Crème Caramel Without a Drop of Milk or Soy …


Creme Caramel - Dairy-FreeSweet 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 …

Crème Caramel 
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.

Creme Caramel - Dairy-Free

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. This looks great. I am thinking to make it as a Passover dessert. My question is whether the vanilla can be left out and that the outcome will still be enjoyable. Thank you.

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