From Delia Azenet Contreras Guel's kitchen in Mexico.

Originally published on Cookpad Mexico as Flan sin horno fácil, with US measurements.

Easy No-Bake Flan

Name: Easy No-Bake Flan
Total time: 3600 s
Yield: 5 or more
Ingredients: 1 can sweetened condensed milk; 1 can evaporated milk; 1 tablespoon vanilla extract; 6 eggs; as needed, sugar; as needed, water; 1/2 lemon

Delia Azenet Contreras Guel @azenetsita

After a lot of research and following various tips, I perfected my technique for this dessert because it never turned out right for me before and I didn’t know why. Now I’m going to share it for those who are unsure and don’t know which recipe to trust, since some aren’t very precise.

Tips:
- Use a dish to cook the flan mixture once it’s ready.
- The dish shouldn’t be too large. If it’s smaller, it will be easier.
- Make sure there isn’t too much empty space.
- The caramel hardens very quickly. Pour it into the dish right away.
- After the caramel, immediately add the flan mixture.

Delia Azenet Contreras Guel @azenetsita

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Ingredients

1 hour or more

5 or more

1 cansweetened condensed milk
1 canevaporated milk
1 tablespoonvanilla extract
6eggs
Caramel
as needed, sugar
as needed, water
1/2lemon

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Steps

1 hour or more

1

In a bowl, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Mix well with a hand mixer (or you can blend all the ingredients in a blender; it works the same).
2

For the caramel, add your sugar to a saucepan (I use 1 cup, but adjust as needed).
3

Add the juice of half a lemon (strain the juice to avoid seeds falling into the sugar).
4

Add water (I use half a cup so it’s not too runny). If it’s too thin, add more sugar; if you want it thinner, add more water.
5

Stir with a wooden spoon while it boils until it starts to change color (decide how dark you want it).
6

Once ready, quickly pour the caramel into your dish (add as much as you like), then immediately add the flan mixture.
7

Cover tightly with aluminum foil and cook in a water bath (bain-marie) for 40 minutes, well covered, over medium heat.
8

After 40 minutes, poke the foil with a knife; if it comes out clean, the flan is cooked.
9

Remove and let it cool for a few hours until it’s no longer hot, then refrigerate (the longer it chills, the better). Don’t remove the foil yet.
10

When ready, remove the foil, loosen the edges with a spoon, place a plate on top, flip it over, and it’s ready!
11

Note: The caramel hardens quickly. To clean your saucepan, heat water and pour it in, letting it soak for a few hours (do the same with the dish you used for the flan).