No-Bake No-Steam Leche Flan
Easy no-bake, no-steam leche flan recipe perfect for selling. Creamy, smooth, and packed in 300ml tubs — a great small business dessert idea with simple ingredients.
Servings 7 tubs
Cost ₱349
Ingredients
Gelatin Mixture
- 1/2 cup water
- 2 packs gelatin powder
Flan Mixture
- 7 pcs egg yolks
- 1 can condensed milk
- 2 cans evaporated milk
- 1 tsp vanilla
- 1 pinch yellow food color (optional)
- 1 pack all-purpose cream
Caramel Sauce
- 1 tbsp cornstarch
- 1 tbsp water
- 1 cup sugar
- 1/2 cup hot water
Instructions
Bloom the gelatin
- In a bowl, combine 1/2 cup water and 2 packs of unflavored gelatin. Stir well and set aside. Allow it to bloom for 10 minutes
Prepare the Flan Base
- In another bowl, mix together the egg yolks, condensed milk, evaporated milk, vanilla, food coloring (optional), and all-purpose cream. Stir until well combined.
Strain and Cook
- Strain the flan mixture to remove any lumps. Add the bloomed gelatin and stir well. Cook over low heat while stirring constantly until the mixture thickens (do not let it boil)
Pour and Set
- Pour the thickened flan mixture into deli containers or molds. Let it cool at room temperature, then refrigerate until set and firm.
Make the cornstarch slurry
- In a small bowl, mix 1 tbsp cornstarch with 1 tbsp water. Set aside.
Cook the Caramel Sauce:
- In a saucepan, melt 1 c sugar over medium heat until golden brown. Carefully add 1/2 cup hot water and stir until fully dissolved.Add the cornstarch slurry into the caramel mixture. Stir until thickened. Allow to cool completely.
Assemble and serve:
- Once the flan is chilled and firm, pour the cooled caramel sauce on top. Serve cold and enjoy!
Video
Notes
💡 Tips
This recipe yields 7 tubs using 300ml deli containers, filled with approximately 200ml each. No need to unmold – this is served straight in the tubs, perfect for selling or giveaways. Use high-quality egg yolks and avoid overcooking the gelatin to keep the flan smooth and creamy. Add just a pinch of yellow food color to give it that classic golden hue. 💰 Estimated Costing (as of 2025, PH prices):
Custard Base:
Egg yolks (7 pcs) – ₱56 Condensed milk (370g) – ₱59 Evaporated milk (2 cans, 370ml) – ₱94 All-purpose cream (250ml) – ₱58 Unflavored gelatin (2 packs) – ₱28 Vanilla, food color – ₱7 Caramel Sauce:
Sugar (1 cup) – ₱12 Water, cornstarch – negligible Packaging:
7 tubs (300ml) – ₱35 Total Estimated Cost: ₱349
Cost Per Tub: ₱50 💸 Suggested Selling Price: ₱70–₱75 per tub (30–40% markup)
This recipe yields 7 tubs using 300ml deli containers, filled with approximately 200ml each. No need to unmold – this is served straight in the tubs, perfect for selling or giveaways. Use high-quality egg yolks and avoid overcooking the gelatin to keep the flan smooth and creamy. Add just a pinch of yellow food color to give it that classic golden hue. 💰 Estimated Costing (as of 2025, PH prices):
Custard Base:
Egg yolks (7 pcs) – ₱56 Condensed milk (370g) – ₱59 Evaporated milk (2 cans, 370ml) – ₱94 All-purpose cream (250ml) – ₱58 Unflavored gelatin (2 packs) – ₱28 Vanilla, food color – ₱7 Caramel Sauce:
Sugar (1 cup) – ₱12 Water, cornstarch – negligible Packaging:
7 tubs (300ml) – ₱35 Total Estimated Cost: ₱349
Cost Per Tub: ₱50 💸 Suggested Selling Price: ₱70–₱75 per tub (30–40% markup)