Recipe and photos from Not a Drop of Milk … (or Soy) by Kristin Caitlin Reilly 

Caramel

• 1/2 cup sugar
• 3 tablespoons water

Flan

• 1 cup fresh orange juice
• 5 eggs
• 2 egg yolks
• 1/2 cup sugar
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.
 
2. To make the caramel, put the sugar and water in a saucepan on high heat. Cook without stirring until the sugar is a dark, caramel color. Pour the caramelized sugar into a four-cup mold or divide between four individual one-cup molds and set aside.
 
3. To make the flan, in a separate bowl, whisk eggs and egg yolks, then add the sugar, orange juice and vanilla, whisking until smooth. Pour through a fine strainer to remove any particles.
 
4. Pour egg mixture on top of caramel dividing equally between the molds if using more than one, and place in a large roasting pan surrounded by enough boiling water to come halfway up the side of the mold (or molds).
 
5. Bake for thirty to thirty-five minutes.
 
6. Remove from water bath, cool and place in refrigerator. Before serving, run a knife around the inside edge of each mold and invert onto a plate.

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