are set but still slightly wobbly when shaken, about 30-40 minutes.
  8. Cool and Chill: Remove ramekins from the water bath after cooling 5 minutes at room temperature. Transfer to a cooling rack. Once cooled, refrigerate for at least 3-4 hours to chill and set completely.
  9. Unmold and Serve: To serve, run a paring knife around the edges, invert a plate over each ramekin, flip in one fluid motion, and give a firm shake to release the flan. Lift the ramekin and present the flan with its caramel topping.

Notes

  • Use a clean pastry brush and dish of water to wash down sugar crystals from the saucepan sides to ensure smooth caramel without graininess.
  • The vanilla pod infuses rich flavor—remove the pod before mixing custard to avoid lumps.
  • Pour boiling water carefully to avoid splashing into the custards during the water bath.
  • Use ramekins of equal size for even cooking and consistent portions.
  • Ensure custards are adequately chilled for the best texture and ease of unmolding.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

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