Milk: 250 ml

Cream: 100 ml

2 eggs

1 yolk

Sugar: 65 g

1/2 vanilla pod

For caramel:

Sugar: 75 g

Water: 20 ml

Difficulty : Easy
Preparation : 30 minutes
Cooking : 40 minutes
Total : 1 hour and 10 minutes
Ingredients for 6 people
A silky, creamy custard loved by people of all ages

Place the sugar and water in a small, thick-bottomed pot and cook on medium heat. As the sugar begins to melt, gently stir with a wooden spoon.


Once the sugar has melted, it turns golden and then darker brown. As soon as it turns brown, remove the pan from the heat and, working quickly, evenly divide the caramel between the molds, coating the bottom of each one.



In a medium saucepan pour in the milk, add the vanilla pod and gently heat just until the mixture start to boil. Remove from  heat and let it chill leaving the vanilla inside. When the mixture become cold add the cream.



Meanwhile in a separate medium bowl whisk together whole eggs, yolk and the sugar until sugar is dissolved and mixture becomes smooth





Remove vanilla pod from the mixture and strain through a fine sieve onto the egg mixture in the bowl stirring constantly to combine



Ladle the mixture into the prepared molds, filling them about 2/3 to 3/4 full


Add water to the casserole to come halfway up the sides of the molds and place the casserole on the middle rack of the preheated oven.

Bake for 45 to 50 minutes at 160 °C. Start checking for doneness at about 40 minutes

Using tongs remove the molds from the casserole and set on a cooling rack. When completely cool, transfer to the fridge overnight so that the caramel is absorbed into the custard


To unmold, run small sharp knife around flan to loosen.

Cover the mold with a small plate upside down, then invert. Carefully lift off the mold allowing caramel syrup to run over flan.