Easy Flan Without Condensed Milk

This simple flan is quick to make and lusciously creamy. Baked upside down and topped with a beautiful caramel syrup, this is a special occasion dessert that's sure to be enjoyed.

5 from 2 votes

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Servings 4

Prep Time 5

Chilling Time 4

Total Time 4 45

Equipment

4 175ml/6oz ramekins

Ingredients

150 g (¾ cup) caster sugar divided, (see note 1)
250 ml (1 cup) heavy/double cream
250 ml (1 cup) whole milk
1 vanilla pod seeds scraped & pod reserved (see note 2)
¼ tsp salt
3 egg yolks
1 egg

Instructions

Preheat oven to 150°C/300°F. Set a small dish of water and a pastry brush next to the stove. Add 100g (½ cup) sugar to a small saucepan and drizzle over 2 tbsp of water. Set over medium heat and, stirring constantly with a heatproof spatula, dissolve the sugar. It is important that the sugar is completely dissolved before allowing the mixture to come to a boil.
Once the sugar is dissolved and before the mixture has come to a boil, stop stirring entirely. Dip the pastry brush in the water and wash down the sides of the pan. Let the syrup boil, undisturbed, until it reaches a deep amber colour and wisps of smoke appear - about 5-10 minutes.
Immediately pour the caramel equally into four 175ml/6oz ramekins, swirling each ramekin to coat the bottom in caramel. Set aside. (See note 3)
Put a kettle of water on to boil. Add the cream, milk, vanilla seeds and pod and salt to a medium saucepan. Set over medium-low heat and bring to a gentle simmer. Once simmering, remove from the heat.
While the milk is coming up to a simmer, add the egg yolks, whole egg and remaining 50g (¼ cup) of sugar to a large mixing bowl. Whisk vigorously for about 90 seconds, or until the mixture is very frothy, light and pale.
Remove the vanilla pod from the milk mixture. Whisking constantly, slowly stream the hot milk mixture into the egg and sugar mixture. Set a fine mesh sieve over a large measuring jug or pitcher and strain the custard through the sieve.
Pour the custard into the ramekins, ensuring they are all equally filled. Line a large baking dish with a tea towel and arrange the ramekins on top. Pour the boiling water into the dish, ensuring that the water comes at least halfway up the ramekins. Tightly cover the baking dish with foil.
Carefully move the baking dish to the oven. Bake until the custards are set but still wobble when shaken - about 30-40 minutes. Remove from the oven and allow to cool for 5 minutes before moving the ramekins from the water bath to a cooling rack. Let the flans cool to room temperature before moving to the refrigerator and allowing to chill completely - at least 3-4 hours.
To serve, run a paring knife around the edges of the ramekin. Put a plate upside down over the top of the ramekin. Flip the plate and ramekin over in on fluid motion and give it a firm shake. Lift the ramekin from the plate and serve.

Video

Notes

I recommend using caster sugar (also known as superfine sugar) rather than granulated sugar as it does dissolve a bit quicker. However, if all you have is granulated, this is not a problem and you will still see success so long as the sugar is completely dissolved before the syrup begins to boil.
Use 1 tbsp of vanilla extract or paste if that's all you have.
The caramel will harden in the ramekins. This is normal and will turn into a syrup once baked with the custard. If it is cooling too quickly in the pan, you can rewarm it by setting the pan over low heat until it is liquid again. If the caramel does not evenly coat the bottom of the ramekins, you can zap them in the microwave for 10-second increments to liquify the caramel and swirl to coat the bottom. Don't worry if it's not completely even as it will liquify and coat it when the flan is cooked.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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