Ingredients
For the Flan Layer:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup whole milk (or use half-and-half for extra creaminess)
- 2 packets (about 14g) unflavored gelatin
- 1 tsp vanilla extract
- Pinch of salt
For the Cookie Layer:
- 1 pack of Maria cookies (or any tea biscuits)
- ½ cup warm milk (for dipping cookies)
Optional Garnishes:
- Caramel sauce (for topping or base)
- Whipped cream or fruit slices
Instructions
- In a small bowl, sprinkle the gelatin over ½ cup of warm milk. Let sit for 5 minutes to bloom.
- In a saucepan over medium heat, combine the sweetened condensed milk, evaporated milk, and whole milk. Stir occasionally until warm, but do not boil.
- Add the bloomed gelatin and stir constantly until fully dissolved. Remove from heat and stir in vanilla and a pinch of salt.
- Lightly grease a round or rectangular mold (or line it with plastic wrap for easy removal). Optional: drizzle a thin layer of caramel sauce at the bottom.
- Pour a small layer of the flan mixture into the mold and let it set slightly in the fridge (about 5–10 minutes).
- Dip Maria cookies one at a time in warm milk and lay them over the flan layer. Repeat: alternate flan mixture and dipped cookies, creating layers.
- Finish with a final layer of flan mixture on top. Gently tap the mold to release air bubbles.
- Refrigerate for at least 4–6 hours, or until fully set (overnight is best).
- To serve, run a knife along the edges and invert onto a serving plate. Garnish as desired.
Enjoy your luscious, creamy, no-bake flan with the crunch of classic Maria cookies! Let me know if you want a chocolate, coffee, or fruit-flavored twist.