Stove Top Flan
Stove Top Flan
Ingredients
For the Flan
- 1 large egg
- 1 egg yolk
- 1 pinch salt
- 2 tablespoons granulated sugar
- 3/4 cup whole milk
- 1/2 teaspoon vanilla extract, optional
For the Caramel Sauce
- 1/4 cup granulated sugar, or as needed
- 2 tablespoons hot water, or as needed
Instructions
- 1
Crack the whole egg and separate one egg yolk into a clean jar. Add the pinch of salt, 2 tablespoons of granulated sugar, and vanilla extract (if using) to the eggs in the jar. Secure the lid tightly.
⏱️ 2 min
- 2
Shake the jar vigorously for about 30 seconds to thoroughly combine the egg mixture. This helps dissolve the sugar and integrate the ingredients.
⏱️ 1 min
- 3
Pour the 3/4 cup of whole milk into the jar with the egg mixture. Secure the lid and shake lightly once more, just enough to incorporate the milk without creating excessive foam.
⏱️ 1 min
- 4
Strain the flan mixture through a fine-mesh sieve into a measuring cup or another clean container. This step removes any chalazae or bits of egg white, ensuring a perfectly smooth flan.
⏱️ 2 min
- 5
Pour the sieved flan mixture into a large pan. Place the pan on the stovetop over medium-low heat. Gently stir the mixture continuously with a spoon, warming it carefully until it is warm to the touch but not hot. Do not let it simmer or boil. This pre-warming step helps to reduce steaming time and ensures more even cooking.
⏱️ 3 min
- 6
Once the mixture is warm, divide it evenly into two small ramekins (or small teacups/coffee cups). Use a kitchen lighter or a small torch to gently touch the surface of the mixture in each ramekin. This will pop any small air bubbles, resulting in a smoother, more aesthetically pleasing top surface for your flan.
⏱️ 2 min
- 7
Fill a larger pan (that can accommodate the ramekins) with about 1 inch of water and bring it to a boil over high heat on the stovetop.
⏱️ 3 min
- 8
Once the water is boiling, reduce the heat to low to maintain a gentle simmer. Carefully place the ramekins containing the flan mixture into the simmering water. Ensure the water level comes about halfway up the sides of the ramekins. Cover the pan with a tight-fitting lid.
⏱️ 1 min
- 9
Steam the flan for approximately 10 minutes. The flan is done when it is set around the edges but still slightly jiggly in the center. Carefully remove the ramekins from the pan and place them in the refrigerator to chill for at least one hour, or until completely cold and firm.
⏱️ 10 min
- 10
While the flan is chilling, prepare the caramel sauce. Place 1/4 cup of granulated sugar in a small, heavy-bottomed saucepan over medium heat. Heat the sugar without stirring, allowing it to melt and turn a light golden brown color. Swirl the pan occasionally to ensure even melting.
⏱️ 5 min
- 11
Once the sugar is melted and golden, carefully and slowly add 2 tablespoons of hot water to the melted sugar. Be cautious as the mixture will bubble vigorously. Stir continuously with a heatproof spoon or whisk until the caramel is smooth and any hardened sugar has dissolved. If the caramel seizes, continue to heat and stir until it re-melts. Remove from heat.
⏱️ 3 min
- 12
Once the flan is thoroughly chilled, you can either pour the caramel sauce directly on top of the flan while it's still in the ramekin, or for a more traditional presentation, carefully run a thin knife around the edge of each flan, invert it onto a serving plate, and then drizzle the caramel sauce over the top. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Stove Top Flan
Ingredients
For the Flan
- 1 large egg
- 1 egg yolk
- 1 pinch salt
- 2 tablespoons granulated sugar
- 3/4 cup whole milk
- 1/2 teaspoon vanilla extract, optional
For the Caramel Sauce
- 1/4 cup granulated sugar, or as needed
- 2 tablespoons hot water, or as needed
Instructions
- 1
Crack the whole egg and separate one egg yolk into a clean jar. Add the pinch of salt, 2 tablespoons of granulated sugar, and vanilla extract (if using) to the eggs in the jar. Secure the lid tightly.
⏱️ 2 min - 2
Shake the jar vigorously for about 30 seconds to thoroughly combine the egg mixture. This helps dissolve the sugar and integrate the ingredients.
⏱️ 1 min - 3
Pour the 3/4 cup of whole milk into the jar with the egg mixture. Secure the lid and shake lightly once more, just enough to incorporate the milk without creating excessive foam.
⏱️ 1 min - 4
Strain the flan mixture through a fine-mesh sieve into a measuring cup or another clean container. This step removes any chalazae or bits of egg white, ensuring a perfectly smooth flan.
⏱️ 2 min - 5
Pour the sieved flan mixture into a large pan. Place the pan on the stovetop over medium-low heat. Gently stir the mixture continuously with a spoon, warming it carefully until it is warm to the touch but not hot. Do not let it simmer or boil. This pre-warming step helps to reduce steaming time and ensures more even cooking.
⏱️ 3 min - 6
Once the mixture is warm, divide it evenly into two small ramekins (or small teacups/coffee cups). Use a kitchen lighter or a small torch to gently touch the surface of the mixture in each ramekin. This will pop any small air bubbles, resulting in a smoother, more aesthetically pleasing top surface for your flan.
⏱️ 2 min - 7
Fill a larger pan (that can accommodate the ramekins) with about 1 inch of water and bring it to a boil over high heat on the stovetop.
⏱️ 3 min - 8
Once the water is boiling, reduce the heat to low to maintain a gentle simmer. Carefully place the ramekins containing the flan mixture into the simmering water. Ensure the water level comes about halfway up the sides of the ramekins. Cover the pan with a tight-fitting lid.
⏱️ 1 min - 9
Steam the flan for approximately 10 minutes. The flan is done when it is set around the edges but still slightly jiggly in the center. Carefully remove the ramekins from the pan and place them in the refrigerator to chill for at least one hour, or until completely cold and firm.
⏱️ 10 min - 10
While the flan is chilling, prepare the caramel sauce. Place 1/4 cup of granulated sugar in a small, heavy-bottomed saucepan over medium heat. Heat the sugar without stirring, allowing it to melt and turn a light golden brown color. Swirl the pan occasionally to ensure even melting.
⏱️ 5 min - 11
Once the sugar is melted and golden, carefully and slowly add 2 tablespoons of hot water to the melted sugar. Be cautious as the mixture will bubble vigorously. Stir continuously with a heatproof spoon or whisk until the caramel is smooth and any hardened sugar has dissolved. If the caramel seizes, continue to heat and stir until it re-melts. Remove from heat.
⏱️ 3 min - 12
Once the flan is thoroughly chilled, you can either pour the caramel sauce directly on top of the flan while it's still in the ramekin, or for a more traditional presentation, carefully run a thin knife around the edge of each flan, invert it onto a serving plate, and then drizzle the caramel sauce over the top. Serve immediately.
⏱️ 2 min