No-fail flan recipe without condensed milk or crème caramel, an indulgent flourless dessert that simply melts in your mouth. I can’t possibly think of a better way of saying “l love you” this Valentine’s Day.
There is some sort of confusion perhaps between the classic crème brûlée and this crème caramel. Although the technique is pretty similar, and the final result no doubt is as delicious, crème caramel is usually baked in a ramekin that has been lined with caramel on the bottom, while the crème brûlée has sugar sprinkled on top, which is then burnt using a cooking blow torch. I think l prefer the crème caramel tough, it looks so pretty when turned upside down, but of course, you can just dig in and eat it straight from the ramekin, without bothering removing it first.
When l was a child, mum used to make us crème caramel sometimes, and l just loved it. My only complaint was that l wanted a bigger portion, l can see l had a sweet tooth from then ? What a spectacular dessert, if you like caramel, this is something you must try for sure. Don’t panic thinking it’s difficult to make, oh no! Nothing simpler, just bare in mind a few tips to make the ultimate crème caramel. One would be, do keep an eye on the caramel when making it, and don’t be tempted to increase the heat, as the sugar will burn quickly. A low heat is a must! I find that using a silicone spatula works best for stirring the caramel, it does not stick to the pan and it is easy to clean afterwards. Oh, and always serve the dessert chilled, the taste is tons better.
No-fail flan recipe without condensed milk
No-fail flan recipe without condensed milk, a spectacular flourless dessert, perfect for Valentine's Day or just a nice treat for any occasion.
- 2 eggs
- 250 ml full-fat milk
- 1 egg yolk
- 40 g powdered sugar
- 50 g granulated sugar
- 25 ml cold water
- 1/2 tsp vinegar
- 1 tsp vanilla extract
In a pan, warm up the milk until it gets to the boiling point, then remove from the heat.
Beat the eggs and egg yolk until foamy, then add them to the milk, whisking well.
Add the powdered sugar and vanilla extract, and mix again to combine, making sure you have a smooth consistency. Set aside.
To make the caramel, add the granulated sugar, water and vinegar to a pan set over a low heat.
Stir continuously until it thickens and changes the colour to a light brownish. It usually takes approximately 20 minutes.
Preheat the oven to 170 degrees C.
Divide the caramel between 4 rameskins, making sure the bottom of the rameskins is well covered with an even layer of caramel.
Use a laddle to divide the egg mixture between the 4 rameskins too, then arrange them on an ovenproof dish.
Add water to the dish, so that the rameskins are half covered in water.
Bake for approximately 50 minutes until the crème caramel is set and firm to touch.
Leave to cool down to room temperature, then refrigerate for at least 3-4 hours, ideally overnight.
Run a sharp knife around the edges, place a small plate on top of the rameskin, then flip it over to release the crème caramel. Alternatively, you can serve it straight from the rameskin.