This no-bake flan recipe comes to you courtesy of my sister, a fantastic cook. I must admit, I was rather skeptical when she said she was going to make a flan ON THE STOVE. Whoaaa, "this is never going to work" I said (in my head of course)! I honestly didn't think her culinary trick would end well.
I'm accustomed to the flan cooked in the oven in a pan of water and hopes that it will not turn the texture of scrambled eggs, ugh! So, did it turn out? It did not only turn out wonderfully delicious; the creamy texture and the flavor was amazing. And guess what? I might adopt her method all together, maybe!
Tips for making no-bake flan
One of the great things about this recipe is that you do not have to temper the eggs into the milk, which can be a tricky process. Just throw everything into a blender, and mix well. That's it! Really? REALLY. The only really tricky part in making this no-bake flan is inverting the cooked flan on to a large round serving platter without breaking it. Not too bad, huh?
I have owned a flan pan 
for years and love it, but if you do not have one, don't worry; you can certainly use a glass pie pan and it will work just as well. Make sure that the flan pan fits snugly over the pan of boiling water you will be using; don't let it float! The last thing you want is water in your beautiful flan; yuck!
Flan texture
Flan is popular in Latin America, the Caribbean and Spain. The French also have their own version which they call Creme Caramel. It is equally rich, creamy and sinfully delicious.
I will say that flan is one of my favorite desserts. It is not overly sweet; I especially love the creamy texture, and the caramel of course. Now for the British, flan is a totally different dessert consisting of a baked crust, filled with custard and topped with fruit. By the way, the origins of flan go back the Roman times, however it was not prepared in the same manner it is today.
If you have never attempted to make flan and would like to try, I think this no-bake flan recipe is right for you. There is no way to mess it up! And if you are wondering what to do with those leftover egg whites, you can use them to make meringue cookies, or you can freeze them for use at a later time.
So I will try to demystify the flan making process.  
Step by step photos
- Gather your ingredients. From left to right: evaporated milk, sweetened condensed milk, cinnamon & nutmeg, 5 egg yolks.
- Place the sugar in a sauce pan and melt it on medium heat.
- When the sugar is melted it will have a nice brown color.
- Work very quickly while the sugar will flow into the bottom of the flan pan. This will create the caramel syrup and lovely brown top of the flan.
- After your pan is coated, blend your ingredients for 3 minutes in the blender and get your pot (filled half way up with water) on a slow boil.
- Drop your lovely coated flan pan on the pot. Mine seems to fit perfectly over my Le Creuset 4.5 quart dutch oven
. - Pour the blended ingredients into the flan pan.
- Cover with aluminum foil and poke 8-10 holes in the foil. Cook covered for 45 minutes and check it at 30 minutes with a cake tester. Mine always takes 45 minutes.
- Remove from the dutch oven and let it cool on a wire rack for at least 1 hour.
- Take a very thin and flexible blade knife and slice around the outside and inside pan edges in a full circle.
- Lay a large serving platter or plate on top of the flan and then carefully invert.
- You can chill it in the refrigerator on the plate or serve warm. Mine will keep very nicely in the refrigerator, covered, for 3-4 days.
Frequently Asked Questions
- How long can I store the flan? This will keep well for 5-6 days refrigerated in an airtight container.
- Can I freeze the leftover flan? No, this dish does not freeze well. When thawed it will separate and have a grainy texture.
- What temperature do I cook this at? The stovetop flan is simmered over a pot of water filled half way that is at a “slow boil”. This will occur when the water in the pot is between 195°F and 205°F.
If you want to try the oven method of making flan try my Coconut Flan recipe.
Here are some other desserts to try that are easy to make with step by step photos.
Jamaican toto is a sweet coconut cake that needs no frosting.
Tusenbladstarta is a Swedish dessert that is like baking 6 big pastry cookies and layering with custard cream.
Tarte Normande is an apple tart baked with custard from the Normandy region of France.
If you make any of these please leave me a comment. I would love to hear from you! Thanks so much!
