Dairy-Free Creme Caramel


Special Diet Notes: Dairy-Free Creme Caramel

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegetarian.

Dairy-Free Creme Caramel
Prep time
Cook time
Total time
Recipe and photos from Not a Drop of Milk … (or Soy) by Kristin Caitlin Reilly
  • ½ cup sugar
  • 3 tablespoons water
  • 1 cup fresh orange juice
  • 5 eggs
  • 2 egg yolks
  • ½ 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.

About Author

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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