How to make flan

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This no-bake flan recipe comes to you courtesy of my sister, a fantastic cook. I must admit, I was rather skeptical when she said she was going to make a flan ON THE STOVE. Whoaaa, “this is never going to work” I said (in my head of course)! I honestly didn’t think her culinary trick would end well.

a yellow plate with a slice of no bake flan and a spoon with a cake knife in the back

a close up of no bake flan with a spoon and a stack of plates in the backFabulous flan

Flan is popular in Latin America, the Caribbean and Spain.  The French also have their own version which they call Creme 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 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.

No Bake stove top flan recipe is a Latin American custard with caramelized sugar. | ethnicspoon.com Servings: Change to adjust-> 12

  1. Take a large pot and fill 1/2 of the way up with water and bring to a slow boil ( on medium heat)
  2. In a blender place all of the ingredients except the sugar and blend well for about 3 minutes.
  3. In a skillet (not Teflon) on medium place the sugar and stir constantly until it begins to turn a light brown (caramel).
  4. Pour caramel into the flan pan tilting so the caramel can coat the entire bottom of the pan. Allow to harden.
  5. 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.
  6. Cook for approximately 45 minutes. Check after 30 minutes by slightly lifting the aluminum foil and inserting a cake tester.
  7. 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.
  8. Cool on a wire rack for about 1 hour before inverting onto serving platter.
  9. To serve, run a sharp knife all around the edge of the flan mold. Place a large plate on top and invert carefully.
  10. Cool completely in refrigerator before serving.
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Calories 191 Calories from Fat 63 Total Carbohydrates 26g 9%* Percent Daily Values are based on a 2000 calorie diet.

Easy stove top or no-bake flan a Latin American custard | ethnicspoon.com

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