• Prep Time: 30 minutes
  • Cooking Time: 40 minutes
  • Serves: 3 large ramekins or 4 small

Vanilla Caramel Custard

  • Recipe Submitted by on

 Ingredients List

  • For the custard:
  • 2 cups (500ml) milk
  • 3 eggs + 2 egg yolks
  • 2/5 cup (80g) granulated sugar
  • 1 tablespoon vanilla sugar or 3-4 drops vanilla extract
  • Zest of half a lime (optional)
  • For the caramel:
  • 2/5 cup (80g) granulated sugar
  • 4 tablespoons water
  • Few drops of lime or lemon juice


1. In a small sauce pan, make the caramel by mixing sugar, lemon juice and water over medium heat. Let boil without stirring— just shake the saucepan very gently so the caramel heats evenly— until it thickens and the syrup gets a deep amber color.

2. Preheat your oven to 360°F (180°C).

3. Divide the caramel into the ramekins and tilt them to make sure the caramel is coated evenly.

4. In another saucepan, heat the milk with lemon zest (optional) until it’s bubbly. Don’t boil milk. Meanwhile, whisk the eggs and egg yolks in a large bowl until blended, add sugar and vanilla sugar and mix well.

5. Remove lime zest from milk and pour hot milk into the eggs. Whisk until you get a smooth liquid texture. Then strain the custard mixture into the ramekins and set aside.

6. Arrange the ramekins in a large rimmed baking pan. Pour hot water in the baking pan about halfway up the ramekins. Bake for 30-40 minutes, until a knife blade or toothpick comes out clean from the center of the custard.

7. Remove the ramekins from the baking pan and let cool for a while. Once the ramekins are cool, transfer them to you refrigerator and chill them for a few hours. When they are ready to serve, slide a knife around the side of each ramekin to loosen the flan. Turn the caramel custards out on small dessert plates and top with extra caramel, if you want.

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