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Velvety Filipino Caramel Custard

Indulge in a scrumptious Filipino dessert with this Velvety Filipino Caramel Custard. This foolproof recipe is perfect for those seeking a creamy, delicate treat. Made with simple, everyday ingredients, beautiful flan molds are replaced by easily accessible ramekins.
1
1 hr
TOTAL TIME
361
CALORIES
$0.59
PER SERVING
Velvety Filipino Caramel Custard
Ingredients
6 INGREDIENTS
6 SERVINGS
Granulated Sugar
3 1/2 g granulated sugar
Egg Yolks
11 g egg yolks
Sweetened Condensed Milk
10 ml sweetened condensed milk
Evaporated Milk
12 ml evaporated milk
Vanilla Extract
1 tsp vanilla extract
Water
1 tbsp water
Directions
11 STEPS
15 min
PREP TIME
45 min
COOK TIME
1 hr
TOTAL TIME
1
In a small saucepan, combine the granulated sugar and water, then heat over medium heat until the sugar caramelizes and reaches a light amber color. Be careful not to burn the sugar.
2
Once caramelized, remove the saucepan from heat and quickly pour the caramel evenly into the bottoms of six 6-ounce ramekins.
3
Preheat the oven to 375F (190C).
4
In a mixing bowl, whisk together the egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract until well combined. Be careful not to incorporate too much air.
5
Strain the custard mixture through a fine-mesh strainer into another bowl to ensure a silky texture.
6
Distribute the strained custard evenly among the prepared ramekins.
7
Place the filled ramekins into a deep baking pan and carefully pour hot water into the pan until it reaches about an inch up the sides of the ramekins.
8
Transfer the baking pan into the preheated oven and bake for 40-45 minutes, or until the custard is set but still slightly jiggly.
9
Remove the ramekins from the water bath and let them cool to room temperature.
10
Chill the custards in the refrigerator for at least 2 hours or until firm.
11
To serve, run a thin knife around the edges of the ramekins and invert onto a dessert plate.
Health Info
Macros
53g
CARBS
10g
FAT
14g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
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Frequently Asked Questions
Why is my custard lumpy?
How do I make my custard more flavorful?
Why does my custard taste eggy?
Why is my custard too thin?
Can I use whole eggs instead of just yolks in my custard?
How can I avoid getting a 'skin' on top of my custard?
What is the difference between custard and pudding?
Can I make dairy-free custard?
Is custard and ice cream the same?
Can I use custard to replace cream in recipes?