3 Brazilian Custard Variations to Try, Plus 2 Bonus Recipes

Coconut Milk Flan with a Baking Sweetener

Full-fat coconut milk, eggs, and a suitable baking sweetener make the main base for this Brazilian flan variation. The syrup depends on a product specifically labeled to caramelize, which is different from simply tolerating oven heat. Make it ahead so the chilled custard releases more neatly.

Yield: 10 slices · Cook/chill: about 60 minutes, plus at least 6 hours chilling

Ingredients

The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.

Custard

• 6 eggs
• 400 ml unsweetened full-fat canned coconut milk (about 1⅔ cups)
• 200 g caramelizing baking sweetener labeled with a 1:1 sugar-equivalent formulation
• Pinch of salt, optional
• 1 teaspoon vanilla extract (5 ml), optional

Syrup

• 100 g of the same caramelizing 1:1 baking sweetener
• 3 tablespoons water (45 ml)

How to make it

1. Preheat to 300°F (150°C). Prepare a roughly 23 cm (9-inch) flan mold and a larger roasting pan for a water bath. Confirm the sweetener specifically supports this caramelizing method and quantity.
2. Heat the 100 g syrup sweetener and water in a small pan, watching closely until golden. Protect hands from heat and spread carefully in the mold.
3. Blend the eggs, coconut milk, and 200 g sweetener just until smooth, adding optional salt and vanilla. Let foam settle, then pour into the mold.
4. Cover with foil and set in the larger pan. Add hot water outside the mold for a stable water bath.
5. Bake for about 1 hour, adjusting to the oven and mold. Look for firm edges and a softly wobbling center without liquid egg; check for 160°F.
6. Remove carefully, cool briefly, and refrigerate promptly for at least 6 hours. Loosen edges and unmold cold onto a rimmed plate. If the syrup is stuck, gently warm the base, avoiding thermal shock.

See the full recipe and tips

Lactose-Free Milk Flan

Lactose-free skim milk gives this egg custard a familiar dairy flavor. It remains a milk-based dessert, which matters when cooking for someone with a milk allergy. The optional fructose caramel contains sugar; the focus of this variation is lactose, not a sugar-free result.

Yield: 8 slices · Cook/chill: about 50 minutes, plus at least 6 hours chilling

Ingredients

The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.

Custard

• 4 eggs
• 500 ml lactose-free skim milk (about 2 cups plus 1 tablespoon and 1 teaspoon)
• ½ cup baking sweetener labeled to measure 1:1 like sugar, adjusted according to its label

Optional caramel from the reference

• ½ cup fructose
• ¼ cup water (60 ml)

How to make it

1. If using caramel, gently heat the fructose in a small pan while watching its color. Add the water gradually, guarding against steam and splashes. Coat a suitable flan mold carefully.
2. Gently mix eggs, lactose-free milk, and the label-converted sweetener until even. Do not use ½ cup of a concentrated sweetener.
3. Pour into the mold and cover with foil. Put the mold in a larger roasting pan and add hot water to the outer pan for a water bath.
4. The source does not specify an oven temperature. Preheated 350°F (180°C) is an editorial starting point; bake for about 50 minutes, adjusting to your pan and oven.
5. Check for firm edges, a gentle center wobble without liquid egg, and 160°F in the custard. Remove the mold from the hot bath with oven mitts.
6. Cool briefly, refrigerate promptly, and chill for at least 6 hours. Loosen the edges and invert cold onto a rimmed plate.

See the full recipe and tips

Vanilla Whey and Yogurt Custards

Plain Greek yogurt and vanilla whey give these small custards a different base from condensed-milk flan. There are just two portions, so they are easy to serve after chilling. Use the gram amounts for yogurt and whey; cups and scoops vary by brand.

Yield: 2 servings · Cook/chill: 20–30 minutes, plus at least 4 hours chilling

Ingredients

The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.

