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- Pour the flan mixture gently into each glass over the caramel.
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- Place the glasses in a deep baking dish and fill the dish with hot water halfway up the sides of the glasses (this is your water bath).
- Bake in a preheated oven at 325°F (160°C) for about 30–40 minutes, or until the flans are set but still slightly jiggly in the center.
- Remove from the oven and let cool at room temperature, then chill in the fridge for at least 2 hours.
🥄 To Serve
Serve your small cake flans straight from the glasses or run a knife around the edges and invert onto a plate if using flexible containers. Top with a dollop of whipped cream, fresh fruit, or a drizzle of extra caramel for added indulgence.
💡 Tips and Variations
- Want a dairy-free version? Use almond or oat milk.
- For a flavor twist, add a pinch of cinnamon or orange zest.
- These flans keep well in the fridge for up to 3 days — perfect for make-ahead entertaining!
🎉 Final Thoughts
With no gelatin or condensed milk, these small cake flans in glasses prove that simple can be seriously delicious. Velvety, light, and perfectly sweet, they’re sure to become a new favorite in your dessert rotation. Plus, they look adorable when served — perfect for a dinner party or a cozy night in.
Go ahead and give this recipe a try. You might be surprised just how luxurious a few humble ingredients can be! 🍮✨
Would you like a printable version or a step-by-step photo guide? Let me know!
