Watch a 10 minute video and see a dairy-free flan recipe that’s also gluten-free and low in sugar.
It’s a little tedious, but not hard!
Say no more, friends.
Hows that for a quarantine baking challenge?
Handal says the inspiration for her recipe came straight from her childhoodbut with a few key substitutions.
The custard is made with equal parts coconut milk and coconut cream.
Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX
This mixture not only gives the flan its creamy texture but also adds natural sweetness.
Handal also usescoconut sugarin place of table sugar.
Heres Handals secret ingredient when making the all-important caramel sauce: pumpkin puree.
When making the custard, Handal says a water bath is crucial.
It keeps the texture creamy, yet firm and helps the custard bind together, she says.
Watch the episode above (or read below) for step-by-step instructions on how to make the dairy-free flan.
It just might be your most delicious pandemic baking project yet.
In a small pot, heat coconut milk and cream on medium-low heat until mixture bubbles at the sides.
Add 1/2 cup of coconut sugar and whisk until completely dissolved.
Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX
Remove from heat and transfer to a medium (preferably metal) mixing bowl.
Add vanilla, cinnamon, lemon zest, and salt, and whisk to combine.
Allow to cool for at least 10 minutes.
Preheat oven to 325 F. Fill a large baking dish one-third full of water and place in oven.
Once pumpkin caramel is syrupy and viscous, divide carefully and evenly among six ramekins.
Put to the side while you finish the flan mixture.
Whisk 6 eggs together in a large bowl.
Pour mixture into caramel-lined ramekins.
Place ramekins into the hot water bath in oven and bake for 45-50 minutes until custard is set.
(A wiggly center is okay, it will continue to set in the fridge.)
Carefully remove baking dish from oven and use tongs to remove ramekins from baking dish.
Allow to cool and then place in fridge for several hours, or overnight.
Top with toasted coconut and dig in!
JoinWell+Goods Cook With Us Facebook groupfor more dessert recipesand to share your own.
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