Flan is a baked custard that is very popular in Mauritius. Unlike crème brûlée or crema Catalana, which are made by sprinkling sugar on top of a cooked and chilled custard before torching it into a crisp topping, we start with the caramel.
Flan Caramel Mauritian Recipe

Mauritian Flan Recipe

When you think of dessert for one, you generally think of something microwaved in a cup or a beautiful, portioned tiny. But I don't want a reasonable cupcake or a little pie; I want something I can consume completely on my own. This flan is perfect. It's never overly rich or cloying, because of the deep, dark caramel that cuts the edge.

Ingredients for Flan Caramel:

  • 1 liter milk (975 ml water + 12 tbsp milk powder)

  • 6 eggs

  • 1 tbsp vanilla essence

  • 100g white sugar

  • 70g white sugar for caramel


  1. In a large bowl break the eggs. Add the sugar (100g)

  2. Mix well with a whisk.

  3. Heat the milk but not too much.

  4. Add the vanilla essence.

  5. Pour the hot milk into the egg and sugar mixture and mix with the whisk.

  6. In a saucepan put the sugar (70g) and 3 tbsp water. Stir lightly and let cook without stirring on low heat until you get the caramel. Pour and spread it in a mould. Pour your preparation in the mould.

  7. Preheat the oven to 150 - 180 degrees

  8. Cook in a bain-marie for 45mins - 1hr depending on the height of the flan and the oven.

  9. Put in the fridge for 2hrs minimum.

  10. Remove from the pan.


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