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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Dairy-Free Crème Caramel that’s Completely Cream-less and Milk-less

    Dairy-Free Crème Caramel that’s Completely Cream-less and Milk-less

    0
    By Alisa Fleming on December 30, 2018 Dairy Free Desserts, Dairy-Free Recipes

    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).

    Dairy-Free Crème Caramel Recipe, an Easy Dessert for Entertaining - also naturally gluten-free, nut-free, soy-free and coconut-free #cremecaramel #dairyfreedessert

    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.

    Dairy-Free Crème Caramel
     
    Print
    Prep time
    15 mins
    Cook time
    35 mins
    Total time
    50 mins
     
    This simple dessert is lighter than your average crème caramel since it doesn't use any dairy cream.
    Author: Kristin Caitlin Reilly
    Serves: 4 servings
    Ingredients
    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
    Instructions
    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.
    Notes
    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.
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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.

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