Dairy Free Classic Flan
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Learn more →Ingredients
8 servings
For the caramel
- 1 cup granulated sugar
- 3 tbsp water
For the custard
- 2 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 4 large eggs
- 2 large egg yolks
- ½ cup granulated sugar
- 1 ½ tsp vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Preheat the oven to 325°F (165°C). Place a 9-inch round cake pan or pie dish in a large roasting pan and set aside.
- 2
Combine 1 cup granulated sugar and 3 tbsp water in a medium saucepan over medium heat. Stir just until the sugar dissolves, then stop stirring and cook, swirling the pan occasionally, until the caramel turns a deep amber — the color of dark honey — about 10–12 minutes. Watch closely once it begins to color, as it can darken quickly.
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