Only 3 INGREDIENTS to Make this Spanish Custard

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and dairy-free.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor naturally.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener.

In a small fry pan, combine 1/3 cup white sugar, 2 tablespoons cold water, and 1/2 teaspoon orange juice over medium heat.

Cook for 6-7 minutes without stirring until the caramel turns auburn in color.

Remove from heat and evenly divide the caramel into four individual flan ramekins.

Place the ramekins in a casserole dish and set aside.

In a large bowl, crack in 4 large organic eggs and beat until well combined.

Slowly add in 1/3 cup white sugar while continuing to mix.

Slowly add in 1 1/2 cups of orange juice while mixing until well combined.

Transfer the mixture into a pitcher for easier pouring.

Evenly divide the egg and orange juice mixture into the ramekins, filling them to leave a half inch at the top.

Add cold water to the casserole dish, filling it halfway up the sides of the ramekins.

Bake in a preheated oven at 350°F (175°C) for 45 minutes.

Check for doneness with a toothpick; if it comes out clean, they're done.

Let the flans rest at room temperature for 20 minutes, then cover with saran wrap and refrigerate for 4-5 hours.

To serve, run a paring knife around the edges of the flan, invert onto a serving dish, and drizzle with caramel.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens