2 recipes of Sarah Montana’s Sweetened Condensed Milk
1 cup of unsweetened cashew milk
4 whole eggs
4 egg yokes
1/2 cup of Gwen’s brown sugar
1 tsp of cinnamon powder
1 tsp of vanilla extract
1/4 tsp of maple extract
1 stick of cinnamon for extra flavor
I use caramel extract in Gwen’s Brown sugar recipe click here.
Preheat the oven at 350 degrees. Spread 1/2 cup of Gwen’s brown sugar on a pie dish. Put in the oven until it melts and makes a syrup. Bring pie dish out and set it on the side. Add all the ingredients in a blender (except the cinnamon stick) and mix well. Pour mixture in a pie dish over the caramelized Gwen’s brown sugar. Add the cinnamon stick in the mixture. Place in a water bath uncover for 60 minutes. Take it out to cool at room temperature. Then refrigerate over night. Cut around the edges to loosen the flan while is still hot. Then, refrigerate for few hours, preferably over night. If you can’t wait to cool over night, at least wait till it cools for 5 hrs in refrigerator. I usually cut a slice and flip it over to my dish as it will be soft. It will firm up if it cools over night. You will be able to flip it over a serving dish. Don’t forget to take out the cinnamon stick before its served. Top with homemade whipped cream or you can use Fat-Free Reddi Whip.
*Update: I added 1/2 cup of heavy whipping cream to the recipe. It makes it lot creamier.
If you need any THM sweeteners clink, here.