Easy Caramel Flan Recipe Without Condensed Milk

FLAN WITHOUT CONDENSED MILK

Steps:

• 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.Enjoy!

EASY CARAMEL FLAN RECIPE WITHOUT CONDENSED MILK

Steps:

• Prepare the caramel sauce. Add 1 1/2 cups of sugar and 2 teaspoons of water into a medium-sized pot and turn the heat to medium. Do not stir at this point.
• Cook the sugar for about 2-3 minutes on medium heat, once the sugar begins to melt from the bottom, increase the heat slightly to medium-high and continue to cook the sugar stirring constantly in slow motion for about 3-4 minutes or until the sugar completely melts into a syrup consistency with a golden brownish color.
• Carefully pour equal parts of the caramel sauce into each baking foil container and set aside. The caramel sauce is extremely hot so please be careful.
• Preheat the oven to 350°F (175°C). Prepare the flan, add the eggs and sugar into a large bowl.
• Whisk the egg and sugar mixture for about 4 minutes. Once mixed, the egg mixture is light and frothy with a light yellow color. Set aside.
• Pour the milk into a large pot and heat on medium heat until hot, just under boiling point, about 5-6 minutes.
• Remove the milk from the heat and pour about 1/2 cup of milk in a slow steady stream stirring vigorously to temper the eggs. Allow the mixture to stand for a few seconds. then repeat the process by pouring about 1 cup of the hot milk at a time in a slow steady stream constantly stirring. The mixture with froth at the surface, this is normal.
• Remove the froth by scraping the top with a spoon or pour the flan mixture through a strainer and into another bowl.
• The flan is cooked in a Bain Marie. Fill a large enough rectangular baking pan that fits both foil containers with about 1/2 inch of hot water. Place both containers into the pan.
• Pour the flan mixture into both baking foil pans. If you're using the same ones I used, the flan mixture will fill each container to almost the top.
• Place the flan into the oven.
• Bake the flan for approximately 70-80 minutes or until the top has dark caramelized spots. You can also insert a toothpick, if it comes out clean the flan is ready and baked. Just a side note, my flan took exactly 80 minutes to bake. You will also notice the top of the flan slightly puffing upwards towards the end of the baking, this is normal.
• Remove the flan from the oven and allow it to cool at room temperature for at least 2 hours before serving. Once the flan is cooled, keep refrigerated until ready to serve. This caramel flan can be stored for up to 7 days in the refrigerator.
• Enjoy!

EASY CARAMEL FLAN (CREME CARAMEL)

Steps:

• Preheat oven to 325.
• Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt).
• In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract, mixing well.
• Pour mixture into pie plate.
• Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.
• Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly.
• Let cool and then after running a knife around the edge to seperate, flip over onto a serving dish.