I perfected a Creamy Leche Flan Recipe with one unexpected pantry trick that produces an impossibly silky caramel custard you’ll want to learn more about.

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I make this Custard Flan when I want something that feels a little showy but isn’t dramatic to pull off. Using just granulated sugar and a touch of vanilla extract, it somehow turns into that silky, glossy dessert people keep asking about.

I call it my Creamy Leche Flan Recipe though honestly i never follow a strict routine, i tweak it by mood and it still wows. The surface trembles, the flavor is subtle, and it always starts a conversation, like someone asks what my secret is and i smile and dodge the question.

Try it once, you’ll get curious real quick.

Ingredients

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Granulated sugar: Gives sweetness and caramel color, mostly simple carbs, no fiber or protein.
Eggs: Its rich in protein, help thicken custard and add body, also add fats.
Extra yolks: Extra yolks make custard creamier, higher fat, richer mouthfeel and color.
Whole milk: Adds creaminess, supplies lactose carbs, calcium and some protein, not light.
Vanilla: Pure vanilla or seeds give aromatic sweetness and depth, kinda floral.
Salt: Just a pinch brightens sweetness, balances flavors, tiny mineral boost.
Caramelized sugar: When sugar melts it browns and turns bitter if burnt, gives glossy sauce.
Water: Helps dissolve sugar for caramel, no nutrients, mostly evaporates while cooking.

Ingredient Quantities

Granulated sugar, divided: 3/4 cup (150 g) for caramel and 1/2 cup (100 g) for the custard

2 tablespoons water (for the caramel)

4 large eggs plus 2 large egg yolks (6 eggs total, room temp)

2 1/2 cups (600 ml) whole milk, warmed

1 1/2 teaspoons pure vanilla extract or seeds from 1 vanilla bean

Pinch of fine salt

How to Make this

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1. Take the 6 eggs out of the fridge so they come to room temp while you preheat the oven to 325°F (160°C) and set a deep roasting pan for a water bath.

2. Make the caramel: combine 3/4 cup (150 g) granulated sugar and 2 tablespoons water in a small saucepan, heat over medium without stirring, just swirl the pan now and then until the sugar turns a deep amber, watch it close cause it goes from perfect to burned fast, then remove from heat and immediately pour into six ramekins, tilt each to coat the bottom evenly, it will harden but dont worry it melts again during baking.

3. In a large bowl whisk the 4 whole eggs and 2 yolks with 1/2 cup (100 g) granulated sugar and a pinch of fine salt until blended, dont over-whip or you’ll get too many bubbles.

4. Warm 2 1/2 cups (600 ml) whole milk in a saucepan until steaming and small bubbles form at the edges but not boiling, remove from heat, stir in 1 1/2 teaspoons vanilla extract or the scraped seeds from 1 vanilla bean, if you used the pod you can steep it briefly then remove.

5. Temper the eggs: slowly pour about a third of the hot milk into the egg-sugar mix while whisking continuously, then gradually add the rest of the milk while whisking steady so the eggs dont scramble.

6. Strain the custard through a fine mesh sieve into a pouring jug to catch any foam or cooked bits, this step makes the texture silky smooth.

7. Pour the strained custard evenly into the caramel-lined ramekins, place the ramekins in the roasting pan and pour hot water into the pan until it reaches about halfway up the sides of the ramekins, cover loosely with foil to prevent over-browning.

8. Bake in the preheated 325°F oven for about 40 to 50 minutes, until the edges are set and the center still has a slight gentle wobble when you jiggle the ramekin, dont overbake or it’ll be grainy.

9. Remove ramekins from the water bath, let cool to room temperature, then refrigerate at least 4 hours or overnight to fully set and let the caramel liquefy.

10. To unmold run a thin knife around each ramekin, invert onto a plate, if the caramel sticks briefly dip the bottoms of ramekins in hot water for a few seconds to loosen then flip, serve chilled.

Equipment Needed

1. Six ramekins (about 4 to 6 oz / 120 to 180 ml each)
2. Deep roasting pan or large baking dish for the water bath
3. Two saucepans: one small for the caramel and one medium for warming the milk
4. Large mixing bowl
5. Whisk
6. Fine mesh sieve
7. Pouring jug or heatproof measuring cup for straining and pouring custard, dont use a flimsy cup
8. Measuring cups and spoons
9. Aluminum foil and oven mitts for covering and handling hot ramekins

FAQ

Q: How do I get a smooth, amber caramel without burning it?
A: Use the 3/4 cup sugar and 2 tbsp water, heat over medium, dont stir, just swirl the pan now and then so it cooks evenly. Watch for a deep amber color, pull it off the heat right away and pour into ramekins, tilt to coat. Caramel keeps cooking in the pan so be quick, it burns fast.

Q: My custard turns out grainy or full of bubbles, how do I fix that?
A: Warm the milk slowly, whisk eggs and yolks gently, then temper the eggs by adding warm milk bit by bit while whisking. Strain the mixture through a fine sieve into the caramel, skim any foam, and bake in a water bath. Gentle handling and straining are the main hacks.

Q: What's the right oven temp and how do I know it's done?
A: Bake at 325 F (about 160 C). For standard 4 to 6 oz ramekins expect 40 to 50 minutes, times vary. It's done when the edges are set and the center still slightly jiggles like gelatin, not liquid. Overbake and it gets rubbery.

Q: How do I unmold the flan so it looks pretty on the plate?
A: Run a thin knife around the rim, place a serving plate on top and invert. If it sticks, dip the bottom of the ramekin in hot water for 5 to 10 seconds to warm the caramel, then try again. Chill first for a cleaner release.

