Vanilla flan

Illustration: © Céline de Cérou

Preparation : 20 mins

Cooking : 30 mins

Refrigeration : 2 hours

Ingredients for 4 flans

• 400 mL of full-fat liquid cream
• 200 mL of unsweetened plant-based almond drink
• 4 egg yolks
• 4 tbsp. to s. erythritol
• 1 tbsp. to c. vanilla extract
• 1 pinch of salt
• ½ tsp. to c. xanthan gum

Material : 4 ramekins

Preparation

Preheat the oven to 160°C and prepare a bain-marie (by placing a wide-sided dish filled with hot water in it). In a saucepan, heat the cream and the vegetable drink over low heat until simmering.

Meanwhile, whisk the egg yolks with the erythritol, vanilla extract, salt and xanthan gum until the mixture is smooth.

Then gradually pour the hot cream into the second mixture, whisking to avoid cooking the eggs. Filter the preparation obtained using a fine strainer (or Chinese strainer), for a smoother texture.

Divide the mixture into 4 heat-resistant ramekins, place them in the bain-marie and bake for 25 to 30 minutes. When cooked, the flan should be slightly jiggly in the center.

Let cool to room temperature, then refrigerate for at least 2 hours before serving.