Dairy-Free Crème Caramel
Prep time
Cook time
Total time
This simple dessert is lighter than your average crème caramel since it doesn't use any dairy cream.
Serves: 4 servings
Caramel Sauce
  • ½ cup sugar
  • 3 tablespoons water
Crème Flan
  • 5 eggs
  • 2 egg yolks
  • ½ cup sugar
  • 1 cup orange juice (fresh squeezed, if possible)
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 350ºF.
  2. To make the caramel sauce, put the sugar and water in a small saucepan over high heat. Cook without stirring until the sugar is a dark, caramel color.
  3. Pour the caramelized sugar into a 4-cup mold or divide between 4 individual 1-cup ramekins.
  4. To make the flan, in a separate bowl, whisk the eggs and egg yolks. Then add the sugar, orange juice, and vanilla, whisking until smooth.
  5. Pour the egg mixture through a fine strainer to remove any particles.
  6. Pour the egg mixture on top of the caramel, dividing it equally if using multiple molds.
  7. Place the mold(s) in a large roasting pan surrounded by enough boiling water to come halfway up the side of the mold(s).
  8. Bake for 30 to 35 minutes.
  9. Remove the mold(s) from the water bath, cool and place in refrigerator.
  10. Before serving, run a knife around the inside edge of the mold(s) and invert onto a plate.
This recipe is reprinted with permissions from Not a Drop of Milk … (or Soy) by Kristin Caitlin Reilly. However, the photo shown is not from the book.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-creme-caramel