Preheat the oven to 325F.
Melt the sugar in a saucepan over medium heat, stirring continuously until amber colored. Add a small amount to each silicone cupcake mold.
Sprinkle the Simply Desserts Gelatin Alternative over the cold water and let bloom for 5 minutes.
Add the bloomed gelatin, sweetened condensed milk, milk, eggs, and vanilla to a blender. Blend until smooth.
Pour the mixture into the prepared molds on top of the caramel sauce.
Place the molds in a water bath and bake for 20-25 minutes.
Cool completely and refrigerate for at least 2 hours.
Whisk together the Vanilla Protein Pudding and whole milk until thick and creamy.
Assemble the parfaits by layering a pound cake round, caramel, blueberries, and Vanilla Protein Pudding Whip.
Repeat the layers as desired and top each parfait with a mini flan.
Serve chilled.
