Easy Eggless Flan Recipe Highlights
Flan is one of my childhood favorites! So, I am super happy about this egg-free version of this popular Latin dessert. This Easy Eggless Flan recipe is creamy, indulgent, and delicious. It’s the perfect dessert to whip up in advance since it requires time to set properly. This homemade eggless flan is a breeze to make! You don’t even need an oven, just a handful of ingredients and a sauce pan. And who doesn’t love a recipe that only requires a few simple ingredients?
What Is Flan?
Flan, or crème caramel or caramel custard, is a custard dessert that is topped with caramel sauce. Flan has been a staple of Latin American cuisine. It’s known for its smooth and creamy consistency/texture. And like all the custard desserts, the traditional version has lots of eggs in it.
Ingredients You’ll Need
Amounts are included in the printable recipe below (scroll down). You’ll need:
Ingredients Notes & Substitutions
Step By Step Recipe Photo Tutorial
Step 1 – Make the Flan
Mix gelatin and water in a small bowl. Mix sweetened condensed milk, heavy cream, evaporated milk, and salt in a medium saucepan over medium heat. Bring to a boil, while constantly whisking. Add the set gelatin and continue mixing until the gelatin is melted and there are no lumps, about 3 minutes. Reduce heat to low and let it simmer for 1 more minute, still whisking. Remove pot from heat, then add the vanilla and mix until incorporated.
Step 2 – Chill
Pour the flan mixture into your mold of choice. I used a silicone mold to make the unmolding process easier. Let the mixture cool at room temperature for 1 hour. Then place it in the refrigerator, loosely covered, and chill for at least 4 hours, preferably overnight, and up to 3 days.
Step 3 – Make the Caramel Sauce
In a sturdy small saucepan, combine one cup of sugar, 1/4 cup of water, and the corn syrup. Stir over low heat until dissolved. Once the sugar has dissolved completely, turn the heat up to medium, and let it boil for 2 to 3 minutes. Stir vigorously as the caramel continues to cook, and the mixture is a light amber-golden brown color. Remove the pot from heat. Carefully pour in the remaining 1/2 cup of water. Be super careful when stirring the water into the caramel, as it can splatter. Next, stir in the vanilla and salt; mix to incorporate. Pour the caramel sauce into a glass jar and set aside to cool completely before use.
Step 4 – Add the Caramel Sauce to The Eggless Flan
Once the flan has set, and the caramel sauce is cooled, pour the caramel sauce over the flan.
Step 5 – Unmold
To unmold, carefully run a knife around the edges and invert onto a large, rimmed serving platter.
Storing & Freezing Instructions
STORE eggless flan by tightly covering and refrigerating it for up to 4 days. I don’t recommend freezing flan. Mold. I like to use a silicone mold for easy unmolding. You can use a flan mold, large wide ceramic, glass dish, or individual ramekins dishes. In this case, I recommend lightly spraying the mold with non-stick spray before adding the mixture. Extra Caramel Sauce. I usually double the caramel sauce ingredients, so I have extra sauce to serve along with the flan.
More Eggless Custard Dessert Recipes You’ll Love!
Easy Eggless Pastry CreamEasy Eggless Crème BrûléeEasy Eggless Lemon CurdEasy Eggless Lemon Tart
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in June 2021, the post content was edited to add more helpful information, with no change to the recipe in August 2022.
