No-Bake Caramel Flan

Name: No-Bake Caramel Flan
Prep time: 60 min
Total time: 60 min
Yield: 12 servings
Cuisine: Brésilienne
Ingredients: 1 can sweetened condensed milk (400 g); 1 can thick heavy cream (200 g); 1 can whole milk (use the condensed milk can to measure, about 400 ml); 1 sachet unflavoured powdered gelatine (about 12 g); 2 cups sugar (about 400 g); 1 cup water (about 240 ml)

By Marie Lefebvre · Updated October 16, 2026

This is my fridge flan, the no-oven take on the Brazilian classic. Everything gets blitzed, the mould gets a caramel coat, and the fridge does the rest — you end up with a silky, wobbly set that slices beautifully. Perfect for a crowd, and made a day ahead.

Prep⏱️ 60 min

Servings👥 12 servings

Difficulty📊 Very Easy

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🛒 Ingredients

12 servings

1 can sweetened condensed milk (400 g)
1 can thick heavy cream (200 g)
1 can whole milk (use the condensed milk can to measure, about 400 ml)
1 sachet unflavoured powdered gelatine (about 12 g)
2 cups sugar (about 400 g)
1 cup water (about 240 ml)

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Bloom the gelatine in a little cold water, then dissolve it following the packet instructions (bain-marie or a few seconds in the microwave).
2
Blitz the condensed milk, cream, milk and dissolved gelatine in a blender until completely smooth.
3
Melt the sugar with the water in a pan over medium heat until you get an amber caramel, then pour it into a ring mould, coating the base and sides.
4
Pour the mixture into the caramel-lined mould, cover and refrigerate for at least 6 hours, ideally overnight.
5
Run a knife around the edge, turn the flan out onto a plate and serve chilled.

💡 Chef's Tip

Before turning it out, dip the mould in warm water for a few seconds and dry the rim — the flan will slide out in one piece. Swap the powdered gelatine for agar-agar to make it vegetarian.