Flan For One
This single serving flan is a smooth, creamy custard topped with a rich caramel sauce. It’s easy to make and perfect for a simple, elegant dessert.
Servings: 1 serving
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 5x5 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.
Video
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
Serving: 1serving | Calories: 339kcal | Carbohydrates: 56g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 415mg | Potassium: 231mg | Sugar: 56g | Vitamin A: 468IU | Calcium: 167mg | Iron: 1mg
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