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!
How to Make Liquid Caramel
Note: The full instructions are provided in the recipe card below.
In a medium saucepan over medium heat, add 1 cup of sugar. Cook the sugar occasionally until it melts 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 it is melted and the caramel is uniformly dark amber (it should smell caramel but not burnt), about 10 to 12 minutes total. (If you still have undissolved sugar lumps, 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; some sugar may harden and crystallize. Don't worry; keep stirring the mixture over medium heat for 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 the bottom and sides. Let the caramel cool completely.
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!
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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.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
