There's something so comforting about flan caramel custard. The silky custard, that golden caramel sauce dripping down the sides, and the light sweetness all come together in a way that feels timeless.
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In my family, this recipe has always been special. My Nonna added a strip of lemon peel to the milk, and it made all the difference. It gave just enough brightness to balance the rich custard. Honestly? That's how I still make it today.
If you're into easy desserts that don't take a ton of fuss, this one is for you. And if you love classics like this, you should definitely check out my Delicious tiramisu recipe for another no-fuss Italian favorite.
What is flan caramel custard?
At its heart, flan is a baked custard topped with caramelized sugar. It goes by different names-flan in Latin America, crème caramel in France, or simply caramel custard in Italy-but it always delivers that same melt-in-your-mouth texture.
The beauty of this dessert is how simple it is. No gelatin, no starch, just eggs, milk, and sugar working together. The eggs set the custard, and the caramel adds that glossy, bittersweet topping.
Ingredients you'll need
Here's what you'll need to make this Italian-style flan:
- 4 large eggs
- 1 cup granulated sugar (plus extra for caramel)
- 3 cups whole milk
- 1 vanilla pod (or 1 teaspoon vanilla bean paste)
- Pinch of salt
- Lemon peel or zest (optional, but highly recommended-thanks Nonna!)
You can serve it as-is, or add whipped cream or fresh fruit on the side.
Step-by-step instructions
Step 1: Prepare the milk
Pour the whole milk into a medium saucepan. Add the strip of lemon peel and gently heat until warm, but not boiling. This infuses the milk with a subtle citrus flavor.
Step 2: Whisk the eggs and sugar
In a mixing bowl, combine the eggs, sugar, and a pinch of salt. Whisk until smooth and well blended.
Step 3: Temper the eggs
Slowly pour the warm milk into the egg mixture while whisking constantly. This step is important so the eggs don't scramble. Add the vanilla pod seeds (or vanilla paste) and stir to combine.
Step 4: Make the caramel
In a clean saucepan, heat sugar over medium heat until it melts and turns a deep golden brown. Keep stirring gently so it doesn't burn. Quickly pour the caramel into the bottom of your ramekins or baking dish, swirling to coat the base.
Step 5: Strain and pour the custard
Pour the custard mixture through a fine sieve into the caramel-lined ramekins. This keeps the custard smooth and bubble-free.
Step 6: Bake in a water bath
Place the ramekins in a baking dish and carefully pour hot water around them, filling halfway up the sides. Bake at 325°F (160°C) for about 45-50 minutes, or until the custard is set but still a little jiggly in the center.
Step 7: Cool and serve
Let the flans cool slightly, then refrigerate for at least 4 hours (overnight is even better). To serve, run a knife around the edges and invert onto a plate. The caramel sauce will spill beautifully over the custard.
Tips for the perfect flan
- Strain the mixture before baking to avoid lumps or bubbles.
- Don't skip the water bath-it's the secret to creamy, crack-free custard.
- Stop baking when it's still jiggly in the center. It will continue to set as it cools.
- Try Nonna's trick: that little piece of lemon peel makes a surprising difference.
Storage and make-ahead
- Flan can be stored in the fridge, covered, for up to 3 days.
- It's actually better the next day, after the caramel soaks into the custard.
Variations to try
- Coffee flan: stir in 1 teaspoon instant espresso powder to the milk.
- Coconut flan: replace 1 cup of milk with coconut milk.
- Chocolate flan: whisk in 2 oz melted dark chocolate before baking.
FAQ
Yes, and you should! The flavor deepens as it chills. Overnight is perfect.
Any oven-safe dish will work. Just adjust baking time if using a larger dish.
The custard should be set around the edges but still a little wobbly in the middle.
Yes, almond or oat milk works, though the texture will be slightly lighter.
Conclusion
This flan caramel custard is one of those desserts that looks fancy but comes together with the simplest ingredients. Once you master it, you'll want to make it for every holiday, family dinner, or even just a quiet Sunday afternoon.
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📖 Recipe
Flan Caramel Custard Recipe
There’s something so comforting about flan caramel custard. The silky custard, that golden caramel sauce dripping down the sides, and the light sweetness all come together in a way that feels timeless.
Ingredients
- 4 large eggs
- 1 cup granulated sugar (plus extra for caramel)
- 3 cups whole milk
- 1 vanilla pod (or 1 teaspoon vanilla bean paste)
- Pinch of salt
- Lemon peel or zest (optional, but highly recommended)
Instructions
- Pour the whole milk into a saucepan with the lemon peel. Heat gently until warm, not boiling.
- In a bowl, whisk together eggs, sugar, and a pinch of salt until smooth.
- Slowly add the warm milk to the egg mixture while whisking constantly. Stir in vanilla.
- In a clean pan, heat sugar until it melts and turns golden brown. Pour into ramekins and swirl to coat.
- Strain the custard mixture and pour it into the caramel-coated ramekins.
- Place ramekins in a baking dish with hot water halfway up the sides. Bake at 325°F (160°C) for 45–50 minutes, until set but still jiggly.
- Cool slightly, then refrigerate for at least 4 hours. Run a knife around edges and invert to serve.
Notes
Strain for a smooth texture. Always use a water bath for even baking. Add lemon peel to the milk for a hint of brightness. Can be made 1–2 days ahead and stored in the fridge. Try variations like coffee, coconut, or chocolate flan.
Nutrition Information:
Serving Size:
1 ramekinAmount Per Serving: Calories: 260Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3.5gCholesterol: 140mgSodium: 95mgCarbohydrates: 33gFiber: 0gSugar: 28gProtein: 8g
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