Q: Can I use milk substitutes or heavy cream instead of whole milk?
A: Whole milk gives the classic silky texture. Heavy cream makes it richer and firmer, low fat or plant milks can make it less set and change flavor, so if you swap, expect texture changes. Mixing milk and cream is a good compromise.

Q: Can I make the flan ahead and how long will it keep?
A: Yes, you can make it a day or two ahead. Cool, cover and refrigerate up to 48 hours. Unmold right before serving for best presentation, though you can unmold earlier if you prefer. Let it sit 10 to 15 minutes at room temp before serving if it's very cold.

Creme Caramel Custard, Flan Recipe Substitutions and Variations

Granulated sugar (caramel or custard): try light brown sugar 1:1 for a warmer, toffee like flavor; or use coconut sugar 1:1 for a similar sweetness and darker color; if you must use liquid sweeteners (honey or maple) use same volume but cut milk by about 2 tbsp and expect caramel to behave differently.
Eggs (4 whole + 2 yolks): replace up to 2 whole eggs with 1/3 cup pureed silken tofu per egg for lower cholesterol or vegetarian option, or use 1/4 cup reconstituted powdered egg per egg; don’t remove too many eggs or the custard won’t set properly.
Whole milk (2 1/2 cups): swap for equal parts heavy cream for a richer, silkier flan; use 2% or skim for a lighter custard (firmer texture); for dairy free, use full fat canned coconut milk 1:1, note it’ll add a coconut flavor and set a bit firmer.
Vanilla (1 1/2 tsp or 1 bean): use 1 tsp vanilla paste or 1 1/2 tsp pure extract if you don’t have a bean; for a different but nice twist try 1/2 tsp almond extract or 1 tsp finely grated orange zest, both are stronger so taste as you go.

Pro Tips

– Watch the caramel like your life depends on it, it can go from perfect to burned in seconds. Tilt and swirl the pan instead of stirring, and if you see sugar crystals on the sides brush them down with a little wet pastry brush or carefully add a splash of hot water, otherwise start over — burned caramel tastes bitter.

– Bring the eggs to room temp and mix gently, dont whip air into the custard. If you see bubbles or foam, let the mix sit a few minutes and then strain it through a fine sieve right before pouring, that single step makes the texture silky.

– Temper slowly and steady, pour the hot milk in a thin stream while whisking, this prevents scrambled bits. If any tiny cooked bits still form, strain and discard them, or rescue by passing the custard through a chinois and continuing.

– Use very hot water for the bath and check doneness by a gentle wobble in the center, ovens vary so start checking a bit early. Chill overnight if you can, and when unmolding run a thin knife around the edge then dip the ramekin bottom in hot water for a few seconds to loosen the caramel.

Creme Caramel Custard, Flan Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected a Creamy Leche Flan Recipe with one unexpected pantry trick that produces an impossibly silky caramel custard you'll want to learn more about.

Servings

servings

Calories

294

kcal

Equipment: 1. Six ramekins (about 4 to 6 oz / 120 to 180 ml each)
2. Deep roasting pan or large baking dish for the water bath
3. Two saucepans: one small for the caramel and one medium for warming the milk
4. Large mixing bowl
5. Whisk
6. Fine mesh sieve
7. Pouring jug or heatproof measuring cup for straining and pouring custard, dont use a flimsy cup
8. Measuring cups and spoons
9. Aluminum foil and oven mitts for covering and handling hot ramekins

Ingredients

Granulated sugar, divided: 3/4 cup (150 g) for caramel and 1/2 cup (100 g) for the custard
2 tablespoons water (for the caramel)
4 large eggs plus 2 large egg yolks (6 eggs total, room temp)
2 1/2 cups (600 ml) whole milk, warmed
1 1/2 teaspoons pure vanilla extract or seeds from 1 vanilla bean
Pinch of fine salt

Directions

Take the 6 eggs out of the fridge so they come to room temp while you preheat the oven to 325°F (160°C) and set a deep roasting pan for a water bath.
Make the caramel: combine 3/4 cup (150 g) granulated sugar and 2 tablespoons water in a small saucepan, heat over medium without stirring, just swirl the pan now and then until the sugar turns a deep amber, watch it close cause it goes from perfect to burned fast, then remove from heat and immediately pour into six ramekins, tilt each to coat the bottom evenly, it will harden but dont worry it melts again during baking.
In a large bowl whisk the 4 whole eggs and 2 yolks with 1/2 cup (100 g) granulated sugar and a pinch of fine salt until blended, dont over-whip or you'll get too many bubbles.
Warm 2 1/2 cups (600 ml) whole milk in a saucepan until steaming and small bubbles form at the edges but not boiling, remove from heat, stir in 1 1/2 teaspoons vanilla extract or the scraped seeds from 1 vanilla bean, if you used the pod you can steep it briefly then remove.
Temper the eggs: slowly pour about a third of the hot milk into the egg-sugar mix while whisking continuously, then gradually add the rest of the milk while whisking steady so the eggs dont scramble.
Strain the custard through a fine mesh sieve into a pouring jug to catch any foam or cooked bits, this step makes the texture silky smooth.
Pour the strained custard evenly into the caramel-lined ramekins, place the ramekins in the roasting pan and pour hot water into the pan until it reaches about halfway up the sides of the ramekins, cover loosely with foil to prevent over-browning.
Bake in the preheated 325°F oven for about 40 to 50 minutes, until the edges are set and the center still has a slight gentle wobble when you jiggle the ramekin, dont overbake or it'll be grainy.
Remove ramekins from the water bath, let cool to room temperature, then refrigerate at least 4 hours or overnight to fully set and let the caramel liquefy.
To unmold run a thin knife around each ramekin, invert onto a plate, if the caramel sticks briefly dip the bottoms of ramekins in hot water for a few seconds to loosen then flip, serve chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.