Transport yourself to grandma’s kitchen with this incredibly smooth, rich caramel custard that requires no baking or flour. This traditional dessert, known in different cultures as flan, crème caramel, or caramel pudding, combines the richness of eggs with the sweetness of caramel for a luxurious treat that’s surprisingly simple to make.
Ingredients
For the Caramel
- 65g (⅓ cup) granulated sugar
For the Custard
- 500ml (2⅛ cups) whole milk
- 2 large eggs
- 5ml (1 teaspoon) vanilla extract
- Crushed peanuts for garnish (optional)
Step-by-Step Instructions
Making the Caramel (5 minutes)
- Place sugar in a heavy-bottomed saucepan over medium heat
- Allow sugar to melt without stirring, only swirling the pan occasionally
- Continue heating until it turns golden amber in color
- Remove from heat immediately to prevent burning
Preparing the Custard Base (10 minutes)
- Heat milk in a separate saucepan until it just reaches boiling point
- In a large bowl, beat eggs thoroughly until well combined
- Add vanilla extract to the beaten eggs
- Very gradually pour the hot milk into the egg mixture, whisking constantly
- Strain the mixture through a fine-mesh sieve to ensure smoothness
Cooking the Custard (15 minutes)
- Pour the strained mixture into individual glass cups
- Cover each cup tightly with plastic wrap
- Place cups in a large pot
- Add hot water to the pot until it reaches halfway up the sides of the cups
- Cook over medium heat for 15 minutes, maintaining a gentle simmer
- Remove from heat and let cool to room temperature
- Refrigerate for at least 2 hours until completely chilled
- Before serving, top with crushed peanuts if desired
Nutritional Information (per serving)
- Calories: 165
- Protein: 6g
- Carbohydrates: 23g
- Fat: 6g
- Sugar: 22g
- Calcium: 15% DV
Total Time:
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Chilling Time: 2 hours
- Total Time: 2 hours 30 minutes
- Servings: 4-6 portions
Pro Tips and Tricks
- Always use room temperature eggs to prevent curdling
- Strain the mixture twice for extra smoothness
- Never let the water boil during steaming
- Test doneness by gently shaking the cups – custard should be set but slightly jiggly
- Cool completely before refrigerating to prevent condensation
Variations and Substitutions
- Replace whole milk with half cream for richer texture
- Use brown sugar for deeper caramel flavor
- Add orange or lemon zest for citrus notes
- Top with different nuts or fresh fruits
- Use coconut milk for a dairy-free version
Common FAQs
Q: Why did my custard curdle?
A: This usually happens when eggs are added too quickly to hot milk or when the cooking temperature is too high. Add hot milk gradually while constantly whisking.
Q: Can I make this ahead of time?
A: Yes! These custards can be made up to 2 days ahead and kept refrigerated.
Q: Why strain the mixture?
A: Straining removes any egg chalaza or undissolved ingredients, ensuring a silky smooth texture.
Q: Can I freeze these custards?
A: Not recommended as freezing can affect the texture and cause separation.
Storage and Make-Ahead Tips
- Store in refrigerator for up to 3 days
- Keep covered to prevent absorption of other flavors
- Do not freeze
- Best served chilled but not ice-cold
- Bring to room temperature for 5-10 minutes before serving
- Add toppings just before serving
This elegant dessert proves that sometimes the simplest recipes yield the most impressive results. The smooth, creamy texture combined with the rich caramel flavor creates a dessert that’s both comforting and sophisticated. Perfect for family gatherings or elegant dinner parties, this no-bake custard is sure to become a treasured recipe in your collection.
