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Spanish Flan for Two: Mini Caramel Custards

Prep 15 min Cook 40 min Difficulty 2/5

Classic Spanish flan for two: mini caramel custards with a smooth center and silky caramel top, baked in a bain-marie.

Why this recipe works

This Spanish flan recipe makes two small custards with a silky texture and a rich caramel top. It’s ideal for date night, a simple dessert, or when you want a classic custard with minimal fuss.

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Key takeaways

Easy mini flan for two
Three-section guide for quick results
Compact FAQ for common questions

Recipe guide

This Spanish flan recipe makes two small custards with a silky texture and a rich caramel top. It’s ideal for date night, a simple dessert, or when you want a classic custard with minimal fuss.

Two-person flan with restaurant-style texture in minutes.

  • Easy mini flan for two
  • Three-section guide for quick results
  • Compact FAQ for common questions

Caramel and ramekin prep

Make a caramel by melting 1/4 cup sugar until amber. Pour into two ramekins to coat bottoms and let harden.

Custard mix and bake

Whisk 2 eggs with a pinch of salt. Add 1/2 cup milk, 1/4 cup sweetened condensed milk, and 1/2 tsp vanilla. Strain, then divide atop caramel. Place in a baking dish and add 1/2 cup hot water.

Chill and serve

Bake at 325°F (160°C) for 30–35 minutes until just set. Cool, refrigerate at least 2 hours, then invert to serve with caramel drizzle.

Ingredients

  • 1/4 cup sugar (for caramel)
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup sweetened condensed milk
  • 1/2 tsp vanilla extract
  • pinch salt
  • 1/2 cup water (for bain-marie)

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Caramelize 1/4 cup sugar in a small heavy saucepan over medium heat, swirling until amber and liquidized.
  3. Quickly pour hot caramel into two 4-6 oz ramekins, tilting to coat bottoms evenly; set aside to harden.
  4. Whisk 2 large eggs with a pinch of salt until smooth.
  5. Add 1/2 cup whole milk, 1/4 cup sweetened condensed milk, and 1/2 tsp vanilla; whisk until combined.
  6. Strain custard mixture through a fine sieve into a measuring cup or bowl to remove foam.
  7. Place ramekins in a baking dish and pour custard over the set caramel, filling each almost to the top.
  8. Pour 1/2 cup hot water into the baking dish (or enough to come halfway up the ramekins) to create a bain-marie.
  9. Bake 30–35 minutes, until custards are set but still slightly jiggly in the center.
  10. Remove ramekins from water bath and cool to room temperature, then refrigerate at least 2 hours.
  11. Run a thin knife around ramekin edges, invert onto plates, and let caramel drizzle over the custard before serving.

FAQs

How many portions does this make? Two 4–6 oz ramekins.
Can I use normal milk instead of whole milk? Whole milk gives a creamier texture; you can use 2% as a lighter option.
Can I bake without a bain-marie? Bain-marie helps even cooking; omit only if you increase risk of cracking or uneven texture.