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one flan on a lace plate
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5 from 5 votes

Flan For One

Flan is a rich, silky smooth custard topped with a decadent caramel sauce. It's so easy to make and this single serving recipe yields the perfect amount for one person.
Prep Time10 minutes
Cook Time1 hour
Chill12 hours
Total Time13 hours 10 minutes
Course: Dessert
Cuisine: French, Spanish
Diet: Vegetarian
Keyword: creme caramel, custard, easy flan recipe, flan, flan for one, pudding
Servings: 1 serving
Author: Joanie Zisk

Ingredients

  • ¼ cup sugar , divided
  • 1 tablespoon water
  • 1 large egg
  • ½ cup whole milk
  • ¼ teaspoon vanilla extract
  • teaspoon salt

Instructions

  • Preheat Oven: Set your oven rack to the middle position and preheat to 350°F (177°C).
  • Caramel Creation: In a small, heavy saucepan, combine 2 tablespoons sugar and 1 tablespoon water. Stir over low heat until the sugar dissolves, which should take about 2 minutes.
  • Then increase the heat to medium-high and boil until the syrup turns a deep amber color, swirling the pan occasionally (do not stir). This usually takes between 7-9 minutes.
    (For a visual guide, check out photos 1-4 in the recipe post to see how the caramel changes color.)
    Pro Tip: Watch the caramel closely; it changes from light to deep amber quickly.
  • Prepare Ramekin: Pour caramel into a 10-ounce ramekin, tilting to coat the bottom. If it hardens, don’t worry—it softens during baking. Set the ramekin aside.
    Pro Tip: To remove caramel residue from the saucepan, boil water in the pan until the caramel melts away.
  • Custard Base: Heat milk and 2 tablespoons sugar in a saucepan over medium-low heat until sugar dissolves. Avoid boiling; aim for lukewarm milk (around 2 minutes).
  • Temper the Egg: Whisk egg in a bowl. Gradually whisk in milk, vanilla, and salt.
    Pro Tip: Whisk constantly and pour slowly to prevent the egg from cooking prematurely.
  • Strain Custard: Pour the mixture through a fine-mesh strainer to remove bubbles and ensure smoothness.
  • Water Bath Setup: Place the ramekin in a larger baking dish (a 5×5-inch dish works well). If convenient, place the dish on a baking sheet for easier handling.
  • Add Hot Water: Pour hot water around the ramekin, reaching halfway up its sides, being careful not to get water into the custard.
  • Baking: Bake for 45 minutes. The custard should be set around the edges but jiggly in the middle.
  • Cooling: Remove from oven and let the flan cool in the water bath for about 1 hour.
  • Chill and Unmold: Transfer the flan from the bath, cover with plastic wrap, and chill overnight (up to 3 days).
  • Unmolding: Run a knife around the ramekin edges. Invert a plate over the flan and turn both the plate and ramekin over. Wait a minute if the flan doesn’t release immediately.
  • Enjoy Your Flan: Relish your homemade, single serving flan!

Video

Notes

Best Ramekin To Use
For best results, use a 10-ounce ramekin that measures 4-inches in diameter and is approximately 1 ¾-inches tall. Many ramekins don’t have the size printed on them. Because of this, it can be hard to know exactly how large (or small) yours is. The best way to measure the size of your ramekin is to fill it with water and pour the water into a measuring cup.
Expert Tips
  • The process of making flan or crème caramel goes very quickly. Make sure you have all of your ingredients ready before starting.
  • Before starting, boil the water for the water bath, or bain-marie.
  • When making caramel, the sugar can burn very quickly so be sure to keep an eye on it and don't walk away.
  • If you use a different sized ramekin than the one recommended in this recipe, your cooking time will be different.
  • Don't skip the water bath. A water bath is one of the most important parts of this recipe and is used in delicate custards that require gentle, even heat.
  • When you pour your custard into the ramekin, use a fine mesh strainer to remove air bubbles.
  • You will know when your flan is ready when the outside is fully set and the center has a slight jiggle. Again, don't worry if your flan doesn't seem to be totally set. After fully cooking and chilling in the refrigerator overnight, the custard will firm up. Following the steps in this recipe will ensure you don't overbake your flan.

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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