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This individual flan recipe creates a rich, creamy dessert topped with a smooth caramel sauce. Made with simple ingredients, it’s perfectly portioned for one and easy to make. With its silky texture and deep caramel flavor, this single serving dessert adds a touch of elegance to any meal.
Looking for more indulgent single serving desserts? Try our rich Pavlova, Chocolate Lava Cake, Bananas Foster, and Tiramisu.
Why You’ll Love This Recipe
- Perfectly Portioned: Just the right size for one.
- Easy to Make: Made with simple ingredients.
- Beautiful Presentation: Smooth custard with a glossy caramel topping.
- Deep Caramel Flavor: Enjoy the rich, velvety taste of caramel in every bite.
- Easily Scaled: Double the ingredients to make flan for two.
Flan, also known as crème caramel, is a classic custard dessert with a silky texture and a rich caramel topping. Unlike crème brûlée, which has a hardened sugar crust, flan has a soft caramel layer that forms as it bakes.
It’s one of my favorite desserts—simple ingredients create something so smooth and decadent. This flan for one delivers the same creamy consistency and deep caramel flavor in a perfectly portioned size, making it a special treat anytime.
Ingredients
If you have any ingredients leftover from this small flan recipe, check out our Leftover Ingredients Recipe Finder.
- Sugar: Used to create the caramel topping and to sweeten the custard.
- Water: Helps dissolve the sugar for an even, silky caramel layer.
- Milk: Whole milk gives the flan its creamy texture and rich flavor. While 2% or half-and-half can be used, lower-fat milk may result in a thinner consistency.
- Egg: Provides structure and gives the flan its smooth, custard-like texture.
- Vanilla: Enhances the flavor and adds warmth to the custard.
- Salt: A small pinch balances the sweetness and brings out the flavors.
Recipe Variations
This single serving flan recipe can be customized in many ways:
- Warm Spices: Add a pinch of cinnamon or nutmeg for a rich, spiced flavor.
- Lemon Flan: Mix in 1/2 teaspoon of lemon zest for a bright, citrusy twist.
- Chocolate Flan: Stir in a tablespoon of chocolate chips into the milk mixture to melt for a rich, decadent version.
- Coffee Crème Caramel: Blend in 1/4 teaspoon of instant coffee granules into the milk mixture for a smooth, coffee-infused flavor.
How To Make Flan For One
These step-by-step photos and instructions help you visualize how to make this single serve flan recipe. See the recipe box below for the full recipe and ingredient amounts.
- Preheat the oven: Adjust the oven rack to the middle position and preheat to 350°F (177°C).
- Make the caramel: In a 1-quart saucepan, combine 2 tablespoons sugar and 1 tablespoon water. Stir over low heat until the sugar dissolves, about 2 minutes.
- Cook the caramel: Increase heat to medium-high and boil without stirring until the syrup turns deep amber, swirling the pan occasionally. This takes about 7-9 minutes. Watch closely—it darkens quickly.
The photos below show how the sugar changes color as it cooks, from clear to deep amber.
Pro Tip: To clean the saucepan, boil water in it until the caramel dissolves.
- Prepare the ramekin: Immediately pour the caramel into a 10-ounce ramekin, tilting to coat the bottom. If it hardens, don’t worry—it will soften as the flan bakes.
- Heat the milk: In a saucepan over medium-low heat, warm the milk and 2 tablespoons sugar until the sugar dissolves. Do not boil—aim for lukewarm, about 2 minutes.
- Temper the egg: In a bowl, whisk the egg. Slowly whisk in the warm milk, vanilla, and salt, pouring gradually and whisking constantly to avoid scrambling the egg.
- Strain the custard: Pour the mixture through a fine-mesh strainer to remove bubbles and ensure a smooth texture.
- Set up the water bath: Place the ramekin inside a larger baking dish, about 5×5 inches. If needed, set the dish on a baking sheet for easier handling. Pour hot water around the ramekin, filling halfway up the sides.
- Bake and cool: Bake for 45 minutes until the edges are set but the center still jiggles slightly. Remove from the oven and let the flan cool in the water bath for 1 hour.
- Chill and unmold: Transfer to the fridge, cover with plastic wrap, and chill overnight or up to 3 days. When ready to serve, run a knife around the edges of the ramekin, place a plate on top, and flip. If the flan doesn’t release immediately, let it sit for a minute.
- Serve and enjoy! Your homemade individual flan is ready.
Expert Tips
- Prepare Before You Start: The process moves quickly, so read through the recipe and have your ingredients measured and prepared.
- Watch the Caramel: Caramel can go from perfect to burnt in seconds. Keep a close eye on it as it cooks.
- Temper the Egg: Slowly add warm milk to the beaten egg while whisking to prevent it from curdling.
- Use a Water Bath: This step is essential for a creamy, smooth texture
- Strain the Custard: Pour the mixture through a fine-mesh strainer before baking to remove air bubbles for the best texture.
- Don’t Overbake: The flan is done when the edges are set, and the center has a slight jiggle. It will firm up as it chills.
Frequently Asked Questions
Yes, flan needs to chill before serving and can be made up to three days in advance.
Bubbles usually form from over-whisking the egg and warm milk, which traps air in the custard. Overcooking can also cause bubbles by making the custard boil. To avoid this, whisk gently, strain the mixture before baking, and remove the flan when the edges are set but the center still jiggles. Bubbles won’t affect the taste, just the look.
Yes, double the ingredients and use two 10-ounce ramekins.
