Sweet Sundays: Just over a week ago we shared a review of the new cookbook, Not a Drop of Milk … (or Soy) by Kristin Caitlin Reilly, and today I have a little surprise for you … a sample recipe! The author was kind enough to share a wonderfully creamy dessert recipe from her collection. The recipe is for Crème Caramel, a wonderfully sweet and elegant dish that is perfect for a romantic dinner (perhaps on Valentine's Day?).
Crème Caramel is a custard dessert, or flan, with a layer of soft caramel on top. Most recipes for this indulgence use loads of milk and heavy cream. And while you might expect a milk and/or cream alternative in this dairy-free dessert, Kristin goes back to the basics and skips alternatives altogether. Her version does use eggs though (good news for some of you dairy-free cooks, but I know eggs are out for others), to maintain the true texture of the original recipe.
The recipe, which is actually surprisingly simple, follows …
Recipe and photos from Not a Drop of Milk … (or Soy) by Kristin Caitlin Reilly
- 1/2 cup sugar
- 3 tablespoons water
- 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.