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

Ingredient Substitutions

• Instead of White sugar: cane sugar
• Instead of Whole milk: semi-skimmed milk, almond milk (for lactose-free version)
• Instead of Vanilla bean: vanilla extract
• Instead of White sugar: cane sugar

Equipment Needed

• Saucepan (2×)
• Whisk
• Mixing bowl
• Fine sieve or chinois
• Ramekins (6)
• Air fryer
• Silicone spatula (optional)
• Kitchen knife (optional)
• Kitchen thermometer (optional)

Critical Steps — Do Not Skip

• Do not stir the sugar while the caramel is melting
• Add the boiling water to the caramel carefully to avoid splatters
• Temper the eggs with the hot milk to prevent coagulation
• Monitor the air fryer cooking to achieve the golden film without burning

Chef Tips from the Video

• Using a real vanilla bean gives a richer aroma than extract.
• For a creamier caramel, add 1 tsp salted butter after adding the water.

Troubleshooting

Storage

Refrigerator: Store the flans in the refrigerator, covered, for up to 4 days.

Freezer: Not recommended; the flan texture deteriorates.

Room temperature: Consume within 2 hours after unmolding.

Make-Ahead Tips

• The caramel can be prepared 2 days ahead and stored in an airtight jar in the refrigerator.
• The flan mixture can be made the day before and kept chilled before cooking.