Custard

• 2 eggs
• 50 ml milk (about 3 tablespoons plus 1 teaspoon)
• 100 g plain Greek yogurt with no added sugar (3½ oz)
• 30 g vanilla whey protein powder (about 1 oz; weigh rather than assume one scoop)
• 1 teaspoon vanilla extract (5 ml)
• A little coconut oil to grease the ramekins

How to make it

1. Whisk eggs and milk with a fork or hand whisk. Strain without forcing the residue through.
2. Mix in yogurt, weighed whey, and vanilla until smooth. Do not automatically add sweetener: the whey’s flavor and sweetness vary.
3. Lightly grease two ovenproof ramekins and divide the mixture. Set them in a small compatible baking pan with hot water outside the ramekins for a water bath.
4. Secure foil away from the heating element. Use this setup in an air fryer only if its manual permits a pan of water and foil. The original source does not specify temperature; 320°F (160°C) is an editorial starting point, not a verified universal appliance setting.
5. Check after about 15 minutes covered, then finish uncovered in short intervals. The reference offers about 20–30 minutes total. Look for set edges, a gently wobbling center without liquid egg, and 160°F inside.
6. Remove carefully, cool briefly, and refrigerate promptly for at least 4 hours. Loosen the edges to unmold cold or serve in the ramekins.

See the full recipe and tips

Skim Milk Mini Custards

Eggs, skim milk, and milk powder make three little chilled custards without a condensed-milk base. Mix gently so the top does not fill with foam. Serve in the cooking ramekins once cold; a caramel layer is not part of this formula.

Yield: 3 small ramekins · Cook/chill: about 25 minutes, plus at least 4 hours chilling

Ingredients

The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.

Custard

• 2 eggs
• 300 ml skim milk (1¼ cups)
• 2 tablespoons nonfat dry milk powder
• Heat-stable sweetener to taste, optional, following its label
• Vanilla extract to taste, optional

How to make it

1. Whisk the eggs, skim milk, and milk powder until the small lumps dissolve. If blending, use only a brief pulse and let foam settle.
2. Add the optional correctly dosed sweetener and vanilla. Divide evenly between three air-fryer-safe ovenproof ramekins, leaving room at the rim.
3. Following your appliance manual, cook at 320°F (160°C) for about 25 minutes. Check early and continue in short intervals as needed.
4. The edges should set and the center wobble gently without liquid egg mixture. Check for 160°F in the egg custard.
5. Remove with oven mitts, let the steam subside, and refrigerate promptly. Chill for at least 4 hours and serve in the ramekins.

See the full recipe and tips

Air Fryer Vanilla Whey Custards with Caramel

These two vanilla custards pair whey and milk powder with a small golden caramel layer. The caramel is made with demerara sugar, so this option contains added sugar. Watch the custard’s center rather than assuming every air fryer will finish at the same minute.

Yield: 2 custards · Cook/chill: about 12 minutes, plus at least 4 hours chilling

Ingredients

The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.

Custard

• 2 eggs
• 150 ml milk (about ⅝ cup)
• 30 g whole or nonfat milk powder (about 1 oz)
• 30 g vanilla whey protein powder (about 1 oz)

Caramel

• 2 tablespoons demerara sugar
• 2 tablespoons hot water (30 ml), an editorial starting amount

How to make it

1. Whisk eggs, milk, milk powder, and whey until smooth. Let excess foam settle while making caramel.
2. Melt the demerara sugar in a small saucepan over low heat. Gradually add the hot water with your face and hands clear of splashes and steam, then stir over low heat until even.
3. Carefully divide the caramel between two air-fryer-compatible ovenproof ramekins. Pour the custard on top.
4. Following the manual, cook the ramekins directly in the air fryer at 350°F (180°C) for about 12 minutes, as a guide. This source method does not use a water bath.
5. Continue in short intervals if needed until the edges set, the center has no liquid egg mixture, and it reaches 160°F.
6. Remove with oven mitts, cool briefly, and refrigerate promptly for at least 4 hours. Loosen and unmold only when cold.

See the full recipe and tips