Flan

Name: Flan
Total time: 5 h 57 min
Yield: 4 servings
Ingredients: 100 g White sugar; 60 ml Water; 1 piece Vanilla pod; 500 ml Whole milk; 3 piece Egg; 2 piece Egg yolks; 100 g White sugar; 500 ml Water

5 hr 57 min · 18 min active · makes ~1.45 l · Medium

Silky custard flan with caramelized sugar top, made from eggs, whole milk, and vanilla pod. Serves 4.

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Flan

Silky custard flan with caramelized sugar top, made from eggs, whole milk, and vanilla pod. Serves 4.

See more →

TOTAL TIME

5 hr 57 min

ACTIVE TIME

18 min

QUANTITY

~1.45 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/6

Tools0/13

Ingredients

0/6 gathered · 4 servings

200g

560ml

1piece

500ml

3piece

2piece

#	Quantity	Notes	State
1	200g	—	—
2	560ml	—	—
3	1piece	—	—
4	500ml	—	—
5	3piece	—	—
6	2piece	—	—

Tools

13 items

Serveware

2 items

Procedure

22 steps

1 of 22

Set the oven to 160 °C and allow it to come fully up to temperature.

160°C

⏱ 10 min

2 of 22

Tip the sugar into the small saucepan.

White sugar · 100 g

⏱ 8s

ResultWhite sugar

3 of 22

Pour the water into the saucepan with the sugar.

Water · 60 ml

⏱ 5s

ResultWhite sugar and water

4 of 22

Set the saucepan over medium heat and swirl the pan gently — without stirring — until the syrup turns a deep amber caramel.

⏱ 8 min

ResultAmber caramel

5 of 22

Immediately divide the caramel between 4 ramekins, tilting each one quickly so the caramel coats the base evenly.

Amber caramel · step 4

⏱ 30s

ResultAmber caramel

6 of 22

Leave the ramekins to stand at room temperature until the caramel has hardened completely.

⏱ 5 min

ResultSet caramel base

7 of 22

Split the vanilla pod lengthways with a paring knife, scrape out the seeds, and add both pod and seeds to the medium saucepan.

Vanilla pod · 1 piece

⏱ 8s

ResultVanilla pod

8 of 22

Pour the milk into the saucepan with the vanilla.

Whole milk · 500 ml

⏱ 8s

ResultVanilla pod and whole milk

9 of 22

Set the saucepan over medium-low heat and warm the milk until it just begins to steam at the edges, then remove it from the heat.

⏱ 5 min

ResultWarm vanilla milkused in step 14

10 of 22

Crack the eggs into the large bowl, discarding the shells.

Egg · 3 piece

⏱ 15s

ResultEgg

11 of 22

Add the egg yolks to the bowl with the whole eggs.

Egg yolks · 2 piece

⏱ 10s

ResultEgg and egg yolks

12 of 22

Add the remaining sugar to the eggs.

White sugar · 100 g

⏱ 8s

ResultEgg and egg yolks and white sugar

13 of 22

Whisk the eggs and sugar together until the mixture is pale and the sugar has dissolved, but do not beat in air — whisk only until combined.

⏱ 1 min

ResultLightly whisked egg and sugar

14 of 22

Pour the warm vanilla milk slowly into the egg mixture in a thin, steady stream, whisking constantly so the eggs do not scramble.

Warm vanilla milk · step 9

⏱ 30s

ResultWarm vanilla milk and lightly whisked egg and sugar

15 of 22

Whisk gently until the custard is smooth and fully combined, then discard the vanilla pod.

⏱ 30s

ResultCustardused in step 17

16 of 22

Arrange the caramel-lined 150 ml ramekins snugly inside a deep baking dish about 25 x 20 cm.

⏱ 20s

ResultSet caramel base

17 of 22

Ladle the custard evenly into each ramekin, dividing it equally between the 4.

Custard · step 15

⏱ 30s

ResultSet caramel base and custardused in step 20

18 of 22

Pour enough hot water into the baking dish to come halfway up the sides of the ramekins, creating a water bath.

Water · 500 ml

⏱ 20s

ResultWater

19 of 22

Slide the baking dish into the oven.

