Oatmilk Flan Recipe

For the Sweetened Condensed Oatmilk:

Combine 2 cups of Planet Oat Extra Creamy Oatmilk and 1 cup of granulated sugar in a sauce pot. Cook over medium heat until reduced by half and thickened, about 10-12 minutes. Remove from heat and allow to cool completely before using in the recipe.

Preheat the oven to 300°F.

For the Caramel:

Heat a nonstick skillet over medium heat. Add 1 cup of granulated sugar and cook undisturbed until sugar begins to caramelize and bubble around the edges. Using a wooden spoon or rubber spatula, stir the sugar until it reaches a deep amber color, is translucent, and has no lumps, about 4-5 minutes. Use the back of the spoon to break up any lumps.

Pour the caramel into a 9-inch cake pan and rotate the pan to coat the interior, then set aside.

For the Custard Base:

In a large bowl, whisk together 3 egg yolks, 3 whole eggs, and 1 cup of prepared sweetened condensed oatmilk until smooth.

Add 2 cups of Planet Oat Extra Creamy Oatmilk and 1 tablespoon of vanilla extract, whisk to combine, then strain the custard base into the prepared cake pan. Transfer to a roasting tray. Pour enough water into the roasting tray to reach about 3/4 up the sides of the cake pan.

Bake at 300°F for 1 hour or until set. It should have a little bit of bounce but it shouldn’t ripple or tear when poked!

Remove from the oven and chill overnight.

Remove the flan from the fridge 30 minutes before serving. Run a knife around the edges of the cake pan. Flip, slice, and serve. Enjoy!