Ingredients
Equipment
Method
Instructions:
- Step 1: Prepare the Caramel - In a saucepan, combine 1 cup of allulose and 2.5 tablespoons of water over medium heat. Stir gently until the allulose dissolves, then allow it to simmer without stirring until it turns a deep amber color. Be careful not to let it burn!
- Step 2: Grease the Ramekins - Once your caramel is ready, quickly pour it into the bottom of your greased ramekins, swirling to coat the bottom. Set them aside to cool and harden.
- Step 3: Mix the Flan Base - In a mixing bowl, whisk together the heavy whipping cream, almond milk, eggs, egg yolk, and vanilla extract until well combined. Make sure there are no lumps for a smooth texture.
- Step 4: Combine and Pour - Pour the flan mixture evenly over the caramel in the ramekins. You can strain the mixture through a fine sieve to ensure an ultra-smooth texture, but this step is optional.
- Step 5: Create a Water Bath - Place the ramekins in a baking tray, and fill the tray with hot water until it reaches halfway up the sides of the ramekins. This water bath will help the flan cook evenly.
- Step 6: Bake - Preheat your oven to 325°F (160°C). Bake the flan for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly. It will continue to set as it cools.
- Step 7: Cool and Chill - Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 4 hours or overnight for the best flavor and texture.
- Step 8: Serve - To serve, run a knife around the edges of the flan to loosen it, then invert it onto a plate. The caramel will flow over the top, creating a beautiful presentation.
Notes
- Refrigerate the flan in an airtight container for up to 5 days.
- Freeze the flan for up to 2 months; thaw in the refrigerator before serving.
- Experiment with different extracts for unique flavors.