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.
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.
No-Bake Flan Recipe
Amount Per Serving
Calories 191Calories from Fat 63
% Daily Value*
Saturated Fat 3g19%
Vitamin A 265IU5%
Vitamin C 1.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.