Tuesday, August 16, 2011

Vanilla Flan (Non-Dairy)

This is an absolutely delicious recipe that is non-dairy.  Susan made this for a Mexican meal we had at her house and since she keeps kosher we weren't able to serve any desserts made with dairy.  We were all amazed at how beautiful and delicious this flan was.  I told her there is no reason to ever make a dairy flan when this one is perfect!!


1 1/4 cups sugar, divided
1/2 vanilla bean, split lengthwise and scraped (reserve seeds)
2 1/2 cups plain soy milk (parve)
1/2 cup non-dairy whipping cream (parve)
1/2 teaspoon pure vanilla extract
4 large whole eggs plus 1 yolk


Preheat oven to 325 degrees F.  Place and 8-inch souffle dish in the oven to warm.  Place 3/4 cup of the sugar in a heavy saucepan on med heat.  When the sugar starts to melt, stir occasionally until the sugar becomes an amber caramel color and starts to thicken.  Remove from the stove.  Use oven mitts to remove the souffle dish from the oven and pour in the caramel, using oven mitts to hold the dish and tilt so the caramel coats the bottom and the sides.  Set aside.

Place the vanilla seeds and bean in a medium saucepan.  Add the soy milk, whipping cream, and vanilla extract and set over medium heat.  When the mixture is hot, but not yet boiling, remove from the heat.

Place the eggs and yolk and remaining 1/2 cup sugar in a bowl and beat with an electric mixer on med-high speed or whisk for 2 minutes until thick.  Slowly strain the hot soy milk and cream mixture into the eggs while whisking.  Discard the vanilla bean.  Pour this mixture into the souffle dish on tip of the caramel.

Place the souffle dish in a larger roasting pan and then add enough boiling water to reach 2 inches up the sides of the souffle dish.

Bake for 1 hour.  Carefully remove the souffle dish from the hot water and let cool to room temperature. Cover the souffle dish with plastic and place in the refrigerator until chilled, 8 hours or overnight.

To serve, run a knife along the sides of the dish, place a serving plate that has a rim on top (like a glass pie plate) on top of the dish, and then turn the flan onto the serving dish along with the caramel.  Cut into wedges and serve and serve with the caramel sauce.

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  1. sounds amazing!

    Stop by and link up at What’s Cooking Wednesday!


  2. This recipe looks amazing! I'd love it if you came over to Cast Party Wednesday and shared your reicpe with us.
    I hope to see you there!

  3. What a lovely dessert. One of my relatives loves to make this on spacial occasions and gatherings. Now, I can make it myself and enjoy it more often. Thanks for sharing the recipe.

    My blog turns 1 today and I'm hosting a giveaway on my blog as a way to say thank you for your supports in the past year. Please come over to check it out if you're interested. http://utry.it

  4. Dairy or not... this is a wonderful looking flan. I can taste it now. I'm going to save the recipe. Thanks fo rsharing it.

  5. I'm excited to try this recipe, but the sugar measurements don't add up. Somewhere there's an extra 1/2 cup sugar unaccounted for.....

  6. Hmmm you are absolutely correct! Not sure where the error is. My sister Susan made it and she is away in London right now so I can't get in touch with her. I will figure out the error and get back to you. Sorry.


  7. Okay I figured out the mistake and have corrected the recipe. It's 3/4 cup of sugar to make the caramel for the bottom of the pan. Thank you for calling that to our attention!!

  8. Can I make this in advance?
    Thank you

  9. And I just saw the answer! Thanks!


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