Steamed Breakfast Flan (Custard)

Enjoy a silky smooth, healthy Steamed Breakfast Flan that includes one-half egg per serving. Delightfully delicious and remarkably effortless to make, this dish is destined to become a regular breakfast or brunch time favorite!

Serves: 4 (2 large flan or 4 mini flan)
Prep Time: 5 minutes – Cooking Time: 12 minutes – Total Time: 17 minutes

Helpful equipment

  • Large steamer
  • Two 8 oz. ramekins or 4 4 oz. ramekins
  • Tin foil
  • Small, fine sieve/strainer
  • Pyrex cup
  • Small saucepan
  • Whisk
  • Heat-proof mittens


  • 2 eggs
  • 1 tsp. vanilla
  • 1.5-2 tbsp. sugar/substitute or more to taste
  • Sprinkle of salt
  • 3-4 tbsp. maple syrup or caramel

Option 1: 
  • 5 tbsp. nonfat milk powder
  • 1 cup water

Option 2: 
  • 1/2 cup milk
  • 1/2 cup heavy cream


Step 1
Prepare tin foil covers for the ramekins by cutting squares of tin foil to fit over the tops of each ramekin.

Step 2
Drizzle maple syrup or caramel into the bottoms of the ramekins, then swirl to coat the sides.

Step 3
Fill your steamer with about 3/4 inch of water, bring to a boil, and then reduce to a gentle simmer.

Step 4
For option 1: In a small saucepan, thoroughly combine nonfat milk powder and water. Bring the saucepan to a high heat, stirring continuously to avoid lumps, and remove once the mixture is scalding and steam rises.

For option 2: In a small saucepan, combine heavy cream and milk. Bring the saucepan to a high heat, stirring occasionally. Remove once the mixture is scalding and steam rises.

Step 5
In a Pyrex cup, crack 2 eggs and add sugar, vanilla, and salt. Whisk the mixture to blend it, then gradually temper it by whisking in the hot milk mixture. 

Step 6
Pass the mixture through a fine strainer twice to ensure smoothness. Then, pour it into the prepared ramekins, distributing the custard evenly.

Step 7
Smooth the prepared foil over the tops of the ramekins, ensuring a flat surface and tight, snug sides. Place the ramekins in the steamer and steam for 5 minutes. Afterwards, turn off the stove and let the ramekins remain in the steamer for an additional 10 minutes, allowing them to cook in the residual heat.

Step 8
When cooked, remove the ramekins using heat-proof mitts and uncover them. For faster cooling, place them in a cold water bath. 

Step 9
When you are ready to serve, run a knife or flat spatula around the inside of each ramekin to loosen the flan. Place a plate over the ramekin, hold firmly, and flip over to release the flan onto the plate. Top with additional maple syrup or caramel as desired.


  • Before tempering the eggs, ensure the milk powder (option 1) has not settled on the bottom of the saucepan by re-stirring the mixture.
  • Save the tin foil tops for reuse, as this steamed flan is sure to become a favorite repeat recipe.

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