Vanilla Almond Flan
It's hard to believe that this rich, creamy flan is dairy-free – but it is! The secret is Vanilla almondmilk and baking the flan in a water bath to create a delicate custard. This recipe calls for a 9-inch cake pan and bakes relatively quickly. If you like a thicker flan, use an 8-inch cake pan and start checking for doneness at 35 minutes. Remember, you want the center to be just barely set to prevent overcooking.
Preheat oven to 350°F.
Place ¾ cup sugar in a saucepan over medium-high heat. Cook without stirring until mixture becomes amber colored. Remove from heat. Lightly coat an 8” cake pan with cooking spray. Pour the caramelized sugar into the pan and set aside to cool.
Combine ½ cup sugar, almondmilk, eggs, egg yolks and salt in a blender. Process on low speed until combined. Pour the egg mixture into the prepared pan.
Place the cake pan in a larger baking pan. Add 1” of hot water to baking pan. Bake at 350°F for 50-60 minutes or until center is just set (custard should still jiggle). Remove cake pan from larger pan and transfer to a wire rack; cool for 1 hour. Cover and refrigerate overnight.
To unmold, run a knife around edge and invert onto a platter. Top with slivered, toasted almonds if desired.
- 1¼ cup granulated sugar; divided
- Cooking spray
- 2 cups Almond Breeze Vanilla almondmilk
- 3 large eggs
- 3 large egg yolks
- ⅛ tsp. salt
- Slivered; toasted almonds (optional)
Included in this recipe
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