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This single serving flan is a silky caramel custard made from scratch with a few simple ingredients. It’s easy to make and bakes in one ramekin.
Featured Comment
“Silky, creamy and delicious. Made 3 days in a row!!”
– Reyna
Quick Look
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Chill Time: 12 hours
- Total Time: 13 hours 10 minutes
- Equipment: 1-quart saucepan, 10-ounce ramekin
- Cook Method: Oven (water bath)
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Silky and creamy with a deep caramel sweetness.
This individual flan has all the elegance of a classic dessert in a perfectly portioned size for one.
Why You’ll Love This Mini Flan Recipe
Turn a flan out onto a plate and the caramel runs down over the chilled custard. Also known as crème caramel, flan is a simple baked custard topped with caramel sauce. It looks elegant, even though it’s made with just a few basic ingredients.
Most flan recipes are made with sweetened condensed milk and evaporated milk and are sized to serve several people. For a single flan, you only need 1/2 cup of milk, so I make mine from scratch with whole milk and one egg. Whole milk gives the custard a richer flavor and helps create that smooth texture. I tested the milk to egg ratio until the flan set properly in a single ramekin, and I’m really happy with the result.
That careful balance of simple ingredients is what makes this small flan recipe work so well.
If you enjoy creamy single serving desserts, try our custard for one, chocolate pot de crème for one, panna cotta for one, and bananas foster for one.
Ingredient Notes
If you have any ingredients leftover from this single serving flan recipe, check out our Leftover Ingredients Recipe Finder.
Sugar: You’ll use a quarter cup of sugar, split between the caramel and the custard. Part of it melts into the amber caramel that lines the ramekin, and the rest sweetens the milk.
Water: A little water helps the sugar dissolve evenly before it starts to caramelize, so the caramel cooks down smooth and even.
Whole milk: Whole milk is what makes this flan taste rich and feel smooth, since the fat carries both the flavor and the creamy body. You can use 2% or half-and-half if that’s what you have, though lower-fat milk sets up thinner and less creamy.
Egg: One whole egg sets the half cup of milk into a soft custard as it bakes. The yolk brings richness while the white gives the flan enough structure to hold its shape when you turn it out.
Vanilla: A little vanilla adds warmth.
Salt: A pinch of salt balances the sugar and keeps the custard from tasting flat.
Recipe Variations
Each of these swaps changes the flavor of this single serve flan, so you can match it to whatever you’re in the mood for.
Coconut Flan: Replace the half cup of whole milk with the same amount of canned full-fat coconut milk. For more coconut flavor, fold a tablespoon of toasted shredded coconut into the strained custard before baking.
Coffee Flan: Whisk a quarter teaspoon of instant espresso powder into the warm milk until it dissolves. Espresso powder gives a deeper coffee flavor than regular instant coffee.
Chocolate Flan: Stir a tablespoon of chocolate chips into the warm milk until melted, then strain and bake as usual.
Citrus Flan: Add half a teaspoon of orange or lemon zest to the custard to brighten the flavor.
Warm Spices: Whisk a pinch of cinnamon or nutmeg into the custard.
How To Make Flan For One
The photos below walk you through each step of making this individual flan. See the recipe card at the bottom of the post for the full ingredient amounts.
- Heat the oven: Set an oven rack to the middle position and heat the oven to 350°F (177°C).
- Start making the caramel: In a 1-quart saucepan, stir together 2 tablespoons sugar and 1 tablespoon water over low heat until the sugar dissolves, about 2 minutes.
3. Cook the caramel: Turn the heat to medium-high and boil the syrup without stirring until it turns deep amber, the color of an old penny, swirling the pan now and then. This takes about 7 to 9 minutes. The color deepens fast near the end, so watch closely and pull the pan off the heat as soon as it reaches a deep amber.
The photos below show how the sugar changes color as it cooks, from clear to deep amber.
Tip: To clean the pan afterward, boil a little water in it and the stuck caramel melts right off.
