There’s something magical about flan—the rich, silky custard and golden caramel that melts with every bite.
But did you know you can make it without turning on the oven?
This no-bake flan is a game-changer: no water baths, no baking, just pure creamy goodness that sets perfectly in the fridge.
Inspired by Brazilian-style pudim, this version uses sweetened condensed milk, table cream, and unflavored gelatin for the smoothest, easiest flan you’ll ever make.
Why You’ll Love This No-Bake Flan
No oven needed – great for warm days or tiny kitchens
Lusciously creamy – thanks to condensed milk and cream
Golden caramel topping – classic flan look and taste
Only 20 minutes of prep – the fridge does the rest
Perfect for entertaining – can be made a day ahead
Elegant but easy – minimal effort, beautiful results
What You’ll Need (Ingredient Highlights)
Granulated sugar + water – to make a glossy caramel base
Unflavored gelatin – helps set the custard without baking
Whole milk – part for blooming gelatin, part for mixing
Sweetened condensed milk – rich and sweet base
Table cream (or heavy cream) – gives luxurious texture
Vanilla extract – for depth and balance
Pro Tips Before You Start
Hydrate gelatin in cold milk first—this prevents lumps
Use gentle heat when dissolving gelatin—don’t boil
Stir caramel constantly and carefully add water to avoid splattering
Use a bundt pan or silicone mold for easy unmolding
Chill overnight for the best texture and flavor
Run a knife around the edges before flipping for clean release
How to Make No-Bake Flan
Make the caramel
Heat 1 cup sugar in a dry pan until melted and amber-colored.
Carefully add 1/4 cup water.
Stir until smooth and pour into a 10–12 cup bundt pan, tilting to coat the bottom evenly. Let it set.
Bloom the gelatin
In a small bowl, combine 1 tbsp unflavored gelatin with 1/4 cup cold milk.
Let sit for 5 minutes.
Heat the milk
Warm 3/4 cup milk in a saucepan (don’t boil).
Stir in the bloomed gelatin until fully dissolved.
Blend the flan base
In a blender, combine:
1 (14 oz) can sweetened condensed milk
1 (7.6 oz) can table cream (or 1/2 cup heavy cream)
The warm milk-gelatin mixture
1 tsp vanilla extract
Add a few drops of food coloring or a pinch of turmeric if desired.
Pour and chill
Pour the mixture into the caramel-coated mold.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Unmold and serve
Gently loosen the edges, invert onto a serving plate, and let the caramel flow over the flan.
What to Serve It With
Fresh berries – to cut the sweetness
Espresso or coffee – complements the rich flan beautifully
Toasted coconut – adds texture and flavor
Whipped cream – for a light, airy topping
Lime or citrus zest – a bright finishing touch
Variations / Substitutions
Use heavy cream instead of table cream
Add coconut milk for a tropical flavor
Infuse the milk with cinnamon or orange zest
Make it vegan with coconut cream and agar-agar (needs adjustment)
Use ramekins for individual servings—perfect for dinner parties
Storage & Leftovers
Fridge: Store covered for up to 5 days
Freezer: Not recommended—texture may break
Unmold just before serving for best presentation
Leftovers: Serve cold directly from the fridge
FAQs
What is table cream?
It’s a shelf-stable cream found in Latin markets.
You can also use heavy cream if needed.
Can I make this without a blender?
Yes—just whisk well by hand and strain the mixture to remove bubbles.
Why did my caramel harden?
That’s normal—it will soften once the flan is unmolded and warmed slightly.
How long should I chill the flan?
At least 6 hours, but overnight gives the best texture and clean slices.
Can I make it sugar-free?
You could experiment with sugar-free condensed milk and a sugar substitute for caramel, but results may vary.
Can I use Jello instead of unflavored gelatin?
No—flavored gelatin changes the taste and color. Stick to unflavored gelatin.
What pan works best?
A nonstick bundt pan or silicone mold makes unmolding easiest.
Final Thoughts
If you’ve ever thought flan was too complicated, this no-bake flan will change your mind.
It’s creamy, elegant, and ridiculously easy.
No oven, no fuss—just delicious, caramel-topped indulgence.
Make it once and you’ll keep it in your dessert rotation forever.
