Egg Flan without Milk

1.Preheat your oven to 350°F (175°C).

2.In a saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves and the mixture turns a light amber color, about 10 minutes. Be careful not to burn it.

3.Quickly pour the caramel into a round baking dish, tilting the dish to coat the bottom evenly. Set aside to cool and harden.

4.In a mixing bowl, whisk together the eggs, coconut cream, almond milk, vanilla extract, cornstarch, and salt until smooth and well combined.

5.Pour the egg mixture over the hardened caramel in the baking dish.

6.Place the baking dish in a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the flan dish, creating a water bath.

7.Bake in the preheated oven for about 45-50 minutes, or until the flan is set and a knife inserted in the center comes out clean.

8.Remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.

9.To serve, run a knife around the edges of the flan to loosen it, then invert it onto a serving plate. The caramel will flow over the top.