Easy No-Bake, No-Steam Caramel Flan

Name: Easy No-Bake, No-Steam Caramel Flan
Ingredients: tbsp for Caramel: tbsp = tablespoon; 3/4 cup sugar (140 grams); 2 tablespoons hot water; 2 tablespoons water; For the flan:; 1 tablespoon (about 10 grams) gelatin sheets or powder; 1/3 cup hot water (100 ml); 4 large egg yolks, or 5 medium egg yolks; 1/3 cup sugar (80 grams); 2 cups whole milk (500 ml); 2/3 cup heavy cream (140 ml; you can use more milk instead for a lighter flan); 1 teaspoon vanilla extract; 7-8 ramekins (or small plastic cups, etc.)

My Kitchies @mykitchies

Germany

In the past, whenever I made flan, I had to keep a close eye on the steamer, and since my pot was small, I could only steam 2-3 glass cups at a time. Sometimes I tried baking, but that was also a hassle—lining the pan with a wet towel, adding water, and so on. Many people struggle with baking or steaming flan because of common issues like bubbles or the flan not setting. The method below uses gelatin, so you don’t need to steam or bake, and the result is a smooth, bubble-free flan just like the traditional steamed or baked version.

Although this method is quick, in my opinion, steaming or baking still gives a slightly better texture—it’s a bit firmer, while this version is a little more jiggly. However, for busy folks, this method is very convenient and still tastes delicious.
I adapted this recipe from justonecookbook and tweaked it a bit to make it softer to my taste 😊

My Kitchies @mykitchies

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Ingredients

tbspfor Caramel: tbsp = tablespoon
3/4 cupsugar (140 grams)
2 tablespoonshot water
2 tablespoonswater
For the flan:
1 tablespoon(about 10 grams) gelatin sheets or powder
1/3 cuphot water (100 ml)
4large egg yolks, or 5 medium egg yolks
1/3 cupsugar (80 grams)
2 cupswhole milk (500 ml)
2/3 cupheavy cream (140 ml; you can use more milk instead for a lighter flan)
1 teaspoonvanilla extract
7-8ramekins (or small plastic cups, etc.)

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Steps

1

Add 2 tablespoons water to a small bowl. Heat in the microwave or use 2 tablespoons of boiling water. Put 3/4 cup sugar (140 grams) in a saucepan with 2 tablespoons hot water. Cook over low heat, stirring with chopsticks or a spoon for about 3-5 minutes. Stop stirring, increase to medium heat, and cook for another 5-7 minutes until the sugar melts. When the caramel turns a deep amber color, remove from heat.
2

Quickly add 2 tablespoons hot water to the pan. Be careful as it may bubble up, but it’s not too dangerous.
3

Stir with chopsticks or a spoon until the caramel and water combine into a smooth sauce.
4

Dip the ramekins in 1/3 cup (100 ml) hot water, swirl, then pour out the water. This helps prevent the caramel from hardening too quickly when poured in.
5

Pour the caramel into each ramekin. Let the ramekins cool so the caramel sets. If any caramel sticks, soak the pan in hot water for about an hour to loosen it.
6

Soak the gelatin (powder or sheets) in about 3-4 tablespoons water in a glass bowl. If using sheets, cut them into small pieces first.
7

Whisk the egg yolks with sugar and vanilla extract. Warm 2 cups milk (500 ml), then slowly pour the milk into the egg mixture (not the other way around).
8

Once the gelatin has bloomed, microwave the bowl with gelatin powder for about 30 seconds. If using sheets, place the glass bowl over a pot of simmering water to melt the gelatin.
9

Pour the egg and milk mixture back into the saucepan, add the gelatin, and heat over low to medium heat, stirring constantly to prevent lumps. When the mixture is hot and small bubbles start to form, turn off the heat.
10

Add 2/3 cup heavy cream (or milk) to the mixture and stir to cool it down a bit. Strain the mixture through a fine mesh sieve for a smooth texture. If you accidentally overcooked the mixture and it’s lumpy, mash the lumps with a spoon and strain again.
11

Pour the strained mixture into the ramekins. Use a teaspoon to gently skim off any foam on top if needed.
12

Cover the ramekins and refrigerate for at least 1 hour. Once set, run a knife around the edge and invert onto a plate to serve. Enjoy!
13

Tip: To avoid an eggy smell, add a little extra vanilla extract or use vanilla sugar. Also, let the flan chill completely before eating for the best flavor.
Simple, right? Good luck and enjoy your delicious flan!
You can also visit my blog Mykitchies.com for more detailed photos :)