This usually happens for one of three reasons. First, the flan may be underbaked—it should be set around the edges but still slightly jiggly in the center. If it’s too soft, it won’t hold its shape. Second, it may not have chilled long enough. Flan needs to cool to room temperature and then chill for at least 12 hours before unmolding. Finally, improper unmolding can cause it to break apart. If the flan doesn’t release right away, don’t shake the ramekin. Let it sit inverted on a plate for a minute, or dip the bottom in warm water. Running a knife around the edges again or gently tapping the sides can also help loosen it.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this individual flan recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini flan recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Flan For One
Watch How To Make This
Equipment
Ingredients
- ¼ cup sugar -divided
- 1 tablespoon water
- 1 large egg
- ½ cup whole milk
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven: Adjust the oven rack to the middle position and preheat to 350°F (177°C).
- Make the caramel: In a 1-quart saucepan, combine 2 tablespoons sugar and 1 tablespoon water. Stir over low heat until the sugar dissolves, about 2 minutes.
- Cook the caramel: Increase heat to medium-high and boil without stirring until the syrup turns deep amber, swirling the pan occasionally. This takes about 7-9 minutes. Watch closely—it darkens quickly.
- Prepare the ramekin: Immediately pour the caramel into a 10-ounce ramekin, tilting to coat the bottom. If it hardens, don’t worry—it will soften as the flan bakes.
- Heat the milk: In a saucepan over medium-low heat, warm the milk and 2 tablespoons sugar until the sugar dissolves. Do not boil—aim for lukewarm, about 2 minutes.
- Temper the egg: In a bowl, whisk the egg. Slowly whisk in the warm milk, vanilla, and salt, pouring gradually to avoid scrambling the egg.
- Strain the custard: Pour the mixture through a fine-mesh strainer to remove bubbles and ensure a smooth texture.
- Set up the water bath: Place the ramekin inside a larger baking dish, about 5×5 inches. If needed, set the dish on a baking sheet for easier handling. Pour hot water around the ramekin, filling halfway up the sides. Be careful not to splash water into the custard.
- Bake and cool: Bake for 45 minutes until the edges are set but the center still jiggles slightly. Remove from the oven and let the flan cool in the water bath for 1 hour.
- Chill and unmold: Transfer to the fridge, cover with plastic wrap, and chill overnight or up to 3 days. When ready to serve, run a knife around the edges of the ramekin, place a plate on top, and flip. If the flan doesn’t release immediately, let it sit for a minute.
- Serve and enjoy! Your homemade flan is ready.
Notes
- Prepare Before You Start: The process moves quickly, so read through the recipe and have your ingredients measured and prepared.
- Watch the Caramel: Caramel can go from perfect to burnt in seconds. Keep a close eye on it as it cooks.
- Temper the Egg: Slowly add warm milk to the beaten egg while whisking to prevent it from curdling.
- Use a Water Bath: This step is essential for a creamy, smooth texture
- Strain the Custard: Pour the mixture through a fine-mesh strainer before baking to remove air bubbles for the best texture.
- Don’t Overbake: The flan is done when the edges are set, and the center has a slight jiggle. It will firm up as it chills.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Just for fun, if anyone is interested; I made a small version of chocoflan/ impossible cake. I made this flan as instructed but also prepared the ODK “Chocolate cake for one” batter. First covered the ramekin with the caramel, added half of the chocolate batter and then the strained custard on top. Baked for 30 mins in a water bath. It came out perfectly! Was a lot of fun. The flan was smooth and yummy.
That sounds like such a fun and creative twist! I love the idea of making a small version of chocoflan—what a great way to combine two desserts. So glad the flan turned out smooth and delicious. Thanks for sharing!
Hi! I love this recipe and want to double it. How long should I bake it for with 2 in the oven?
The baking time will stay the same if doubling the recipe using two ramekins.
Thank you for a great recipe! All the detailed instructions and pictures really helped. My husband and I shared the flan and loved it. Can’t wait to try more recipes from your blog.
Has anyone tried with a milk alternative? Any opinions about using oatmilk? Thanks!
I used almond milk and the flan was perfect
Thanks for the recipe! I always end up with a layer of hard caramel stuck to the bottom. Is there a way to avoid that?
Is the caramel stuck to the bottom of your pot or is it stuck to the bottom of your ramekin? When I make the caramel, I always have a layer that is difficult to remove from the pot and I have found that the best way to easily remove it is to pour boiling water into the pot and the stuck caramel melts away without any scrubbing.
If the caramel is stuck to your ramekin, it sounds like perhaps the ramekin you used is smaller than the one we recommend using. If the caramel poured into the ramekin is too thick, it won’t have time to completely melt during cooking.
I made this yesterday. I had to use two 8oz ramekins and I should have baked it for 30 minutes as the caramel had a burnt sugar taste even though the syrup wasn’t overly dark when poured into the ramekins. I will make this again, but bake for less time. I think it made two nice sized desserts. Just the right amount of sweet after a big meal.
Oh My, My, My, I doubled the recipe then made two batches for company yesterday. Everyone was so impressed. One comment “Grandma, I didn’t know you could cook this good.”
Love your web site and book ALSO your hints and suggestions with each recipe. They are really helpful.
Will I be able to use a pie dish instead and maybe double the recipe for it?
This flan recipe can be doubled (be sure to read the FAQ Section). I’m not sure of the size of your pie dish but if it holds approximately 20-ounces, it should work fine.
Silky, creamy and delicious. Made 3 days in a row!! Hubby loves flan, so I doubled the recipe and simply made 2 luscious ramekins of flan. No tempting leftovers!
I’m so glad you both enjoyed the flan. Thank you for taking the time to let me knos.