Caramel Syrup Base:

NutritionSortLoading...
Loading...

¼ cup (50 g) allulose

1 ½ tbsp (25 mL) water

Select allAdd

Flan:

SortLoading...
Loading...

3 ½ tbsp (50 g) allulose

½ cup heavy whipping cream (120ml, double cream)

¾ cup almond milk (180ml)

2 eggs + 1 egg yolk

1 tsp vanilla extract

Butter to grease ramekins

Select allAdd

1. Preheat the oven to 180C / 160C fan (350F / 320F fan).

2. Grease 3 (10cm x 5 cm) oven proof ramekins with butter.

3. Add ⅓ cup allulose + 2.5 tbsp water to a pan. Bring to a simmer and cook until golden brown, about 4 - 5 minutes. Careful not to burn. Spoon into the bottom of the ramekins.

4. In a clean saucepan, add the cream, almond milk and the remaining allulose. On a low heat, bring to a gentle simmer.

5. In a cup, whisk 2 eggs and 1 additional egg yolk with a fork to combine.

6. Remove the cream mix from the heat and whisk in the eggs, vanilla extract with a hand balloon whisk. Strain the mix using a fine sieve into the ramekins, pushing it through with the back of a spoon.

7. Place the ramekins in a large baking dish. Pour boiling water into the dish until about ⅓ of the way up the ramekins.

8. Bake for about 45 minutes, until it is set on top, but still a little jiggly in the middle.

9. Remove from the oven and allow to cool to room temperature. Place in the fridge for at least 4 hours or overnight to fully set.

10. To remove the creme caramels, use a knife to release the edges, cover with a plate and flip.