Preparing homemade blanks is usually associated with long and complicated procedures. However, There are much more practical versions which allow you to obtain equally satisfactory results in less time. This condensed milk flan This is a great alternative for those looking for a quick and easy dessert.
By eliminating the use of the oven and the egg, the recipe is considerably simplified. In addition, thanks to the use of accessible ingredients, this proposal is ideal to integrate into the usual dessert repertoire.
Ingredients needed for a quick condensed milk flan
As already expected, only three ingredients are needed for this recipe:
Optionally, you can add liquid caramel to cover the mold. If you prefer to make it at home, mix four tablespoons of sugar with three tablespoons of water in a saucepan and heat until it turns golden brown.
Step by step to prepare condensed milk flan
This recipe can’t go wrong. The combination of condensed milk, cream and curd guarantees a soft and creamy texture, perfect for those looking for quick, oven-free alternatives.
- Initial mixture: In a saucepan over medium heat, combine the condensed milk and heavy cream. Stir constantly to integrate the two ingredients.
- Prepare the curd: In a separate container, dissolve two sachets of curd in the 400 ml of whole milk. This step is essential to ensure the flan has a firm texture. If you can’t find curd, you can replace it with 100 g of cornstarch; In this case, the procedure will be slightly different.
- Integration of ingredients: Add the milk-curd mixture to the saucepan with the condensed milk and cream. Cook over medium heat, stirring constantly, until the mixture begins to thicken. This process will take a few minutes, so it is important to be careful to avoid burning.
- Pour into the mold: Prepare a heat-resistant mold and, if desired, cover it with liquid caramel. Pour the hot mixture into the mold. If you use cornstarch instead of curd, the thickness will be noticeable sooner, so you should remove the mixture from the heat as soon as it reaches the right consistency.
- Cool and take: Let the flan cool to room temperature before placing it in the refrigerator. Refrigerate for at least two or three hours to achieve the desired texture.
Tips for a perfect flan
- If you prefer to use skim milk instead of whole milk, that’s also doable, although the result may be less creamy.
- Be sure to stir the mixture constantly while it’s on the heat to avoid lumps or sticking to the bottom of the pan.
- This flan can serve as a basis for other versions. For example, you can add essences like vanilla or lemon zest to give it a personalized touch.
What to do if you don’t have curds?
Although curd packets are a convenient solution, cornstarch is a viable alternative. To use it:
- Dissolve the 100 g of cornstarch in a little cold milk before adding it to the hot mixture.
- Cook, stirring, until the mixture thickens. Once set, follow the same steps to pour it into the mold and let it cool.
How to do a good unmolding: the final touch
Once the flan is cold and firm, run a knife along the edge of the mold to loosen it. Place a plate on the mold and carefully turn it over. If you used caramel, it will slide onto the flan, creating a more attractive presentation.
Variations and uses of condensed milk flan
Condensed milk flan is not only delicious on its own, but it can also serve as a base for other desserts. Add ingredients such as shredded coconut or instant coffeeyou can create different flavors.
Plus, its quick preparation makes it an ideal option for unforeseen occasions.