- Coat the ramekin: Right away, pour the hot caramel into a 10-ounce ramekin and tilt it so the caramel coats the bottom. If it hardens before it spreads, that’s fine, it softens again as the flan bakes.
- Warm the milk: In a small saucepan over medium-low heat, warm the milk with 2 tablespoons sugar just until the sugar dissolves and the milk feels warm to the touch, about 2 minutes. Don’t let it boil.
- Temper the egg: In a bowl, lightly whisk the egg. Pour in the warm milk in a thin, steady stream while whisking constantly, which keeps the hot milk from cooking the egg, then whisk in the vanilla and salt.
- Strain the custard: Pour the custard through a fine-mesh strainer into a bowl or measuring cup. Straining catches any cooked bits of egg and removes air bubbles, so the baked flan turns out smooth
- Set up the water bath: Pour the strained custard into the caramel-lined ramekin, then set the ramekin inside a larger baking dish, about 5×5 inches. Pour hot water into the outer dish until it reaches halfway up the sides of the ramekin, taking care not to splash any into the custard.
- Bake and cool: Bake for 45 minutes, until the edges are set but the center still jiggles slightly when you nudge the dish. Take it out and let the flan cool in the water bath for 1 hour.
- Chill and unmold: Cover the cooled flan and chill it in the fridge overnight, or up to 3 days. To unmold, run a thin knife around the inside edge of the ramekin, set a small plate on top, and flip the two over together. If the flan doesn’t drop right away, let it sit upside down for a minute.
- Serve: Lift off the ramekin and the caramel runs down over the custard. Serve right away.
Expert Tips
Have everything ready before you start: The caramel and the warm milk both come together fast, so measure your ingredients and set your ramekin next to the stove before you turn on the heat.
Stop stirring once the caramel boils: Set the spoon down when the syrup comes to a boil and just swirl the pan now and then. Stirring boiling sugar can turn it grainy instead of smooth.
Use a 10-ounce ramekin: In a smaller dish, the caramel pools too thick to melt all the way through as the flan bakes, and you end up with a hard layer stuck at the bottom. The 10-ounce size spreads it thin enough to turn back into sauce.
Don’t skip the water bath: The ring of hot water around the ramekin keeps the custard cooking slow and even. That gentle heat is what holds the texture smooth and keeps it from curdling or cracking.
Take it out while the center still jiggles: Your flan’s done when the edges look set but the middle wobbles as you nudge the dish. It firms up as it chills.
Troubleshooting
If your small flan isn’t turning out quite right, here’s how to fix common issues.
Why is my flan runny in the center?
A runny flan is usually underbaked or hasn’t chilled long enough. Pull it when the edges are set but the center still jiggles, then give it at least 12 hours in the fridge to firm up. If the middle was liquid instead of jiggly going in, it needed a few more minutes to bake. Low-fat or nondairy milk can also keep it from setting, since the egg needs that fat to hold everything together.
Why is my flan rubbery or dense?
A rubbery flan baked too long. Overcooked custard tightens as the egg proteins firm up, and you lose the smooth texture. Bake at 350°F and take it out while the center still wobbles. It keeps cooking as it cools, so that wobble is what you want.
Why does my flan have holes or bubbles?
Holes and bubbles come from too much air in the custard or from overbaking. Whisk the egg and milk hard and you beat in air that turns into little bubbles. And if it bakes too long or too hot, the custard puffs and leaves holes. Whisk gently, strain the mixture before it goes in the oven, and pull the flan while the center still jiggles. The flavor is fine either way; bubbles just affect how it looks.
Why did my flan fall apart when I turned it out?
A flan that breaks apart was either underbaked or not chilled long enough. It has to cool to room temperature, then chill at least 12 hours so it’s firm enough to hold together. To unmold, run a thin knife around the edge, set a plate on top, and flip. If it doesn’t drop right away, let it sit upside down for a minute. Don’t force it or shake it. That’s what tears it.
