Flan is a beloved dessert across the Spanish-speaking world and beyond. Like arroz con leche, its appeal is simple: a smooth, set custard finished with a glossy caramel syrup. It’s elegant, satisfying, and surprisingly easy to make with just a few basic ingredients.
Many traditional flan recipes use evaporated or sweetened condensed milk, especially in Mexican versions. If you’d prefer to avoid canned milks or reduce extra sweetness, this recipe makes a classic, creamy flan using whole milk and cream instead. It’s designed for individual servings but is easily doubled for a crowd. It also makes a great make-ahead dessert since it needs several hours to chill in the refrigerator.
How to Make Flan Without Evaporated Milk
Flan has two main parts: the caramel and the custard. It’s essentially an inverted crème brûlée but without the need for a torch. Start by preparing the caramel.
Place sugar and a small amount of water in a small saucepan. Keep a small bowl of water and a pastry brush nearby to wash down any sugar crystals from the pan sides. Heat over medium, stirring until the sugar fully dissolves. Once the mixture begins to boil, stop stirring. Dip the pastry brush in the water and brush down the pan sides to remove crystals, then allow the syrup to boil undisturbed.
Let the syrup boil until it turns a deep amber—this usually takes about 5–10 minutes. Remove it from the heat and immediately divide and pour the caramel into four 175ml/6oz ramekins, swirling each to coat the bottom. Set the ramekins aside while you prepare the custard.
For the custard, combine equal parts heavy cream and whole milk in a saucepan with a pinch of salt. Split a vanilla pod, scrape the seeds into the milk, and add the pod as well; you can substitute vanilla extract or paste if preferred. Warm the milk slowly over medium heat until it just begins to simmer, then remove from heat and discard the vanilla pod.
While the milk heats, whisk sugar together with whole eggs and additional egg yolks in a mixing bowl until pale and frothy—about 90 seconds. With the whisk running, slowly stream the hot milk into the egg mixture to temper the eggs. Once combined, strain the custard through a fine-mesh sieve into a jug to remove any solids for an extra-smooth texture.
Line the base of a large baking dish with a folded tea towel to prevent the ramekins from sliding. Arrange the caramel-coated ramekins on the towel and divide the custard evenly among them. Pour boiling water into the baking dish until it reaches about halfway up the sides of the ramekins to create a gentle water bath that ensures even baking.
Tightly cover the baking dish with foil and transfer it to a preheated 150°C/300°F oven. Bake until the custards are set but still wobble slightly when shaken—about 30–40 minutes. Remove the baking dish from the oven and let the ramekins sit in the water bath for 5 minutes, then take them out and cool on a wire rack to room temperature. Chill the flans in the refrigerator for at least three to four hours, or overnight.
To unmold, run a small paring knife around the inner rim of each ramekin. Place a plate over the ramekin and invert it in one fluid motion, giving a gentle shake to release the flan. The caramel will flow over the custard, forming a glossy sauce on the plate.
Serve the flan immediately after unmolding for best presentation. The result is a silky, creamy dessert with a delicate vanilla flavor and a beautiful caramel finish.
Easy Flan Without Condensed Milk
Equipment
- 4 x 175ml / 6oz ramekins
Ingredients
- 150g (¾ cup) caster/superfine sugar, divided
- 250ml (1 cup) heavy/double cream
- 250ml (1 cup) whole milk
- 1 vanilla pod, seeds scraped & pod reserved (or 1 tbsp vanilla extract)
- ¼ tsp salt
- 3 egg yolks
- 1 whole egg
Instructions
- Preheat the oven to 150°C / 300°F. Place a small dish of water and a pastry brush by the stove. Add 100g (½ cup) sugar and 2 tbsp water to a small saucepan over medium heat. Stir until sugar dissolves, then stop stirring once it begins to boil.
- Dip the pastry brush in the water and wash down the pan sides to remove crystals. Let the syrup boil undisturbed until it reaches a deep amber color and gives off a faint aroma—about 5–10 minutes. Remove from heat.
- Immediately pour the caramel equally into four ramekins and swivel each to coat the bottom. Set aside.
- Bring the cream, milk, vanilla seeds and pod, and salt to a gentle simmer over medium-low heat. Remove from heat as soon as it simmers and discard the vanilla pod.
- Whisk the egg yolks, whole egg, and remaining 50g (¼ cup) sugar in a bowl until pale and frothy (about 90 seconds). With the whisk running, slowly stream the hot milk into the eggs to temper them. Strain the custard through a fine sieve into a jug.
- Place a folded tea towel in a large baking dish and arrange the ramekins on top. Pour the custard into the ramekins, then carefully add boiling water to the dish until it reaches halfway up the ramekins. Tightly cover the dish with foil.
- Bake in the preheated oven for 30–40 minutes, or until the custards are set but still wobble slightly. Cool the ramekins in the water bath for 5 minutes, then transfer to a wire rack to reach room temperature. Chill in the refrigerator for at least 3–4 hours.
- To serve, run a paring knife around the ramekin edge, invert onto a plate, and give a gentle shake to release the flan. Serve immediately so the caramel sauce is glossy and flowing.
Notes
- Caster (superfine) sugar dissolves faster than regular granulated sugar, but granulated will work if fully dissolved before boiling.
- If using vanilla extract or paste, substitute 1 tablespoon for the pod and seeds.
- The caramel will harden in the ramekins as it cools; it melts again during baking and forms the sauce. If it hardens too quickly, gently rewarm the pan or microwave ramekins in 10-second bursts to liquefy and swirl the caramel.
Nutrition
Disclaimer: Nutritional information is an estimate provided for guidance only.
This flan uses just a few simple ingredients—no canned milk required. The result is a silky, vanilla-scented custard with a beautiful caramel sauce, perfect for special occasions or an elegant everyday treat.
Want to make flan without evaporated or condensed milk? Have questions about technique or substitutions? Leave a comment to ask.
