1-First, prepare the caramel by melting 1 cup sugar over medium heat until it’s fully melted and turns amber-colored. Once that’s ready, carefully add 1/2 cup water and stir until smooth, then pour it into an ungreased bundt pan and refrigerate for 30-45 minutes until it hardens remember to use caution to avoid splashes and prevent crystallization.

2-Next, for the flan mixture, hydrate the gelatin in 2/3 cup of the divided milk for 5 minutes. Heat the remaining milk until it’s nearly boiling, then mix in the gelatin until it’s fully dissolved. In a bowl, combine this mixture with the table cream, condensed milk, and vanilla extract; feel free to add food coloring or turmeric if you want a pop of color.

3-Allow the flan mixture to cool slightly before pouring it over the hardened caramel in the pan. Pop it in the fridge for at least 6 hours or overnight to set properly. This chilling time is key, as one FAQ notes that no bake flan needs 4 to 6 hours to achieve the right texture, avoiding any watery results.

4-Before serving, loosen the edges with a knife and invert onto a plate for that classic presentation. If you prefer, prepare the flan in individual cups for a fun, portioned treat. This recipe can be stored in the fridge for 4-5 days, giving you flexibility for meal prep.