Description
This single-serving Milk Carton Flan is a creamy, caramel-topped custard dessert perfect for an individual treat. Made with simple ingredients and cooked gently in a water bath within a milk carton mold, this flan offers a silky texture and rich flavor, ideal for those craving a delicate, homemade dessert without the fuss.
Ingredients
Scale
Caramel
- 2 tbsp sugar
- ½ tbsp water
- 1 tsp lime or lemon juice
Custard
- 1 whole egg
- 1 egg yolk
- 0.7 cup full cream milk (170 ml)
- 1½ tbsp sugar
Instructions
- Prepare the caramel: In a small saucepan over medium heat, combine 2 tablespoons sugar, ½ tablespoon water, and 1 teaspoon lime or lemon juice. Heat gently, stirring occasionally until the sugar dissolves and turns a deep amber color. Immediately pour the caramel into the base of the milk carton mold, swirling to coat the bottom evenly. Set aside to cool and harden.
- Preheat the oven and prepare the custard mixture: Preheat your oven to 325°F (160°C). In a mixing bowl, whisk together 1 whole egg, 1 egg yolk, and 1½ tablespoons sugar until well combined and slightly frothy. Slowly stir in 0.7 cup full cream milk until everything is smoothly incorporated.
- Strain and pour custard: To ensure a silky texture, strain the custard mixture through a fine sieve to remove any lumps or chalaza. Pour the strained custard gently over the set caramel in the milk carton mold, leaving a small space at the top.
- Prepare water bath: Place the milk carton mold in a deep baking dish or roasting pan. Pour hot water into the pan until it reaches halfway up the sides of the carton, creating a bain-marie for gentle and even cooking.
- Bake the flan: Carefully place the water bath with the flan mold into the preheated oven. Bake for approximately 25 minutes, or until the custard is set around the edges but slightly jiggles in the center when gently shaken.
- Cool and serve: Remove the flan from the water bath and allow it to cool to room temperature. Refrigerate for at least 2 hours to fully set. To serve, run a thin knife around the edges, invert onto a serving plate to release the flan with its caramel topping.
Notes
- Using fresh eggs ensures the best texture and flavor.
- If a milk carton mold is unavailable, use a similar small heat-resistant container that fits into a water bath.
- Be cautious when making caramel to prevent it from burning; remove from heat as soon as it turns amber.
- The water bath is essential for even cooking and prevents the custard from curdling.
- Chilling the flan well before serving improves the texture and flavor.
