Stovetop Flan/Custard pudding

Due to social distancing, making large portion decadent desserts no longer feels like a good idea. This is a delicate dessert that is light by nature. Flan has a silky smooth gelatin-like texture that resembles panna cotta, and a rich caramel flavor that resembles creme brulee. But unlike its fancy counterparts, flan requires no heavy cream - just plain milk will do. It is set purely by egg protein, so no gelatin & extended chilling required. When made stove top, it takes only 10 minutes to set (vs 40~60 minutes in the oven). I'm making single-serve for two (or two desserts for one if you aren't sharing). All this takes is one egg, less than a cup of milk, and a few spoonful of sugar. Very quarantine-friendly for those of us who try to avoid grocery shopping as much as possible, and don't have a lot of supplies at home.


for the caramel: 2 tbsp sugar 1 tbsp water 1 tbsp hot water for the flan mixture: 1 egg 2/3 cup milk 2 tbsp sugar 


Mix 2 tbsp of sugar with 1 tbsp of water. Bring to a boil. Simmer until the syrup takes on an amber color. Gently tilt the pan around to let the syrup color evenly. Once syrup reaches desired darkness, quickly add 1 tbsp of hot water to the pan. Careful the caramel will splash. Turn off the heat and let the bubbling settle down. While the caramel is still hot and runny, coat the bottom of two 3-inch ramekins with it. Add 2/3 cup of milk into the pan; bring it to a simmer. 

Combine 1 whole egg with 2 tbsp of sugar; mix well. Slowly add in the hot milk little bit at a time; keep stirring while pouring. We don't want the egg to scramble, so avoid adding all the hot liquid at once. Pour the mixture into the ramekins through a mesh sieve.

Cover the ramekins with aluminum foil. Line the bottom of a nonstick pan with paper towel. Fill the bottom with hot water. Make sure the paper towel is completely soaked. Add ramekins on top of the paper towel, and fill the pan up with hot water until water level is around the same level as the custard. Simmer for 10 minutes. 

This is best served cold. Chill in the fridge until you're ready to eat. To serve, just run the knife around the ramekin, cover with a plate, and flip. Lift up the ramekin, and you have your soft, giggly flan. Enjoy!

Check out my YouTube Channel for step-by-step Video Instruction!


  1. This is the best, easiest, tastiest flan recipe ever! I love it.


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