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No-Bake Flan Recipe
Ingredients
- 5 egg yolks
- ⅓ cup sugar
- 1 can evaporated milk
- 1 can sweetened condensed milk
- ¼ tsp nutmeg
- ½ tsp cinnamon
Instructions
- Take a large pot and fill ½ of the way up with water and bring to a slow boil ( on medium heat)
- In a blender place all of the ingredients except the sugar and blend well for about 3 minutes.
- In a skillet (not Teflon) on medium place the sugar and stir constantly until it begins to turn a light brown (caramel).
- Remove from heat.
- Pour caramel into the flan pan tilting so the caramel can coat the entire bottom of the pan. Allow to harden.
- Put the egg mixture into the flan pan and place on top of pot of boiling water. Cover with tin foil, and poke 8-10 holes all over the foil to avoid condensation to form.
- Cook for approximately 45 minutes. Check after 30 minutes by slightly lifting the aluminum foil and inserting a cake tester.
- To make sure it is completely done, give it the jiggle test. If the flan jiggles slightly then it is done. You can also insert cake tester or skewer to test for doneness. The tester should come out clean.
- Cool on a wire rack for about 1 hour before inverting onto serving platter.
- To serve, run a sharp knife all around the edge of the flan mold. Place a large plate on top and invert carefully.
- Cool completely in refrigerator before serving.
Notes
- How long can I store the flan? This will keep well for 5-6 days refrigerated in an airtight container.
- Can I freeze the leftover flan? No, this dish does not freeze well. When thawed it will separate and have a grainy texture.
- What temperature do I cook this at? The stovetop flan is simmered over a pot of water filled half way that is at a “slow boil”. This will occur when the water in the pot is between 195°F and 205°F.
Cyrus
Analida thank you for demystifying what it takes to make a delicious flan.. this is totally doable! And the end result looks amazing!
Analida
Thanks Cyrus!!!
Noelle (@singerinkitchen)
This looks so easy! Thanks for sharing! I have never made a flan so I am now intrigued
Analida
Noelle, it is pretty simple.
Give it a go. Let me know how it turns out.
Michaela ~ An Affair from the Heart
What a stunning flan! Fantastic recipe, thank you!
Analida
You are welcome Michaela. It is good and not hard to make.
Georgina @theamazingflavoursofbrazil.com
Hi Analida, I love your blog and the story on how you became a foodie and a cook, and your love for ethnic foods. Being from Brazil I am addicted to flans too, yours look so creamy and silky!
Analida
Thanks Georgina. I appreciate our kind words. Yes, flan is awesome!!!!
Brandi @ penguinsinpink.com
This looks great and easy. Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned to the Bloggers Brags Broad.
Analida
Thanks Brandi!!!
It is pretty easy.
Jennifer Tammy
I would have never thought that flan could be no-cook, thank you for a brilliant recipe!
Analida
Thanks Jennifer. It is certainly easier than baking it in the oven.
Laura @MotherWouldKnow
A beautiful flan and a fabulous way to make it without baking. I'll bet that it's incredibly soft and delicious.
Analida
It's so good!!!
Sallymarie Sonera
hello Analida i was wondering if you could provide to me in cup measurement how much mix does this recipe yield
Analida
Hi Sallymarie! I would say roughly 4 1/2-4 3/4 cups, before "baking" hope this helps.
Ann Marie
Hola if I don't have a traditional blender do u think an immersion blender would work thank u
Analida
Hi Ann Marie!
Yes, it will work well, just make sure everything is well combined.
AmandaSmith
Very cool recipe! By the way, in college I always chose a baking theme for my theses. On this website essayexplorer.com you can find a service. which will make you an essay on any topic.
mia
There's always been two ways to cooked a flan. Steaming (which is the original method) and baking which is the later method. Both yield the same creaminess and deliciousness.
Naomi
What temperature do I cook it at?
Analida
Hi, you want to the water in the pot that the flan pan is sitting on at a slow boil our simmer. See step #5 in the photos: "get your pot (filled half way up with water) on a slow boil". Enjoy!
Y
Should the bottom of the flan pan be touching the cooking water or is this more of a double boiler method, where it is cooking above the water but not touching it?
Analida
The flan pan sits above the water, not touching it. It is basically steamed.