Today I am bringing Flan to the party; I have often enjoyed this delicious dessert eating out but since it is pure dairy my girlies have never tried it before. It is the perfect time to give Dairyfree Flan a try - and I am happy to report that it worked out, but was a little more time intensive than I thought. {Note to self, do not try out new recipes an hour before school pick-up....}
Dairyfree Flan adapted from Joy of Cooking
8 ovenproof ramekins holding six ounces each {do not get smaller ones - I learned my lesson ;)}
1-2 dishes large enough to hold the ramekins and water for baking of the Flan. Make sure that
the dish(es) are large enough giving enough space for each ramekin (they should not touch)
Caramel
- 3/4 C Sugar
- 1/4 C Water
- In a small heavy sauce pan gently heat sugar and water. When sugar is completely dissolved, bring to a boil and cover. Boil for two minutes - remove cover and carefully stir the mixture with a wooden spoon. Leave on burner with cover off, watching closely as the sugar/water mixture turns golden brown - remove when it is slightly amber colored
- Carefully pour the caramel into the prepared ramekins {be careful not to burn yourself}
- Set ramekins into baking dish.
Custard
- 5 large eggs
- 3/4 C sugar
- 1/8 tsp salt
- 3 C Soy Creamer {I like Wildwood brand}
- 3/4 tsp Vanilla
- grated zest of one untreated orange
- In a large bowl mix eggs, with sugar, and salt until thoroughly mixed,
- Pour soy creamer into a heavy pan and heat until hot {do NOT simmer or boil}
- Slowly pour the hot soy creamer into the egg mixture, stirring with a wooden spoon while it is added.
- When combined add Vanilla and orange zest; mix well
- Pour the custard into the caramel lined ramekins
- Place the baking dish(es) containing the ramekins into the oven - carefully pour hot water into the baking dish. Be careful, that the water does not spill onto the custard. The water should come up about 2/3 on the ramekins.
- Bake for about 60 minutes or until the custard is set
- Carefully remove the ramekins from the water filled baking dish {be careful that you do not burn yourself, as the water is very hot}. Let cool down a little bit before covering with plastic wrap and setting them into the fridge.
- Leave in fridge for at least four hours before serving them
- When ready to serve run a knife around the edge of the custard, and place bottom of the ramekin into hot water {just a quick 30 seconds or so}. Set serving plate on top of the ramekin before carefully turning the ramekin with plate on top over.
Are you ready for the party?! Take a look
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