If you're looking for a tropical twist on a classic dessert, look no further than this delicious Passion Fruit Flan recipe. This no-bake dessert is rich, creamy, and with passion fruit's tangy and sweet flavors.
Topped with a luscious homemade passion fruit sauce, this dessert is perfect for impressing guests at any gathering or treating yourself to indulgence. So follow the simple instructions and get ready to enjoy a slice of paradise in every bite.
How to Make Passion Fruit Flan
Note: The full instructions are provided in the recipe card below.
Scrape the passion fruit flesh into a small saucepan. Add the sugar and cornstarch and whisk together until well combined. Whisk in the water. Bring to a boil over medium/high heat while whisking constantly.
When the sauce thickens, please remove it from the heat and let it cool completely. Refrigerate until ready to serve. Mix gelatine and 1 cup milk in a microwaveable bowl.
Let stand 5 min—microwave on high for 2 min or until gelatine is completely dissolved, stirring after each minute. Blend the remaining milk, cream, Passion Fruit Pulp, and condensed milk until smooth.
Blend in a gelatine mixture. Pour into an 8-cup mold sprayed lightly with cooking spray. Refrigerate for 6 hours or until firm, and cover lightly with foil. When it is 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 run the knife around the edges until you reach the bottom of the flan 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, 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 Passion Fruit 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. Once unmold gelatin onto the serving plate, drizzle with half the fruit sauce. Enjoy! Serve the Passion Fruit flan with the remaining sauce.
Related Recipes:
- Fruit Tart
- Clericó
- Berry Trifle
- Passion Fruit Smoothie with Sweetened Condensed Milk
- Passion Fruit Cake
📖 Recipe
Easy Passion Fruit Flan
Ingredients
For the Passion Fruit Sauce:
- Pulp from 2 ripe Passion Fruit with seeds or seeds less
- ¾ cup granulated sugar (adjust the taste by adding or reducing the sugar until a pleasant balance of sweetness and tartness is reached).
- ½ cup of water
- ½ tablespoon cornstarch
For the No-Bake Flan:
- 400 ml whole milk , room temperature
- 225 ml Nestle table cream or light cream , room temperature
- 150 ml fresh ripe Passion Fruit Pulp or Passion fruit Juice Concentrate , thawed
- 1 (14 oz) can of full-fat Condensed Milk
- 4 env. (¼ oz. each) Knox Unflavored Gelatine
Instructions
For the Passion Fruit Sauce:
- Scrape the passion fruit flesh into a small saucepan. Add the sugar and cornstarch and whisk together until well combined. Whisk in the water. Bring to a boil over medium/high heat while whisking constantly. When the sauce thickens, please remove it from heat and let it cool completely. Refrigerate until ready to serve.
For the No-Bake Passion Fruit Flan:
- Mix gelatine and 1 cup milk in a microwaveable bowl. Let stand 5 min. Microwave on high for 2 min or until gelatine is completely dissolved, stirring after each minute. Blend remaining milk, cream, Passion Fruit Pulp, and condensed milk in a blender until smooth. Blend in gelatine mixture. Pour into an 8-cup mold sprayed lightly with cooking spray. Refrigerate for 6 hours or until firm, and cover lightly with foil.
- When it is 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 until you reach the bottom of the 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, 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 Passion Fruit 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. Once unmold gelatin onto the serving plate, drizzle with half the fruit sauce. Enjoy! Serve the Passion Fruit flan with the remaining sauce.
Notes
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.
