step-by-step recipe for making caramel custard (flan)

 

The video below shows a step-by-step recipe for making caramel custard (flan). Here’s a clear breakdown of the process:

Ingredients

• 3 tbsp sugar (for caramel)
• 1 tbsp water
• 2 eggs
• 1 tsp vanilla extract
• 3 tbsp sugar (for custard mixture)
• 1 cup lukewarm milk

Steps

1. Make the Caramel

1. In a pan, add 3 tbsp sugar and 1 tbsp water.
2. Heat on low until the sugar melts and caramelizes into a golden brown syrup.
3. Pour the caramel into disposable cups and tilt/spread so it coats the bottom.
4. Let it cool and harden.

2. Prepare the Custard

1. In a bowl, whisk 2 eggs with 1 tsp vanilla.
2. Add 3 tbsp sugar, whisk well.
3. Pour in 1 cup lukewarm milk, whisk until combined.
4. Strain the mixture through a sieve to make it smooth.

3. Steam the Custard

1. Pour the custard mixture into the caramel-lined cups.
2. Cover the cups with lids (or foil).
3. Place in a steamer, cover, and steam for 10–12 minutes on low flame.
4. Let them cool, then refrigerate for 1 hour.

4. Serve

1. Run a knife around the edges of the custard.
2. Flip onto a plate to unmold.
3. The caramel will flow over the custard, giving a glossy topping.

✨ You now have smooth, creamy caramel custard (flan) ready to enjoy!

Here’s the oven-baked version of the caramel custard (flan) recipe shown in the video:

Baked Caramel Custard (Flan) Recipe

Ingredients

• 3 tbsp sugar (for caramel)
• 1 tbsp water
• 2 eggs
• 1 tsp vanilla extract
• 3 tbsp sugar (for custard mixture)
• 1 cup lukewarm milk

Instructions

1. Make the Caramel

1. In a saucepan, add 3 tbsp sugar and 1 tbsp water.
2. Heat on medium-low until the sugar melts and turns golden brown.
3. Immediately pour the caramel into small ramekins or a baking dish, swirling to coat the bottom evenly.
4. Let it set while preparing the custard.

2. Prepare the Custard

1. In a bowl, whisk together 2 eggs and 1 tsp vanilla extract.
2. Add 3 tbsp sugar and whisk well.
3. Slowly pour in 1 cup lukewarm milk, mixing until smooth.
4. Strain the mixture through a sieve to remove bubbles or lumps.

3. Bake the Custard

1. Pour the custard mixture into the caramel-coated ramekins/baking dish.
2. Place the ramekins in a larger baking tray.
3. Fill the tray with hot water (about halfway up the sides of the ramekins) — this is called a water bath (bain-marie).
4. Bake in a preheated oven at 160°C (320°F) for 35–40 minutes, or until the custard is set but still slightly wobbly in the center.

4. Cool and Serve

1. Remove from the oven, let cool to room temperature.
2. Refrigerate for at least 2 hours (overnight is best).
3. To serve, run a knife around the edges, invert onto a plate, and let the caramel sauce flow over the custard.

✨ The oven method gives a slightly firmer but extra smooth flan, compared to steaming.