This dairy-free citrus flan is a great alternative to key lime pie, which is loaded with sugar from sweetened condensed milk. Who needs it when you can have a light and silky version without using any milk or cream, and less sugar! You will find that when you start eating less sugar by making desserts such as this citrus flan, you will not crave it and your sugar levels will balance out, naturally.
This dessert is also very affordable and loaded with clean protein from the free-range eggs — less dependence on bovine milk, lower carbon footprint.
- Yields six to eight portions
- 1 cup fresh Valencia orange juice
- ½ cup blood orange juice
- Grated peel of one orange
- 1/3 cup evaporated cane sugar
- 5 whole large free-range eggs
- 1 free-range egg yolk
Make It Happen
Beat eggs, lightly, add sugar and beat again until well combined. Set aside.
Grate the peel of one orange. Place into bowl.
Juice both types of orange and add to the bowl with the grated peel.
Combine the egg mixture with the juice mixture and blend well.
Prepare a baine marie by placing custard cups into a deep pan.
Pour custard mixture into the custard cups. Then pour hot water around the cups approximately halfway.
Carefully place the pan into a 325-degree oven.
Bake for 30 to 40 minutes until a knife comes out clean when inserted in the center of the custard.
Remove pan, remove cups, and let them cool to room temperature. Then chill in the refrigerator at least four hours until set.
Unmold on serving plate and garnish with fruits of choice. I chose blood orange, kiwi, and Valencia orange.
Recipe by June Pagan.