Easy No Bake, No Steam Caramel Flan Recipe by My Kitchies
Easy No-Bake, No-Steam Caramel Flan Cooking Instructions 1 Add 2 tablespoons water to a small bowl. Heat in the microwave or use 2 tablespoons of boiling water. Put 3/4 cup sugar (140 grams) in a saucepan with 2 tablespoons hot water. Cook over low heat, stirring with chopsticks or a spoon for about 3-5 minutes. Stop stirring, increase to medium heat, and cook for another 5-7 minutes until the sugar melts. When the caramel turns a deep amber color, remove from heat. 2 Quickly add 2 tablespoons hot water to the pan. Be careful as it may bubble up, but it’s not too dangerous. 3 Stir with chopsticks or a spoon until the caramel and water combine into a smooth sauce. 4 Dip the ramekins in 1/3 cup (100 ml) hot water, swirl, then pour out the water. This helps prevent the caramel from hardening too quickly when poured in. 5 Pour the caramel into each ramekin. Let the ramekins cool so the caramel sets. If any caramel sticks, soak the pan in hot water for about an hour to loosen it. 6 Soak the gelatin (powder or sheets) in about 3-4 tablespoons water in a glass bowl. If using sheets, cut them into small pieces first. 7 Whisk the egg yolks with sugar and vanilla extract. Warm 2 cups milk (500 ml), then slowly pour the milk into the egg mixture (not the other way around). 8 Once the gelatin has bloomed, microwave the bowl with gelatin powder for about 30 seconds. If using sheets, place the glass bowl over a pot of simmering water to melt the gelatin. 9 Pour the egg and milk mixture back into the saucepan, add the gelatin, and heat over low to medium heat, stirring constantly to prevent lumps. When the mixture is hot and small bubbles start to form, turn off the heat. 10 Add 2/3 cup heavy cream (or milk) to the mixture and stir to cool it down a bit. Strain the mixture through a fine mesh sieve for a smooth texture. If you accidentally overcooked the mixture and it’s lumpy, mash the lumps with a spoon and strain again. 11 Pour the strained mixture into the ramekins. Use a teaspoon to gently skim off any foam on top if needed. 12 Cover the ramekins and refrigerate for at least 1 hour. Once set, run a knife around the edge and invert onto a plate to serve. Enjoy! 13 Tip: To avoid an eggy smell, add a little extra vanilla extract or use vanilla sugar. Also, let the flan chill completely before eating for the best flavor. Simple, right? Good luck and enjoy your delicious flan! You can also visit my blog Mykitchies.com for more detailed photos :) 1 Add 2 tablespoons water to a small bowl. Heat in the microwave or use 2 tablespoons of boiling water. Put 3/4 cup sugar (140 grams) in a saucepan with 2 tablespoons hot water. Cook over low heat, stirring with chopsticks or a spoon for about 3-5 minutes. Stop stirring, increase to medium heat, and cook for another 5-7 minutes until the sugar melts. When the caramel turns a deep amber color, remove from heat. 1 Add 2 tablespoons water to a small bowl. Heat in the microwave or use 2 tablespoons of boiling water. Put 3/4 cup sugar (140 grams) in a saucepan with 2 tablespoons hot water. Cook over low heat, stirring with chopsticks or a spoon for about 3-5 minutes. Stop stirring, increase to medium heat, and cook for another 5-7 minutes until the sugar melts. When the caramel turns a deep amber color, remove from heat. 2 Quickly add 2 tablespoons hot water to the pan. Be careful as it may bubble up, but it’s not too dangerous. 2 Quickly add 2 tablespoons hot water to the pan. Be careful as it may bubble up, but it’s not too dangerous. 3 Stir with chopsticks or a spoon until the caramel and water combine into a smooth sauce. 3 Stir with chopsticks or a spoon until the caramel and water combine into a smooth sauce. 4 Dip the ramekins in 1/3 cup (100 ml) hot water, swirl, then pour out the water. This helps prevent the caramel from hardening too quickly when poured in. 4 Dip the ramekins in 1/3 cup (100 ml) hot water, swirl, then pour out the water. This helps prevent the caramel from hardening too quickly when poured in. 5 Pour the caramel into each ramekin. Let the ramekins cool so the caramel sets. If any caramel sticks, soak the pan in hot water for about an hour to loosen it. 5 Pour the caramel into each ramekin. Let the ramekins cool so the caramel sets. If any caramel sticks, soak the pan in hot water for about an hour to loosen it. 6 Soak the gelatin (powder or sheets) in about 3-4 tablespoons water in a glass bowl. If using sheets, cut them into small pieces first. 6 Soak the gelatin (powder or sheets) in about 3-4 tablespoons water in a glass bowl. If using sheets, cut them into small pieces first. 7 Whisk the egg yolks with sugar and vanilla extract. Warm 2 cups milk (500 ml), then slowly pour the milk into the egg mixture (not the other way around). 7 Whisk the egg yolks with sugar and vanilla extract. Warm 2 cups milk (500 ml), then slowly pour the milk into the egg mixture (not the other way around). 8 Once the gelatin has bloomed, microwave the bowl with gelatin powder for about 30 seconds. If using sheets, place the glass bowl over a pot of simmering water to melt the gelatin. 8 Once the gelatin has bloomed, microwave the bowl with gelatin powder for about 30 seconds. If using sheets, place the glass bowl over a pot of simmering water to melt the gelatin. 9 Pour the egg and milk mixture back into the saucepan, add the gelatin, and heat over low to medium heat, stirring constantly to prevent lumps. When the mixture is hot and small bubbles start to form, turn off the heat. 9 Pour the egg and milk mixture back into the saucepan, add the gelatin, and heat over low to medium heat, stirring constantly to prevent lumps. When the mixture is hot and small bubbles start to form, turn off the heat. 10 Add 2/3 cup heavy cream (or milk) to the mixture and stir to cool it down a bit. Strain the mixture through a fine mesh sieve for a smooth texture. If you accidentally overcooked the mixture and it’s lumpy, mash the lumps with a spoon and strain again. 10 Add 2/3 cup heavy cream (or milk) to the mixture and stir to cool it down a bit. Strain the mixture through a fine mesh sieve for a smooth texture. If you accidentally overcooked the mixture and it’s lumpy, mash the lumps with a spoon and strain again. 11 Pour the strained mixture into the ramekins. Use a teaspoon to gently skim off any foam on top if needed. 11 Pour the strained mixture into the ramekins. Use a teaspoon to gently skim off any foam on top if needed. 12 Cover the ramekins and refrigerate for at least 1 hour. Once set, run a knife around the edge and invert onto a plate to serve. Enjoy! 12 Cover the ramekins and refrigerate for at least 1 hour. Once set, run a knife around the edge and invert onto a plate to serve. Enjoy! 13 Tip: To avoid an eggy smell, add a little extra vanilla extract or use vanilla sugar. Also, let the flan chill completely before eating for the best flavor. Simple, right? Good luck and enjoy your delicious flan! You can also visit my blog Mykitchies.com for more detailed photos :) 13 Tip: To avoid an eggy smell, add a little extra vanilla extract or use vanilla sugar. Also, let the flan chill completely before eating for the best flavor. Simple, right? Good luck and enjoy your delicious flan! 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