Flan always looks fancy, but it is actually a pretty simple dessert to make at home. This one has a smooth vanilla custard with a layer of soft caramel on top.

The best part is that it is completely dairy free. I use oat milk instead of regular milk, and it still comes out silky and creamy.

If you have ever missed classic flan because of a dairy allergy or a lifestyle choice, this recipe brings it right back to your table.

You only need a handful of basic ingredients and a little patience while it chills in the fridge.

Let me walk you through how to make it step by step.

Why This Recipe Is a Keeper

Silky Custard – Extra egg yolks and creamy oat milk create a smooth, luxurious texture that melts in your mouth.

Rich Vanilla Flavor – Pure vanilla adds a warm, fragrant flavor that makes every creamy spoonful feel special.

Golden Caramel Topping – Deep amber caramel adds a rich, toasted sweetness that flows beautifully over the chilled custard.

Perfectly Balanced Sweetness – A touch of salt balances the condensed oat milk and caramel, keeping the flavor pleasantly sweet.

Here’s What You’ll Need

For the Caramel

3/4 cup Granulated Sugar
3 tbsp Water

For the Vanilla Custard

1 can (11.25 oz) Dairy-Free Sweetened Condensed Oat Milk
1 1/2 cups Extra-Creamy Oat Milk
4 Large Eggs
2 Large Egg Yolks
1 tbsp Pure Vanilla Extract
1/4 tsp Fine Salt

How to Make It

Step 1

Preheat the oven to 325 F and arrange six 6-ounce ramekins in a deep roasting pan. Bring a pot of water to a simmer for the water bath.

Step 2

Combine the sugar and water in a saucepan and cook over medium heat without stirring. Swirl the pan occasionally until the caramel turns a deep amber color.

Step 3

Immediately divide the caramel among the ramekins, carefully tilting each one to coat the bottom. Let the caramel harden while preparing the custard.

Step 4

Whisk the sweetened condensed oat milk, oat milk, eggs, egg yolks, vanilla, and salt until fully combined but not frothy. Strain the custard through a fine-mesh sieve and divide it among the ramekins.

Step 5

Pour the simmering water into the roasting pan until it reaches halfway up the ramekins. Cover the pan loosely with foil and bake for 42 to 50 minutes, until the flans are set around the edges with a gentle wobble in the center.

Step 6

Remove the ramekins from the water and cool to room temperature. Cover and refrigerate for at least 6 hours, preferably overnight.

Step 7

Run a thin flexible spatula around the edge of each flan. Invert onto a serving plate and allow the caramel sauce to flow over the custard.

Recipe Tips

Cook the Caramel to Deep Amber

Cook the sugar and water over medium heat without stirring, since stirring can cause the sugar to crystallize. Swirl the saucepan gently from time to time so the color develops evenly.

Take it off the heat as soon as it reaches a deep amber color. Pale caramel will taste flat, while very dark caramel can taste bitter and make the flan less smooth.

Divide the Caramel Quickly

Pour the caramel into the ramekins right away because it thickens quickly as it cools. Tilt each ramekin carefully to spread the caramel across the entire bottom before it becomes firm.

If the caramel hardens before you finish, place the saucepan over low heat for a short time to loosen it. Do not add extra water, since that can change the texture of the caramel sauce.

Keep the Custard Smooth

Whisk the eggs, yolks, oat milks, vanilla, and salt just until blended. Avoid beating in lots of air, because bubbles can leave small holes on the surface of the finished flan.

Pour the mixture through a fine-mesh sieve before filling the ramekins. This removes small bits of egg and gives the custard its silky texture.

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