Today’s recipe is a super creamy and delicious No Bake Flan, topped with caramel. You’ll be impressed at how easy and incredible this recipe is!😉
Ingredients For the No Bake Flan
- 500ml (2 cups) whole milk, room temperature, divided
- 225 ml Nestle table cream or light cream, room temperature
- 1 (14 oz) can full-fat condensed milk
- 4 env. (1/4 oz. each) KNOX Unflavored Gelatine
- 1 cup Nido Dry Whole Milk Powder
- Caviar (seeds) scraped from 1 vanilla pod or 1 tablespoon pure vanilla extract
For the liquid Caramel:
- 200g (1 cup) sugar
- 118ml (1/2 cup) hot water
- Caviar (seeds) scraped from 1 vanilla pod or 1 teaspoon vanilla extract
For the Caramel:
Add sugar to a heavy-bottomed pan and cook on medium-low heat until the sugar melts. Lift or tilt the pan as necessary to melt the sugar evenly until completely melted and medium-amber caramel forms, about 6 to 8 minutes. Do not stir! (Watch carefully as it can burn quickly!).
Once you have reached caramelization, carefully pour in hot water, be careful as the mixture will bubble and steam. This process will help thin the caramel, so the flan doesn’t stick to the mold or pan. Next, turn off the burner, add the vanilla seeds or vanilla extract, and stir with a heatproof spatula until combining as a skinny caramel sauce.
If the mixture seizes and forms clumps of caramel after adding the water to the caramel, don’t worry; turn the heat too low and swirl the pan over the burner to let the sugar re-melt back into the sauce). Remove from heat and pour the caramel onto the bottom of an 8 inch (20.32 cm) silicone mold or a nonstick bundt pan; quickly swirl around to coat all bottom and sides. Let the caramel cool completely.
For the No Bake Flan:
Mix gelatine and 1 cup milk in a microwaveable bowl. Let stand 5 min. Microwave on high for 2 minutrs or until gelatine is completely dissolved; stirring after each minute.
Blend remaining milk, cream, milk powder, vanilla, and condensed milk in a blender until smooth. Blend in gelatine mixture. Pour into prepared 8-cup mold. Cover with foil and place the mold in the refrigerator; chill until set, 6 to 8 hours and up to overnight. Once ready, remove it from the fridge.
Fill a large bowl with warm water. Immerse the gelatin mold in the bowl of warm water to loosen the edges. Be careful not to get water inside the pan.
Remove it after 15 seconds. Dry off the outside of the pan or silicone mold and use a knife to run around the edges of the flan and in the center. Be careful when doing this, so you don’t cut through the flan.
Slowly start to run the knife around the edges of the no-bake flan until you reach the bottom of the no bake flan, and jiggle the pan every so often, and when you see that the flan is loose in there, it’s time to flip it onto the plate. (It’s important to make sure the whole flan loses from the sides of the mold or pan. If one section is still stuck to the mold or pan, but the rest is not, the flan might break when you flip it onto the plate).
Find a flat platter. It should be several inches bigger in all directions than your pan or mold. Place the platter face down on the top of the mold or pan. Hold the top of the platter and the top of the mold firmly together between your thumbs and fingers.
Flip the mold so that the platter is face up. You should feel the no bake flan release from the mold. If it doesn’t release from the mold, flip it back over and stick it in the warm water for a few more seconds before trying again.
Enjoy our Best No Bake Flan with Liquid Caramel!
- Another alternative is to spray the pan or silicone mold with cooking spray before you put the no bake Flan in it and make the caramel sauce separately; since the caramel for this recipe is skinny, it can be made ahead and refrigerated in a jar with a tight-fitting lid; bring to room temperature before serving.
- If you like your no bake flan on the sweet side, add 2 cans of condensed milk to your flan mixture.