This no-bake flan recipe comes to you courtesy of my sister who is a fantastic cook. I must admit, I was rather skeptical when she said she was going to make a flan on the stove. "Whoa, this is never going to work!" I said (in my head, of course). I honestly didn't think her culinary trick would end well.
For starters, I am accustomed to the flan one cooks in the oven in a pan of water and hopes that it will not turn the texture of scrambled eggs — ugh! So, did it turn out? Not only did it turn out wonderfully delicious, the creamy texture and the flavor were amazing. And guess what? I might adopt her method altogether! One of the great things about this recipe is that you do not have to temper the eggs into the milk, which can be a tricky process. Just throw everything into a blender, and mix well. That's it! The only really tricky part about making this no-bake flan is inverting the cooked flan onto a large round serving platter without breaking it. Not too bad, huh?
I have owned a flan pan for years and love it, but if you do not have one, don't worry; you can certainly use a glass pie pan and it will work just as well. Make sure that the flan pan fits snugly over the pan of boiling water you will be using. Don't let it float! The last thing you want is water in your beautiful flan.
Flan is popular in Latin America, the Caribbean, and Spain. The French also have their own version which they call crème caramel. It is equally rich, creamy, and sinfully delicious.
I will say that flan is one of my favorite desserts. It is not overly sweet. I especially love the creamy texture and the caramel, of course. Now for the British, flan is a totally different dessert consisting of a baked crust filled with custard and topped with fruit. By the way, the origins of flan go back to the Roman times; however, it was not prepared in the same manner it is today.
If you have never attempted to make flan and would like to try, I think this no-bake flan recipe is right for you. There is no way to mess it up! And if you are wondering what to do with those leftover egg whites, you can use them to make meringue cookies, or you can freeze them for use at a later time.
I've had a lot of questions on how to get the caramelized sugar into the flan. I have some detailed instructions in my coconut flan recipe.
- 5 egg yolks
1 can evaporated milk
1 can sweetened condensed milk
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 cup sugar
- Take a large pot and fill halfway with water. Bring to a slow boil (on medium heat).
- In a blender, place all of the ingredients except the sugar, and blend well for about 3 minutes.
- Place the sugar in a skillet (not Teflon) on medium heat, and stir constantly until it begins to turn a light brown (caramel). Remove from heat.
- Pour the caramel into the flan pan, tilting so the caramel can coat the entire bottom of the pan. Allow to harden.
- Put the egg mixture into the flan pan and place on top of pot of boiling water. Cover with tin foil, and poke 8-10 holes all over the foil to avoid condensation to form.
- Cook for approximately 45 minutes. Check after 30 minutes by slightly lifting the aluminum foil and inserting a cake tester.
- To make sure it is completely done, give it the jiggle test. If the flan jiggles slightly, then it is done. You can also insert cake tester or skewer to test for doneness. The tester should come out clean.
- Cool on a wire rack for about 1 hour before inverting onto serving platter.
- To serve, run a sharp knife all around the edge of the flan mold. Place a large plate on top and invert carefully.
- Cool completely in refrigerator before serving.
- South American
- 8-10 servings
- Total Time
- 59 minutes, 59 seconds