⏱ 20s

ResultWater

20 of 22

Bake until the custards are just set — they should wobble gently in the centre when nudged but not slosh.

Set caramel base and custard · step 17

160°C

⏱ 40 min

ResultBaked flan

21 of 22

Lift the ramekins out of the water bath and transfer them to a wire rack to cool to room temperature, about 1 hour.

Baked flan · step 20

⏱ 1 hr

ResultBaked flan

22 of 22

Once cool, refrigerate the ramekins for at least 4 hours, or overnight, until the custard is thoroughly chilled and set.

Baked flan · step 21

⏱ 4 hr

ResultChilled baked flan

Total Time5 hr 57 min

#	Product	Tool	Action
1	—	160°C	Set the oven to 160 °C and allow it to come fully up to temperature.⏱ 10 min
2	100 g		Tip the sugar into the small saucepan.⏱ 8sResultWhite sugar
3	60 ml		Pour the water into the saucepan with the sugar.⏱ 5sResultWhite sugar and water
4	—		Set the saucepan over medium heat and swirl the pan gently — without stirring — until the syrup turns a deep amber caramel.⏱ 8 minResultAmber caramel
5	Amber caramelstep 4		Immediately divide the caramel between 4 ramekins, tilting each one quickly so the caramel coats the base evenly.⏱ 30sResultAmber caramel
6	—		Leave the ramekins to stand at room temperature until the caramel has hardened completely.⏱ 5 minResultSet caramel base
7	1 piece		Split the vanilla pod lengthways with a paring knife, scrape out the seeds, and add both pod and seeds to the medium saucepan.⏱ 8sResultVanilla pod
8	500 ml		Pour the milk into the saucepan with the vanilla.⏱ 8sResultVanilla pod and whole milk
9	—		Set the saucepan over medium-low heat and warm the milk until it just begins to steam at the edges, then remove it from the heat.⏱ 5 minResultWarm vanilla milkused in step 14
10	3 piece		Crack the eggs into the large bowl, discarding the shells.⏱ 15sResultEgg
11	2 piece		Add the egg yolks to the bowl with the whole eggs.⏱ 10sResultEgg and egg yolks
12	100 g		Add the remaining sugar to the eggs.⏱ 8sResultEgg and egg yolks and white sugar
13	—		Whisk the eggs and sugar together until the mixture is pale and the sugar has dissolved, but do not beat in air — whisk only until combined.⏱ 1 minResultLightly whisked egg and sugar
14	Warm vanilla milkstep 9		Pour the warm vanilla milk slowly into the egg mixture in a thin, steady stream, whisking constantly so the eggs do not scramble.⏱ 30sResultWarm vanilla milk and lightly whisked egg and sugar
15	—		Whisk gently until the custard is smooth and fully combined, then discard the vanilla pod.⏱ 30sResultCustardused in step 17
16	—		Arrange the caramel-lined 150 ml ramekins snugly inside a deep baking dish about 25 x 20 cm.⏱ 20sResultSet caramel base
17	Custardstep 15		Ladle the custard evenly into each ramekin, dividing it equally between the 4.⏱ 30sResultSet caramel base and custardused in step 20
18	500 ml		Pour enough hot water into the baking dish to come halfway up the sides of the ramekins, creating a water bath.⏱ 20sResultWater
19	—		Slide the baking dish into the oven.⏱ 20sResultWater
20	Set caramel base and custardstep 17	160°C	Bake until the custards are just set — they should wobble gently in the centre when nudged but not slosh.⏱ 40 minResultBaked flan
21	Baked flanstep 20		Lift the ramekins out of the water bath and transfer them to a wire rack to cool to room temperature, about 1 hour.⏱ 1 hrResultBaked flan
22	Baked flanstep 21		Once cool, refrigerate the ramekins for at least 4 hours, or overnight, until the custard is thoroughly chilled and set.⏱ 4 hrResultChilled baked flan
Total Time			5 hr 57 min

Serving

Run the tip of a paring knife around the inside edge of each ramekin to release the custard from the sides.
Place a plate upside-down over each ramekin, then invert the two together in one confident motion so the flan drops onto the plate with the caramel pooling around it.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	358kcal
	10g
	10g
	5g
	57g
	56g
	128mg

Ingredients0/6

Tools0/13

Recipe

Flan

Silky custard flan with caramelized sugar top, made from eggs, whole milk, and vanilla pod. Serves 4.

