Originally published May 2015. Updated December 19, 2018 by Analida
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.
How will this work?
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!
The hardest part…
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 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. Here we go step by step.
Step 1: Gather your ingredients. From left to right: evaporated milk, sweetened condensed milk, cinnamon & nutmeg, 5 egg yolks.
Step 2. Place the sugar in a sauce pan and melt it on medium heat.
Step 3: When the sugar is melted it will have a nice brown color.
Step 4: 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.
Step 5: 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.
Step 6: Drop your lovely coated flan pan on the pot. Mine seems to fit perfectly over my Le Creuset 4.5 quart dutch oven.
Step 7: Pour the blended ingredients into the flan pan.
Step 8: 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.
Step 9: Remove from the dutch oven and let it cool on a wire rack for at least 1 hour.
Step 10: Take a very thin and flexible blade knife and slice around the outside and inside pan edges in a full circle.
Step 11: Lay a large serving platter or plate on top of the flan and then carefully invert.
Step 12: 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.
If you want to try the oven method of making flan try my Coconut Flan recipe.
A rich and refreshing custard which is a favorite dessert throughout Spain and Latin America. rich and creamy with a melted caramel sauce.
- Take a large pot and fill 1/2 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.