Dairy Free Silky Vanilla Flan
This dairy-free vanilla flan offers a smooth, elegant dessert experience with a golden caramel finish. It is a lovely choice for celebrations or everyday treats.
Equipment
- six 6-ounce ramekins
- deep roasting pan
- fine-mesh sieve
Ingredients
For the Caramel
- 3/4 cup Granulated Sugar
- 3 tbsp Water
For the Vanilla Custard
- 1 can Dairy-Free Sweetened Condensed Oat Milk (11.25 oz)
- 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
Instructions
- 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.
- 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.
- Immediately divide the caramel among the ramekins, carefully tilting each one to coat the bottom. Let the caramel harden while preparing the custard.
- 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.
- 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.
- Remove the ramekins from the water and cool to room temperature. Cover and refrigerate for at least 6 hours, preferably overnight.
- 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.
Nutrition
Serving: 1servingCalories: 376kcalCarbohydrates: 60gProtein: 7gFat: 12g