Quick and Easy Crème Caramel (Custard pudding or Leche Flan)

In my mind, Flan is always the best childhood sweet treat ever ever and ever, it’s the only one dessert is served very often in my family, everyone love it, so do I. I love all the silky texture, the glassy shiny look, the colors and the most creamy flavor, once you spoon to your mouth, feel its melting slowly, just super wonderful delicious.

Flan have two ways to make, I still remembered my Mum often cook Flan by steaming method, at that time we still have no oven, She placed a little of water on the bottom portion of steamer, covered and allow water come to a boil, then she put the Flan mixture in, turned the heat down and let its cooked for around 30-40 minutes. Throughout the cooking, she had to open the lid every 5 minutes to wipe all the steaming water on the lid to avoid they drop in the custard mixture and it will make the custard have bubbles inside. I temporarily call this is the diligent method. 🙂

The 2nd way is baking flan in the water bath,  this is truly cooking way for lazy me, I dont have to open the lid every 5 minutes to wipe the water steam, I also dont have to worry they will drop in your mixture and  blablabla, just pop the the Flan mixture in the oven, and the pretty beautiful Flan will be done under 40 minutes without any sweat, I love it! :)) However, there is some notes for this method, which I will tell you at the end of my post ( as usual! :D)

Talked enough about cooking method, we are going to talk about proportion of yolks, egg whites and milk. Everyone has their own recipe to make. Some like Flan is a bit touch, they use more egg whites, some love eggy taste, they use more yolks, some love very soft and tender flan, they use more milk…so, why not experiment yourself and try to find an ideal egg-milk proportion for your perfect taste? I have tried lots of recipes before and finally, I am happy with this recipe, which is balanced of flavor, and pretty enough for me. 🙂

Crème Caramel (Custard pudding or Leche Flan)


(Enough for 4 people on the gloomy Saturday)

Recipe 1 ( condensed milk recipe)

  • 2 whole eggs
  • 1 egg yolk
  • 250 ml whole milk
  • 100ml condensed milk
  • 1/2 tsp vanilla
  • 3 tablespoons sugar for caramelized top

Recipe 2 ( whole milk or whipping cream recipe)

  • 2 whole eggs
  • 1 egg yolk
  • 270 ml whole milk
  • 60 ml whipping cream (or use 80ml whole milk if you want a lighter Flan)
  • 1/2 tsp vanilla
  • 40 grams sugar
  • 3 tablespoons sugar for caramelized top

*** The condensed recipe give a thicker flan, also these recipes are not too sweet, Just right with my taste, so feel free to increase the sugar, or proportion of milk and condensed milk to your taste.


  • Make caramel: Heat the sugar and some splash of water ( just enough to soak the sugar) in a baking pan over medium low heat until boiled. With the back of a wooden spoon, keep sugar moving constantly until sugar is completely melted, and of a rich medium brown color (caramelize), you shouldn’t let the color becomes very dark, the caramel will be bitter and not good for your health.
  • Turn off the heat, set aside until the caramel is cool down and dry on the surface ( if you use small ramekins, teacups…Quickly pour the caramel  in, about 1 tsp caramel for each)
  • Preheat the oven to 155C  for 10 minutes

  • Meanwhile, Make the flan mixture:  Heat to milk until lucky-warm ( about 60C ) then mix into the sweetened condensed milk, vanilla. Gently beat the eggs by a folk, and stir in the milk mixture until blended. Strain through a fine sieve on to the baking pan which has dried cool caramel in, tightly cover with foil  ( or sieve and pour in the ramenkins which have caramel)

(Photo: savourydays.com)

  • Put the flan mixture pan in the bigger baking pan or baking tray, pour boiling water in the bigger pan ( half height of  the Flan pan), bake for 40-50 minutes until the flan is cooked ( test by a toothpick, it’s done when your toothpick comes out clean when inserted in the center of your flan) (one time i had no foil in my kitchen, so i used baking sheet to cover, the flans is cooked  around 20mins earlier by using foil, but still same result, so well, i recommend using baking sheet to save your electric.:)
  • Transfer to the fridge and chill for few hours. When it’s ready to serve, loosen it from the pan with a knife and transfer onto a dessert plate and top with your choice of fruits or just eat it plain. Voilà


The baking time is depended on the size of your baking pan, you could  bake with small ramenkins or sth else. If you bake  too long, your flan will be dried, so please make sure check it every 30 minutes.

Remember beat the eggs with a folk. If you use mixer or blender at this point, your flan wont be smooth and have Air bulbles inside and on the surface.

If your Flan’s bottom is not smooth, because your oven have too high temperature. Use a small tea towel to place in the baking tray, and put your Flan tray on.

This is my Favorite way to serve with Flan: mix coconut milk with sweet black coffee and sugar, pour on top the Flan! oh really yummy! xxx

Add other flavors like matcha power, cocoa powder or whatever you like in the custard mixture for variable Flan.

….When i remember sth else, I will update the note! :))