Looking for a decadent and impressive dessert that's easy to make? Look no further than this recipe for No Bake Flan with Liquid Caramel! With a creamy, velvety texture and rich, caramelized flavor, this dessert will impress your guests without requiring hours of baking.
Plus, it's easy to customize to your preferences - adjust the sweetness to your liking and make a larger or smaller batch as needed. So why wait? Try this recipe today and indulge in a delicious and satisfying dessert that will become a new favorite!
What is No Bake Flan?
No Bake Flan is a delicious dessert similar to the classic baked custard dessert but without the need for an oven. Instead, it's made with gelatin, cream, condensed milk, and vanilla and then chilled until set. The result is a smooth and creamy dessert with a delicate texture, often topped with a sweet caramel sauce. No Bake Flan is a perfect dessert for hot summer days or when you don't want to turn on the oven.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Whole Milk: Provides the base liquid for the no-bake flan and adds a creamy texture. It contributes to the overall richness of the dessert.
- Nestle Table Cream or Light Cream: This ingredient adds richness and creaminess to the flan. It helps enhance the smooth texture and flavor.
- Condensed Milk: A thick, sweet milk that adds sweetness and richness to the flan. It contributes to the overall flavor and helps to create a creamy consistency.
- Knox Unflavored Gelatine: A powdered ingredient that acts as a thickening agent. It helps the flan set and gives it a firm texture.
- Nido Dry Whole Milk Powder: This ingredient adds a concentrated milk flavor and creamy texture to the flan. It also enhances the richness of the dessert.
- Vanilla: The caviar (seeds) scraped from a vanilla pod, or extract adds a pleasant aroma and flavor to the flan. It enhances the overall taste and provides a hint of sweetness.
For the liquid caramel:
- Sugar: Used to make the caramel sauce that lines the bottom of the flan mold. Sugar melts and caramelizes when heated, adding a rich and sweet flavor to the flan.
- Water: Used to dissolve the sugar and create the caramel sauce. It helps to control the consistency and prevent the sugar from burning during caramelization.
Tools you'll need
How to Make Liquid Caramel
Note: The full instructions are provided in the recipe card below.
How to Make No-Bake Flan
Note: The full instructions are provided in the recipe card below.
Mix gelatine and 1 cup of milk in a microwaveable bowl. Let stand for 5 min—microwave on high for 2 minutes or until gelatine is completely dissolved, stirring after each minute. Blend the remaining milk, cream, powder, vanilla, and condensed milk until smooth. Blend in the gelatine mixture. Pour into the prepared 8-cup mold. Cover with foil and place the mold in the refrigerator; chill until set, 6 to 8 hours, and overnight. Once ready, remove it from the fridge. Fill a large bowl with warm water. Immerse the gelatin mold in 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 and jiggle the pan every so often; when you see that the flan is loose, it’s time to flip it onto the plate. (It’s important to ensure 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!
Substitutions
- Whole milk: You can substitute other types of milk, such as skim or low-fat milk, but keep in mind that the texture and flavor of the flan may be affected.
- Nestle table cream or light cream: You can substitute heavy cream, half-and-half, or a non-dairy cream alternative for a similar creamy texture and flavor.
- Full-fat condensed milk: You can substitute low-fat or fat-free, but remember that the flavor and texture may differ slightly.
- Nido Dry Whole Milk Powder: You can substitute other types of dry milk powder, such as nonfat dry milk powder, but the flavor and texture may differ slightly.
- Vanilla pod or pure vanilla extract: You can use vanilla bean paste or essence for a similar flavor.
- Sugar: You can use brown sugar or a sugar substitute, such as stevia or honey, but remember that the flavor and texture may differ slightly.
Variations
- Chocolate Flan: Add ¼ cup cocoa powder to the flan mixture for a chocolatey twist. You can also use chocolate milk instead of whole milk for an even richer flavor.
- Coconut Flan: Substitute coconut milk for the whole milk in the recipe and top the flan with toasted coconut flakes.
- Coffee Flan: Add 1 tablespoon of instant coffee powder to the flan mixture for a delicious coffee-flavored dessert.
- Citrus Flan: Add the zest of one lemon, lime, or orange to the flan mixture for a fresh, citrusy flavor.
- Nutella Flan: Swirl ¼ cup of Nutella into the no bake flan mixture before pouring it into the mold for a delicious chocolate hazelnut flavor.
- Dulce de Leche Flan: Substitute dulce de leche for the liquid caramel topping to create a rich and creamy caramel flavor throughout the dessert.
- Strawberry Flan: Add 1 cup of pureed strawberries to the no bake flan mixture for a fruity twist. You can also top the flan with fresh strawberries or strawberry sauce.
How to Serve
To serve the No-baked flan, ensure it is fully set and chilled. Run a knife around the edges of the no bake flan to loosen it from the mold or pan. Then, place a flat plate or platter upside down on the mold or pan. Carefully flip the mold or pan onto the plate, releasing the flan from the mold and onto the plate. The liquid caramel will now be on top of the no bake flan.
