Desserts · ALWAYS FREE
Vanilla caramel flan
Whole eggs and milk form a gently baked vanilla custard that unmolds onto a pool of amber caramel after a full chill.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Set six 8-fluid-ounce (240-ml) oven-safe ramekins in a deep roasting pan. Heat the oven to 325°F (165°C). In a small light-colored saucepan combine about 2 ⅞ oz (80 g) sugar with about 2 tbsp (30 g) water. Heat gently until dissolved, then boil without stirring, swirling carefully as needed, until amber, approximately 7-10 minutes. Immediately divide among ramekins and tilt gently to coat bottoms. Hot sugar causes severe burns: use dry oven mitts, keep hands away from the syrup and never touch or taste hot caramel.
- Whisk eggs with remaining about 2 ⅛ oz (60 g) sugar and salt just until combined. Heat milk until steaming, not boiling. Gradually whisk it into the eggs, then stir in vanilla. Divide all mixture equally among ramekins, avoiding excessive foam. Pour hot water into the roasting pan to reach halfway up ramekin sides, keeping water out of custards.
- Bake 35-50 minutes until edges are set, centers tremble gently rather than slosh, and the center of a custard reaches 175°F (79°C). Remove ramekins individually from the bath using secure heatproof protection; leave the heavy hot-water pan to cool safely. Cool custards on a rack for 20 minutes, then refrigerate, loosely covered until cold, at 40°F (4°C) or below for at least 8 hours. Cover fully once chilled; total time includes this chill.
- Run a thin knife around each chilled edge. Briefly warm the ramekin bottom in warm water for 20-30 seconds if needed, dry it, then invert onto a rimmed plate and lift. Spoon remaining liquid caramel over each custard. Serve cold. Keep refrigerated and use within 3 days; do not leave out longer than 2 hours.
Estimated nutrition
Per serving · 1 of 6- Calories
- 201 kcal
- Protein
- 7.3 g
- Total carbohydrate
- 28.5 g
- Total fat
- 6.4 g
- Total sugars
- 28.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Divide full custard and caramel input by six. Contains egg and milk. Gluten-free depends on suitable vanilla and other packaged labels and personal cross-contact requirements. Caramel recovery and evaporation are not measured; estimate counts all sugar.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Vanilla caramel flan: whole milk; whole egg without shell; granulated sugar; water for caramel; vanilla extract; salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Vanilla caramel flan: whole milk; whole egg without shell; granulated sugar; water for caramel; vanilla extract; salt. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
