Crème caramel, also referred to simply as flan, is a custard dessert with a layer of clear caramel sauce. It’s usually made with milk and cream, but this dairy-free crème caramel uses the fresh flavor of orange juice instead. The finish is lighter, but still decadent. And the taste has delicious complementary hints of orange and vanilla. It’s a sample recipe from Kristin Caitlin Reilly’s book, Not a Drop of Milk … (or Soy).
Special Diet Notes: Dairy-Free Crème Caramel
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, soy-free, and vegetarian.
To keep that rich custard base, this dairy-free crème caramel recipe still uses eggs. If you confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy? For an egg-free option, enjoy this Vegan Candied Apple Flan or this Vegan Crème Brûlée.
- ½ cup sugar
- 3 tablespoons water
- 5 eggs
- 2 egg yolks
- ½ cup sugar
- 1 cup orange juice (fresh squeezed, if possible)
- 1 teaspoon vanilla extract
- Preheat your oven to 350ºF.
- 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.
- Pour the caramelized sugar into a 4-cup mold or divide between 4 individual 1-cup ramekins.
- 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.
- Pour the egg mixture through a fine strainer to remove any particles.
- Pour the egg mixture on top of the caramel, dividing it equally if using multiple molds.
- Place the mold(s) in a large roasting pan surrounded by enough boiling water to come halfway up the side of the mold(s).
- Bake for 30 to 35 minutes.
- Remove the mold(s) from the water bath, cool and place in refrigerator.
- Before serving, run a knife around the inside edge of the mold(s) and invert onto a plate.