Easy Passion Fruit Flan
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 bursting with the tangy and sweet flavors of passion fruit. Topped with a luscious homemade passion fruit sauce, this dessert is perfect for impressing guests at any gathering or treating yourself to a bit of indulgence. So follow the simple instructions and get ready to enjoy a slice of paradise in every bite.
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
How to Store
It is best to keep it refrigerated. Once the flan has been prepared and served, cover it tightly with plastic wrap or place it in an airtight container. This will help prevent any odors from other foods in the refrigerator from being absorbed and maintain the freshness of the flan. Properly stored, the flan can be refrigerated for up to 3-4 days. However, keep in mind that the longer it is stored, the texture may gradually change and it may lose some of its freshness.
Make-Ahead
Passion Fruit Flan is a great dessert to make ahead of time for a dinner party or special occasion. You can prepare the flan and passion fruit sauce up to two days in advance and store them separately in airtight containers in the fridge. This will save you time and stress when preparing dessert on the event day.
When ready to serve, spoon the passion fruit sauce over the flan and garnish as desired. Alternatively, you can assemble the flan just before serving by releasing it from the mold and spooning the passion fruit sauce. If desired, remember to garnish the flan with fresh passion fruit pulp, mint leaves, or whipped cream. By making Passion Fruit Flan ahead of time, you can enjoy a delicious and impressive dessert without any last-minute preparations or stress.
How to Freeze
If you have leftover Passion Fruit Flan or want to make a large batch in advance, you can freeze it for up to one month. To freeze the flan, ensure it is completely cooled and then place it in an airtight container or wrap it tightly in plastic wrap. Remove as much air as possible to prevent freezer burn, and label the container with the date and contents.
Once frozen, defrost the flan in the fridge for several hours or overnight before serving. Note that the texture of the flan may be slightly different after freezing and thawing, but it should still be delicious. Avoid refreezing the flan once it has been thawed, as this can affect its texture and flavor. Freezing Passion Fruit Flan is a convenient way to enjoy this dessert later or to have it on hand for unexpected guests or events.
Nutrition Facts
Easy Passion Fruit Flan
Amount per Serving
Calories
106
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Cholesterol
15
mg
5
%
Sodium
18
mg
1
%
Potassium
98
mg
3
%
Carbohydrates
16
g
5
%
Fiber
0.03
g
0
%
Sugar
16
g
18
%
Protein
2
g
4
%
Vitamin A
246
IU
5
%
Vitamin C
4
mg
5
%
Calcium
50
mg
5
%
Iron
0.05
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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