Crème caramel is one of the simplest desserts there is: eggs, milk and cream baked gently over a layer of caramel, then turned out so the caramel pours down the sides. This sugar-free flan does exactly that, with an allulose caramel that cooks to a real golden amber.
The custard is almond milk, heavy cream, whole eggs and extra yolks, sweetened with allulose and flavored with alcohol-free vanilla. Each of the 6 servings has about 120 calories and just 1g net carbs.
It bakes in one deep 4-inch mold, so it comes out tall and whole. The secret is low heat, a water bath and a long chill.
Why You’ll Love This Sugar-Free Flan
- Real caramel. Allulose browns into a golden amber caramel that turns into sauce.
- Silky custard. Straining and gentle baking keep it smooth, with no holes.
- 1g net carbs per serving. Each of the 6 servings has about 120 calories.
- Just a few ingredients. Allulose, water, almond milk, cream, eggs and vanilla.
Ingredient Notes
Allulose caramel. Three tablespoons of granulated pure allulose and a tablespoon of water are cooked until golden amber. Allulose is one of the few sweeteners that caramelizes, which is what makes this sugar-free flan possible.
Milk and cream. One cup of Silk Unsweet Almondmilk and ½ cup of Land O Lakes heavy whipping cream make a custard that is rich but not heavy.
Eggs and yolks. Two large eggs plus two extra yolks set the custard and give it a creamy, golden color.
Vanilla. A teaspoon of alcohol-free, no-added-sugar vanilla flavoring flavors the custard.
Allulose. Granulated allulose sweetens both the caramel and the custard. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like eggs, cream and almond milk yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Flan
You need one 4-inch round metal flan mold that is 3 inches deep (20 fl oz, 590ml), a 9×13-inch roasting pan, a saucepan, a whisk, a sieve and a thermometer. Prep takes about 20 minutes, the flan bakes for 65 to 85 minutes, and cooling and chilling take 5 to 6 hours.
Make the caramel
Step 1. Preheat the oven to 300°F (149°C) and have the clean, dry flan mold ready.
Step 2. Heat 40g of allulose and 15g of water over medium-low heat, swirling occasionally, until golden amber.
Step 3. Immediately pour the caramel into the mold, tilting it to coat the bottom evenly.
Make the custard
Step 4. Warm the almond milk, cream and 50g of allulose until steaming, not boiling.
Step 5. Gently whisk the whole eggs and yolks without creating excessive foam.
Step 6. Slowly whisk one-quarter of the warm milk mixture into the eggs, then gradually add the rest.
Step 7. Stir in the vanilla and strain the custard through a fine sieve.
Step 8. Rest for 3 to 5 minutes, then skim off the surface bubbles.
Bake in a water bath
Step 9. Pour the custard into the caramel-lined mold.
Step 10. Place the mold in the roasting pan and add hot water halfway up its sides.
Step 11. Bake for 65 to 85 minutes, until the edges are set and the center wobbles gently, about 175 to 180°F (79 to 82°C) inside.
Step 12. Remove from the water bath and cool for 30 to 45 minutes.
Step 13. Cover and refrigerate for 4 to 5 hours, preferably overnight.
Unmold and serve
Step 14. Run a thin knife around the edges and invert onto a rimmed white plate.
Step 15. Lift the mold carefully, allowing the caramel to flow over the flan.
Step 16. Cut the sugar-free flan into 6 portions and serve chilled with the caramel sauce.
Success Tips for Sugar-Free Flan
Stop the caramel at golden amber. Take it off the heat as soon as it reaches a golden amber color. Darker caramel turns bitter.
Do not whip the eggs. Whisk gently and temper them slowly with the warm milk. Foam turns into holes in the custard.
Strain and bake gently. The sieve, the low 300°F oven and the water bath are what give a silky texture.
Chill fully before unmolding. A cold flan holds its shape when you turn it out, and the caramel has time to turn into sauce.
More Sugar-Free Custards and Caramel
For a custard in a crust, try my sugar-free crème brûlée custard pie or the sugar-free coconut custard pie.
And if you love caramel, keep a jar of sugar-free caramel sauce in the fridge for drizzling.
Storage
Refrigerate the sugar-free flan covered for up to 3 days.
Sugar-Free Flan FAQ
Can allulose really make caramel?
Yes. Allulose browns when heated with a little water and turns golden amber, then melts into a caramel sauce under the chilled flan.
Why use a water bath?
Hot water halfway up the mold keeps the heat gentle and even, so the custard sets smooth and silky.
How do I know the flan is done?
The edges should be set and the center should wobble gently, at about 175 to 180°F (79 to 82°C) inside.
Why is my flan full of holes?
Holes usually mean too much foam or too much heat. Whisk the eggs gently, strain the custard and keep the water bath.
How many servings does this sugar-free flan make?
One 4-inch mold makes 6 portions of sugar-free flan.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Silky, cool and glossy with golden caramel, this sugar-free flan is proof that the simplest desserts are often the best.
Sugar-Free Crème Caramel Flan
Ingredients
Equipment
Method
- Preheat oven to 300°F. Prepare the clean, dry flan mold.
- Heat 40g allulose and 15g water over medium-low heat, swirling occasionally, until golden amber.
- Immediately pour caramel into mold, tilting to coat the bottom evenly.
- Warm almond milk, cream and 50g allulose until steaming, not boiling.
- Gently whisk whole eggs and yolks without creating excessive foam.
- Slowly whisk one-quarter of warm milk mixture into eggs, then gradually add the rest.
- Stir in vanilla. Strain custard through a fine sieve.
- Rest 3–5 minutes, then skim off surface bubbles.
- Pour custard into caramel-lined mold.
- Place mold in roasting pan. Add hot water halfway up its sides.
- Bake 65–85 minutes until edges set and center wobbles gently, approximately 175–180°F internally.
- Remove from water bath. Cool 30–45 minutes.
- Cover and refrigerate 4–5 hours, preferably overnight.
- Run a thin knife around edges. Invert onto a rimmed white plate.
- Lift mold carefully, allowing caramel to flow over the flan.
- Cut into 6 portions and serve chilled with caramel sauce.
Notes
- Use one deep mold for a tall, whole flan.
- Stop caramel at golden amber to avoid bitterness.
- Strain custard and bake gently for a silky texture.
- Chill fully before unmolding.
- Refrigerate covered up to 3 days.