Mini homemade caramel flans

Ingredients

• 150 g White sugar (For the caramel)
• 60 ml Water (Boiling water for the caramel)
• 500 ml Whole milk (Bring to a boil with the vanilla)
• 1 Vanilla bean (Split and scraped, or 1 teaspoon vanilla extract)
• 3 Egg yolks (Separated from the whites)
• 3 Whole eggs (To be incorporated with the yolks)
• 80 g White sugar (For the flan)

Instructions

1. Prepare the caramel

   Pour the white sugar (150 g) into a clean saucepan, heat over medium‑low heat without stirring. As soon as the sugar begins to melt, gently tilt the pan to even out the melting, but do not stir.

   Time: PT5M

2. Add the boiling water

   When the sugar is fully melted and golden, remove the pan from the heat and slowly pour in 60 ml of boiling water. Be careful of splatters.

   Time: PT2M

3. Let the caramel stabilize

   Return the pan to low heat for 1 minute to homogenize, then remove from heat and let cool slightly.

   Time: PT3M

4. Heat the milk with the vanilla

   In a second saucepan, pour the milk (500 ml), add the split and scraped vanilla bean (or 1 tsp extract). Bring to a gentle boil, then remove from heat as soon as the first bubbles appear.

   Time: PT5M

   Temperature: 80°C

5. Mix eggs and sugar

   In a bowl, whisk the 3 egg yolks, the 3 whole eggs and 80 g white sugar until a homogeneous mixture forms, without over‑whisking (omelette style).

   Time: PT3M

6. Temper the eggs with the hot milk

   Pour the hot milk in a thin stream over the egg‑sugar mixture while constantly whisking to avoid cooking the eggs.

   Time: PT3M

   Temperature: 65°C

7. Strain the mixture

   Pass the mixture through a fine sieve into a clean container to remove foam and any vanilla pieces.

   Time: PT2M

8. Fill the ramekins

   Pour the strained mixture into the 6 ramekins, filling them three‑quarters full. Set the liquid caramel aside separately.

   Time: PT3M

9. Air fryer cooking

   Preheat the air fryer to 150°C. Place the ramekins in the basket and cook for 15 minutes. Check the surface: it should be lightly golden and form a thin film. If needed, extend by 3‑5 minutes.

   Time: PT20M

   Temperature: 150°C

10. Cool the flans

    Allow the flans to cool at room temperature, then place them in the refrigerator for about 1 hour to set.

    Time: PT1H

11. Unmold and drizzle with caramel

    Run the blade of a small knife around the edge of each ramekin, invert onto a plate and generously drizzle with the liquid caramel prepared in step 1.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

25 g

Fat

8 g

Fiber

0 g