Light Vanilla & Egg Custard (Homemade Flan Style, Crustless) (Calcium and accessible protein)
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A home-style, crustless vanilla custard baked silky in a water bath — calcium and accessible protein in a light, spoonable dessert.
A custard is a gentle, spoonable little dessert that needs no chewing at all — just eggs, milk, vanilla, and a whisper of sugar. Baked in a water bath until silky, it delivers accessible protein from the eggs and real calcium from the milk, in a portion that disappears easily. This is the flan of memory, made lighter on the sugar and kind to the digestion.
🥄 Ingredients
- 🫗 2 large eggs plus 1 egg yolk, at room temperature
- 🫗 1 1/2 cups (360ml) low-fat (1%) milk
- 🫗 2 tablespoons (25g) sugar, or honey or maple syrup
- 🫗 1/2 teaspoon vanilla extract
- 🫗 1 tablespoon (10g) milled chia seeds
- 🫗 Pinch of ground nutmeg
- 🫗 Pinch of salt
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat the oven to 325°F (165°C) and put a kettle of water on to boil.
Whisk the eggs and yolk with the sugar and salt until just blended — don't overbeat.
Warm the milk gently until warm to the touch, stir in the milled chia seeds, and let them soften for 1 minute; then slowly whisk the mixture into the eggs and stir in the vanilla.
Strain the mixture through a sieve into a measuring jug for the smoothest texture.
Pour into four small ramekins, dust with nutmeg, and set them in a roasting pan.
Pour hot water halfway up the sides of the ramekins and bake for 25–30 minutes, until the custards are set at the edges with just a gentle wobble at the center.
Let them rest for 10 minutes; the centers finish setting completely as they cool — everything fully cooked through.
⚠️ Common Mistakes
- ✕
Skipping the water bath; direct heat gives that scrambled crust at the edges.
- ✕
Overbeating the eggs, which folds in air and leaves pockmarks in the custard.
- ✕
Baking until the middle is rock-solid — that's curdled; a small wobble means done.
🔄 Variations
Use unsweetened almond milk with a little cornstarch for a dairy-free custard.
Add orange zest or a hint of cinnamon in place of nutmeg.
Increase to 3 eggs for a firmer, richer version.
🧊 Storage
- 📦
Keeps 3 days refrigerated, covered.
- 📦
Serve cold or at room temperature — no heating needed.
💡 Chef Tips
Tip 1: The water bath is non-negotiable — gentle surrounding heat sets the custard silky, never scrambled.
Tip 2: Strain the mixture; it catches any stray bit of egg for a flawlessly smooth finish.
Tip 3: A gentle center wobble when you remove the pan is correct — it firms fully as it rests.
Tip 4: Warm the milk first so you never shock the eggs into curdling.
❓ FAQ
Q
Is this flan really crustless? Yes — just eggs, milk, vanilla, and a little sugar, baked silky in ramekins.
Q
How do I know the eggs are cooked through? The custard sets firm with no liquid center once it rests; the gentle wobble firms on cooling.
Q
Can I skip the sugar? Try extra vanilla and a very ripe mashed banana for sweetness without the sugar.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →