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a slice of eggless flan on a plate with a spoon and caramel sauce
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Easy Eggless Flan

This Easy Eggless Flan is creamy, rich, and smooth! It’s beyond easy to make and a delightful way to finish any special meal or holiday celebration.
Course Dessert
Cuisine Latina
Prep Time 5 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Servings 12 servings
Calories 343kcal

Ingredients

For the Eggless Flan:

For the Caramel Sauce:

Instructions

Make the Eggless Flan:

  • Mix gelatin and water in a small bowl. Let the mixture rest for 5 – 7 minutes. The gelatine and water mixture will set hard.
  • Mix sweetened condensed milk, heavy cream, evaporated milk, and salt in a medium saucepan. Bring to a boil over medium-low heat while constantly whisking.
  • Add the set gelatin and continue mixing until the gelatin is completely dissolved and no lumps, about 3 minutes. Then, reduce heat to low and let it simmer 1 more minute, still whisking.
  • Remove pot from heat, then add the vanilla and mix until incorporated.
  • Pour the flan mixture into your mold of choice. I used a silicone mold (2.4 l | 10 cups capacity) 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.

Make the Caramel Sauce

  • In a small, sturdy pot, combine the 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 boil for 2 to 3 minutes; stir vigorously as the caramel continues to cook and the mixture is a light amber 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 let it cool completely before use.
  • Once the flan has set in the refrigerator and the caramel sauce is cooled, pour the caramel sauce over the flan.
  • To unmold, carefully run a knife around the edges and invert onto a large, rimmed serving platter.
  • Slice the flan and serve with the caramel sauce.

Notes

 
Store eggless flan by tightly covering and refrigerating it for up to 4 days. I don’t recommend freezing flan.
Salt: When making custards, I like to use black salt, which tastes and smells like hard-boiled egg yolks. This salt is used in many vegan/eggless recipes to mimic the flavor of the eggs. It can be found in gourmet grocery stores or online on Amazon. You don’t have black salt? No problem! Just use regular salt. The pastry cream won’t have an eggy flavor but will still be delicious regardless. When using regular salt, I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Mold: If you don’t have a silicone mold, 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.
Recipe Tips
  • Make Ahead. I recommend preparing the flan in advance, so it has plenty of time to set in the fridge.
  • 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.
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 343kcal | Carbohydrates: 39g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 155mg | Sugar: 38g