Description
A luxurious sugar-free flan made with allulose, delivering rich flavors and creamy texture without the guilt.
Ingredients
Scale
- 4 tbsp Wholesome allulose
- 1 tbsp water
- 4 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 cups Silk unsweetened almond milk
- 1/4 cup Organic Valley heavy whipping cream
- 1/3 cup Wholesome allulose
- 1 tsp pure vanilla powder
- Pinch of fine sea salt
Instructions
- Preheat your oven to 325°F. Set eight 4-ounce ramekins snugly inside a deep roasting pan.
- Cook the allulose and water in a small light-colored saucepan over medium-low heat until it dissolves and turns a golden amber.
- Quickly divide the caramel among the ramekins.
- Whisk the whole eggs and yolk gently until just combined.
- Warm the almond milk, heavy cream, allulose, vanilla, and salt in a saucepan over medium heat until it steams.
- Pour the warm mixture into the eggs while continuously whisking gently.
- Strain the custard through a fine-mesh sieve into a pitcher.
- Carefully divide the custard among the ramekins.
- Gently pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.
- Cover the pan loosely with foil and bake for 32–38 minutes until the edges are set but the centers gently wobble.
- Remove ramekins from the water bath and let them cool at room temperature for 30–40 minutes.
- Refrigerate for at least 4 hours or overnight.
- Serve by running a thin knife around the edge, placing a plate on top, and inverting.
Notes
Make-ahead Magic: Prepare a day before for better flavor development. Use alternatives like coconut milk or cashew milk for different flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg