Caramel flan is an all time favourite of many. It’s delicious, light, quite refreshing and so easy & quick to prepare. With just egg, milk and sugar, this dessert can be whipped up in no time.
I have tried many versions of caramel flan recipes, but I am very happy with the current recipe from “Vao Bep voi Xuan Hong” (you tube link is here). The flan came out so smooth without any bubbles and still wiggly soft, it just melt in the mouth. The only regret is I prefer a darker caramel than this because I like that near-bitter taste of caramel, and I need to double the recipe if I want to have more than 2 flans myself 🙂 They do go fast in my house, or even at my sister’s house 😉
Ingredients: (enough for 7 small ramekins)
- 750 mL full cream milk
- 1/4 cup sugar (can be increased to taste)
- 3 eggs plus 3 egg yolks
- 1 tsp vanilla extract
- 1/2 cup sugar to make caramel
- Turn oven to 150 degree Celcius.
- Make the sugar caramel. Put 1/2 cup sugar and just enough water to wet it in a small pot. Put on high heat till it bubbles. Turn heat down to low. Do not stir the sugar syrup to avoid crystallization, just swirl the pot around if needed to. Watch out for that caramel colour which will appear a little after bubbling. When you start to see brownish colour on the bubbles, if you want a light caramel, take off heat at this stage and pour into small ramekins. If you prefer a darker shade, wait a little more, as long as it’s not burn. Note: after you take if off heat, the caramel will still turn slightly darker due to the residual heat.
- Heat up milk, vanilla extract and 1/4 cup sugar until it just start to heat up around the edges. Take off heat.
- Meanwhile, lightly whisk the eggs and egg yolks together, just to mix them well, there is no need to whisk hard and produce too much bubbles. It’s not sponge cake, so we don’t have to.
- When the milk is ready, slowly pour into the egg mixture while whisking gently. This is to prevent scrambling the eggs. After adding all the milk into the egg mixture, strain through a sieve and divide equally among the caramel-lined ramekins.
- Boil a kettle’s worth of water. Place all ramekins into a baking tray. Fill boiled water up to half way of the ramekins’ height.
- Bake at pre-set temperature for 35 minutes. It should still be wiggly in the center.
- Cool down and refrigerate for at least 2 hours before serving!