Learn How to Make the Perfect No-Bake Condensed Milk Flan!
Ingredients
- 2 cans (14 oz each) sweetened condensed milk
- 2 cartons (approx. 7 oz each) table cream (or heavy cream)
- 1 cup whole milk
- 1 envelope (approx. 1 tbsp) unflavored gelatin powder
- 2 tablespoons granulated sugar (for caramelizing the pan)
Instructions
1 – Hydrate and dissolve the unflavored gelatin in the 1 cup of milk according to the package instructions.
2 – In a blender, combine the 2 cans of sweetened condensed milk, the 2 cartons of table cream, and the gelatin-milk mixture. Blend well until smooth and homogeneous.
3 – Pour the mixture into a pudding mold (bundt pan) previously coated with the 2 tablespoons of caramelized sugar. Refrigerate for at least 3 hours. Unmold and serve immediately.
Note: If you prefer extra syrup, melt 1 cup of sugar in a saucepan until it turns a deep amber caramel color. Carefully add 1 cup of water—be cautious of steam—and simmer for about 10 minutes until it reaches a thick syrup consistency. Let it cool completely before drizzling over the flan.
Tip 1: Keep your cartons of table cream in the refrigerator before use. This makes the cream firm, allowing it to slide out of the carton entirely without needing to scrape the sides.
Tip 2: To speed up the setting process, place the mold in the freezer for 1 hour, then transfer it to the refrigerator.
Tip 3: Do not heat the bottom of the pan to unmold. Instead, run a slightly warmed knife carefully along the edges of the flan to loosen it. Invert the mold onto a serving platter and release.