How to Store
Cover it tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. If you have any leftover caramel sauce, store it separately in a covered container in the refrigerator. Before serving, let the caramel sauce come to room temperature and stir it gently until it is smooth.
Make-Ahead
Once the no-bake flan is set and chilled, cover it tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. The caramel sauce can also be made ahead of time and stored separately in a covered container in the refrigerator. When ready to serve, remove the no-bake flan from the refrigerator and let it sit at room temperature for 10-15 minutes to soften slightly.
Tips for Making The Best No-Bake Flan
- Use room temperature ingredients: Make sure all your ingredients, especially the milk and cream, are at room temperature before making the no-bake flan. This will ensure a smooth and creamy texture.
- Dissolve the gelatin completely: Make sure to dissolve it in the milk before adding it to the rest of the mixture. This will prevent any lumps or clumps in the final product.
- Use a blender: A blender will help you achieve a smooth and consistent mixture. Blend the milk, cream, powder, vanilla, and condensed milk until everything is well combined.
- Use a silicone mold: A silicone mold is ideal for making No Bake Flan as it allows for easy dessert release once it is set.
- Chill the no-bake flan overnight: Let it chill in the refrigerator for at least 6 to 8 hours to ensure it is fully set and has a creamy texture.
- Run a knife around the edges: Before inverting the no-bake flan onto a serving platter, run a knife around the edges to loosen it from the mold or pan.
- Don't overcook the caramel: Be careful not to overcook the sauce, as it can quickly burn and become bitter. Keep an eye on it and remove it from the heat when it turns a deep amber color.
- Let the no-bake flan sit at room temperature: Once it is removed from the refrigerator, let it sit at room temperature for 10-15 minutes to soften slightly before serving.
FAQ
Can I use skim milk or low-fat milk instead of whole milk?
You can use skim or low-fat milk, but remember that the no-bake flan's texture and flavor may be affected.
Can I use a different type of sweetener instead of sugar?
Yes, you can use other sweeteners, such as stevia, honey, or maple syrup, but remember that the flavor and texture may differ slightly.
Can I add other flavors to the no-bake flan mixture?
You can add other flavors, such as cocoa powder, coffee powder, or fruit puree, to the no-bake flan mixture for different variations.
How do I prevent lumps in the gelatin mixture?
Make sure to dissolve the gelatin completely in the milk before adding it to the rest of the mixture. You can also strain the mixture through a fine mesh sieve to remove any lumps or clumps.
Can I use other molds or pans instead of silicone or nonstick bundt pans?
You can use other molds or pans, but remember that the mold or pan's shape and size may affect the flan's texture and presentation.
Can I use fresh vanilla beans instead of vanilla extract or vanilla pods?
You can scrape the seeds from fresh vanilla beans and use them instead of vanilla extract or vanilla pods for a more intense vanilla flavor.
Related Recipes:
Recipe
Easy No Bake Flan
Ingredients
- 500 ml (2 cups) whole milk, room temperature, divided
- 225 ml Nestle table cream or light cream , room temperature
- 1 (14 oz) can of full-fat condensed milk
- 4 env. (¼ oz. each) KNOX Unflavored Gelatine
- 1 cup Nido Dry Whole Milk Powder
- Caviar (seeds) scraped from 1 vanilla pod or 1 tablespoon of pure vanilla extract
For the liquid Caramel:
- 200 g (1 cup) sugar
- 118 ml (½ cup) water room temperature
Instructions
How to Make Liquid Caramel
- In a medium saucepan over medium heat, add 1 cup of sugar. Cook the sugar, stirring occasionally until it begins to melt and turns brown around the edges. Use a heatproof rubber spatula to pull the melted sugar around the edges toward the center of the unmelted sugar; this will help the sugar melt evenly.
- Continue cooking and pulling the melted sugar until all the sugar is melted and the caramel is uniformly dark amber (it should smell caramelly but not burnt), about 10 to 12 minutes total. (If you still have undissolved lumps of sugar, stir it off the heat until melted.)
- Next, carefully pour the room-temperature water into the melted sugar while continuously stirring the mixture with a heatproof rubber spatula tilted slightly to prevent hot steam from burning you. The mixture will bubble and steam vigorously, and some of the sugar may harden up and crystallize, but don't worry; just keep stirring the mixture over medium heat for an additional 1-2 minutes until the sugar re-melts completely and the caramel is smooth.
- Be careful not to overcook the caramel, as it can burn quickly and become bitter. 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.
How to Make No Bake Flan
- Mix gelatine and 1 cup of milk in a microwaveable bowl. Let stand for 5 min—microwave on high for 2 minutes or until gelatine is completely dissolved, stirring after each minute. Blend the remaining milk, cream, milk powder, vanilla, and condensed milk in a blender until smooth. Blend in the gelatine mixture. Pour into the 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 ensure 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!
Notes
- Another alternative is to spray the pan or silicone mold with cooking spray before you put the no baked 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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.