Why is the caramel stuck to the bottom of the ramekin?
Some caramel clinging to the ramekin is normal, but a hard stuck layer means it was too thick or the flan needs a few minutes out of the fridge. In a 10-ounce ramekin, the caramel spreads thin and melts into sauce while the flan bakes. If you use a smaller ramekin, it will be too thick to melt through, so the caramel hardens at the bottom. If some stays behind after you flip it, let the flan sit out a few minutes, or dip the base of the ramekin in warm water to loosen it.
Frequently Asked Questions
Flan is made from milk, eggs, sugar, vanilla, and a pinch of salt, topped with caramel. This single serving version uses whole milk and one egg, baked over caramel in a 10-ounce ramekin.
Cold. After it bakes, flan chills for at least 12 hours so the custard sets firm, then you turn it out and serve it straight from the fridge.
Flan has a soft caramel sauce and gets flipped out of its dish, so the caramel runs down over the top. Crème brûlée keeps a hard, torched sugar crust and stays in its ramekin. They’re both baked custards, but flan is the softer and saucier one.
Yes. This one uses whole milk and a single egg instead of canned condensed and evaporated milk, so you can make a single serving from what’s already in the fridge.
Yes. Double everything and split it between two 10-ounce ramekins. The bake time stays the same.
Freezing isn’t recommended. The custard goes grainy and weepy once it thaws, so flan is best made fresh and kept in the fridge for up to 3 days.
Yes. The water bath is what gives flan its smooth texture, since the hot water around the ramekin heats the custard gently and evenly as it bakes. Set the ramekin inside a larger dish, pour hot water halfway up the sides, and bake for 45 minutes.
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 make this mini flan, I’d love to hear how it turned out. Leave a star rating and a comment below to let me know, and if you take a photo, 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
- Adjust an oven rack to the middle position and heat the oven to 350°F (177°C).
- In a 1-quart saucepan, stir 2 tablespoons sugar with 1 tablespoon water over low heat until the sugar dissolves, about 2 minutes.
- Raise the heat to medium-high and boil the syrup without stirring until it turns deep amber, about 7 to 9 minutes, swirling the pan now and then and watching closely near the end.
- Immediately pour the caramel into a 10-ounce ramekin and tilt it to coat the bottom.
- In a small saucepan over medium-low heat, warm the milk with 2 tablespoons sugar just until the sugar dissolves and the milk is warm to the touch, about 2 minutes. Don't let it boil.
- In a bowl, whisk the egg, then slowly pour in the warm milk in a thin stream while whisking constantly so the egg doesn't cook, and whisk in the vanilla and salt.
- Pour the custard through a fine-mesh strainer into a bowl or measuring cup to remove cooked egg and air bubbles.
- Pour the strained custard into the caramel-lined ramekin.
- Set the ramekin in a larger baking dish and add hot water to the outer dish until it reaches halfway up the sides of the ramekin, taking care not to splash any into the custard.
- Bake for 45 minutes, until the edges are set but the center still jiggles slightly when nudged.
- Let the flan cool in the water bath for 1 hour.
- Cover and chill in the refrigerator for at least 12 hours or up to 3 days.
- To serve, run a thin knife around the edge, set a plate on top, flip, and lift off the ramekin.
Notes
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.
Is there a way to make nonfat milk usable for this recipe? I hate to buy regular milk or just 1/2 cup. Thanks
I’d really encourage you to use whole milk here if you can. The fat is what gives this flan its silky, creamy texture and that rich custard flavor, and it’s the one thing I wouldn’t want you to miss out on. Nonfat will technically set, since the egg holds it together, but it comes out noticeably lighter and less smooth, and I don’t think it does the recipe justice. If buying whole milk just for half a cup feels like a waste, even a splash of half-and-half or cream stirred into the nonfat would get you much closer. But if you want it the way it’s meant to taste, whole milk is worth it.
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.