Flan without condensed milk or crème caramel, an indulgent flourless dessert that simply melts in your mouth. The best dessert for any party, these individual pots of heaven are sheer pleasure. The flan is delicious and easy to make, and it looks so amazing, all the guests will be impressed. Silky, creamy, sweet, what a treat! If you are looking for a dessert for a special occasion, this flan is all you need.
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 they double their volume and get a pale yellow colour, then add them to the milk, whisking well.
Add the icing 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.
Leave to simmer undisturbed for 25-30 minutes until the syrup turns into a light brown colour.
Preheat the oven to 170 degrees C (340 F).
Divide the caramel between 4 ramekins, making sure the bottom of the ramekins is well covered with an even layer of caramel.
Use a ladle to divide the egg mixture between the 4 ramekins too, then arrange them on an ovenproof dish.
Add hot water to the dish, so that the ramekins are half covered in water.
Bake for approximately 35-40 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 ramekin, then flip it over to release the crème caramel. Alternatively, you can serve it straight from the ramekin.