Creamy, rich, silky, and absolutely delicious dairy-free version.
This is one of my favorite desserts, I twisted a bit the recipe changing some ingredients for a healthy one. I hope you like it and enjoy!
Ingredients:
1 can condensed oat milk
1 cup almond or cashew milk
5 organic or free-range eggs
1 teaspoon vanilla paste
100 g melted dark chocolate
1 teaspoon of Venezuelan rum is optional (I love this touch for adults only).
Mix everything in a blender in a high speed.
Caramel Sauce:
1 cup brown sugar
1/3 cup water
Prepare caramel: Add sugar and half of the water into a 10” mold. Melt the
sugar over a low heat without stirring. The sugar will slowly melt around the
edges and then begin to brown as it caramelizes. Continue cooking until the
mixture begins to turn golden.
Once the caramel is ready, wait 5 min or until the caramel turns a bit hard, then add the flan mix and cover with aluminum foil.
In a Bain Marie pan or aluminum pan bigger than the flan mold, cover with water halfway.
Bring it to a Maria bath cooking technique. The purpose of the water bath is to moderate the heat and ensure that the mixture cooks evenly into a smooth and creamy custard.
Cook it over low- medium heat for 40 min.
Remove the foil and leave the flan to cool down for about two hours.
To unmold the flan, carefully slide a knife around the edges of the pan.
Invert a platter with a raised rim on top of the flan and turn the pan and
platter over.
Serve and enjoy!