What you’ll doYou will make a caramel sauce and set it in ramekins, then prepare a vanilla custard by warming milk infused with vanilla and whisking it into eggs and sugar. The custard goes into the caramel-lined ramekins in a water bath, then bakes until gently set. After cooling and a long chill, you will invert each flan onto a plate so the caramel runs around it.

Serves4

Total5 hr 57 min

LevelMedium

Ingredients

White sugar200 g
Water560 ml
Vanilla pod1 piece
Whole milk500 ml
Egg3 piece
Egg yolks2 piece

Tools

OvenSmall saucepanChef's knifeWire rackLarge bowlWhiskRamekinDeep baking dishParing knifeLadlePlateMedium saucepanOven glove

Method

Set the oven to 160 °C and allow it to come fully up to temperature.

160°C10 minOven

Tip the sugar into the small saucepan.

8sSmall saucepanWhite sugar · 100 g

Pour the water into the saucepan with the sugar.

5sSmall saucepanWater · 60 ml

Set the saucepan over medium heat and swirl the pan gently — without stirring — until the syrup turns a deep amber caramel.

8 minSmall saucepan

Immediately divide the caramel between 4 ramekins, tilting each one quickly so the caramel coats the base evenly.

30sRamekinAmber caramel · step 4

Leave the ramekins to stand at room temperature until the caramel has hardened completely.

5 minRamekin

Split the vanilla pod lengthways with a paring knife, scrape out the seeds, and add both pod and seeds to the medium saucepan.

8sMedium saucepan, Chefs knifeVanilla pod · 1 piece

Pour the milk into the saucepan with the vanilla.

8sMedium saucepanWhole milk · 500 ml

Set the saucepan over medium-low heat and warm the milk until it just begins to steam at the edges, then remove it from the heat.

Result · Warm vanilla milk · used in step 14

5 minMedium saucepan

Crack the eggs into the large bowl, discarding the shells.

15sLarge bowlEgg · 3 piece

Add the egg yolks to the bowl with the whole eggs.

10sLarge bowlEgg yolks · 2 piece

Add the remaining sugar to the eggs.

8sLarge bowlWhite sugar · 100 g

Whisk the eggs and sugar together until the mixture is pale and the sugar has dissolved, but do not beat in air — whisk only until combined.

1 minLarge bowl, Whisk

Pour the warm vanilla milk slowly into the egg mixture in a thin, steady stream, whisking constantly so the eggs do not scramble.

30sLarge bowlWarm vanilla milk · step 9

Whisk gently until the custard is smooth and fully combined, then discard the vanilla pod.

Result · Custard · used in step 17

30sLarge bowl, Whisk

Arrange the caramel-lined 150 ml ramekins snugly inside a deep baking dish about 25 x 20 cm.

20sRamekin, Deep baking dish

Ladle the custard evenly into each ramekin, dividing it equally between the 4.

Result · Set caramel base and custard · used in step 20

30sRamekin, LadleCustard · step 15

Pour enough hot water into the baking dish to come halfway up the sides of the ramekins, creating a water bath.

20sDeep baking dishWater · 500 ml

Slide the baking dish into the oven.

20sDeep baking dish, Oven, Oven glove

Bake until the custards are just set — they should wobble gently in the centre when nudged but not slosh.

160°C40 minDeep baking dish, OvenSet caramel base and custard · step 17

Lift the ramekins out of the water bath and transfer them to a wire rack to cool to room temperature, about 1 hour.

1 hrWire rackBaked flan · step 20

Once cool, refrigerate the ramekins for at least 4 hours, or overnight, until the custard is thoroughly chilled and set.

4 hrRamekinBaked flan · step 21

Run the tip of a paring knife around the inside edge of each ramekin to release the custard from the sides.

30sRamekin, Paring knife

Place a plate upside-down over each ramekin, then invert the two together in one confident motion so the flan drops onto the plate with the caramel pooling around it.

Result · Flan

20sPlateLoosened flan · step 23

Printed 6 October 2026