Sugar-Free Classic Caramel Flan
Indulge in the rich, creamy decadence of this Sugar-Free Classic Caramel Flan, a guilt-free twist on the beloved dessert! Sweetened with erythritol, this recipe offers all the velvety smoothness of traditional flan without added sugar, making it perfect for health-conscious dessert lovers. Each spoonful delivers a luscious custard base infused with vanilla and topped with golden caramel, created using just water and erythritol for a natural sweetness. Baked in a gentle water bath, the flan achieves its signature silky texture, while the miraculously sugar-free caramel perfectly complements the creamy custard. Ready in under an hour with minimal steps, this dessert is ideal for impressing guests or treating yourself to something special—without the extra sugar. Perfect for keto-friendly diets and refined-sugar-free lifestyles, this dessert is proof you can savor indulgence guilt-free!
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Recipe Information
Ingredients
- 100 g Erythritol
- 60 ml Water
- 240 ml Heavy cream
- 240 ml Whole milk
- 3 large Eggs
- 2 large Egg yolks
- 1 tsp Vanilla extract
- 0.25 tsp Salt
Instructions
Preheat your oven to 350°F (175°C).
In a small saucepan over medium heat, combine 50g of erythritol and water. Stir until dissolving, bringing it to a simmer.
Let it cook, swirling occasionally (do not stir) until it becomes golden brown, about 5-7 minutes.
Pour the caramel into a 9-inch round glass or ceramic baking dish, tilting to evenly coat the bottom. Set aside to cool and harden.
In a medium saucepan, combine the heavy cream, whole milk, and the remaining erythritol. Cook over medium heat until the liquid is steaming but not boiling, stirring to dissolve the erythritol, about 5 minutes. Remove from heat.
In a medium bowl, whisk the eggs, egg yolks, vanilla extract, and salt until well blended.
Slowly pour the hot milk mixture into the eggs while whisking continuously to temper the eggs.
Strain the custard through a fine-mesh sieve into the caramel-coated baking dish to remove any cooked egg pieces.
Place the dish in a larger roasting pan and carefully pour in hot water halfway up the sides of the flan dish to create a water bath.
Bake the flan for about 35-40 minutes, or until the edges are set, but the center still jiggles slightly.
Remove from the oven and the water bath. Let the flan cool at room temperature, then refrigerate for at least 4 hours or overnight for best results.
To serve, run a knife around the edges and carefully invert the flan onto a serving plate. Slice and enjoy!
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1197 mg | 399% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 13.2 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 438 mg | 34% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
