No-Egg Caramel Cream Flan — No Bain-Marie Needed
A silky, melt-in-your-mouth caramel flan that requires no eggs and no oven — just a blender and your fridge do all the magic! Gelatin creates a perfectly smooth, wobbling texture every time. A stunning make-ahead dessert with barely any effort.
🛒 Ingredients
10 servings
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1 can heavy cream (7 fl oz / 200 ml)
- 1 can full-fat milk (using the empty can as a measure, approx. 200 ml)
- 1 packet unflavored gelatin powder (0.4 oz / 12 g)
- 1 cup granulated sugar (7 oz / 200 g) for the caramel
🛍️ Recommended tools
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Directions
- 1
Pour the sugar into the flan mold and heat over medium heat without stirring until it turns into a deep golden caramel.
- 2
Tilt the mold in all directions to coat the bottom and sides evenly with caramel, then set aside to cool.
- 3
Dissolve the gelatin in a small amount of warm water according to packet instructions until fully clear and lump-free.
- 4
Add the condensed milk, heavy cream, milk, and dissolved gelatin to a blender.
- 5
Blend on high speed for 2 minutes until the mixture is completely smooth and uniform.
- 6
Pour the mixture gently into the caramel-lined mold.
- 7
Cover with plastic wrap and refrigerate for at least 6 hours, or overnight for best results.
- 8
Run a thin knife around the edges, then carefully invert onto a serving plate and serve chilled.
💡 Chef's Tip
The longer it chills, the firmer and silkier the texture becomes — overnight is truly the sweet spot for this dessert.
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