Dairy-free Flan Recipe | Alt-Baking Bootcamp | Well+Good
This dairy-free version of flan mimics the texture and taste of the original, so more people can enjoy this delicious dessert. Find the full recipe below, and watch for Sashah’s expert tips along the way.
Dairy-Free Flan Recipe:
1 can Coconut Milk
1 can Coconut Cream
6 eggs (room temperature)
1 cup Coconut Sugar – divided into ½ cups
3 TBL. Coconut Oil
¼ cup Pumpkin Puree
¼ cup Toasted Shredded Coconut
1 tsp. Vanilla Extract
2 tsp. Cinnamon
Zest of 1 Lemon
¼ tsp. Salt
2 TBL. Water
1. In a small pot, heat coconut milk & cream on med-lo heat until mixture bubbles at the sides. Add 1/2 cup of coconut sugar and whisk until completely dissolved. Allow to simmer gently for 20 minutes to reduce (it should lose about 1/3-1/2 of its original volume.) Remove from heat and transfer to a medium (preferably metal) mixing bowl. Add vanilla, cinnamon, lemon zest & salt, and whisk to combine. Allow to cool for at least 10 minutes.
2. Preheat oven to 325 F. Fill a large baking dish ⅓ full of water and place in oven.
3. Using same small pot from earlier to avoid excessive dishwashing, heat the remaining ½ cup of coconut sugar, pumpkin puree & 2 TBS water over medium heat until sugar has completely dissolved and a caramel consistency is reached. Stir constantly with a heat safe spatula to prevent burning. This shouldn’t take longer than 3-5 mins. Once it is syrupy and viscous, pour equal amounts of caramel into 6 ramekins. Go slow and be careful–this stuff is HOT. Put to the side while you finish the flan mixture.
4. Whisk 6 eggs together in a large bowl. Slowly, pour a gentle stream of the reduced coconut milk mixture into eggs, whisking constantly to prevent eggs from cooking. Pour mixture into caramel-lined ramekins.
5. Place ramekins into 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.
6. Carefully remove baking dish from oven and (even more carefully) remove ramekins from baking dish– easiest when using tongs. Allow to cool and then place in fridge for several hours, or overnight.
7. To serve, run an offset spatula (or knife) along side of ramekin to break the seal and carefully invert serving dish, allowing caramel to flow over custard. Top with toasted coconut and dig in!
Want to try more of our delicious recipes? Check ’em out here:
Gluten-free banana pudding: https://www.youtube.com/watch?v=U6mHmHjNBe0
Vegan caramel delight cookies: https://www.youtube.com/watch?v=pq3ZEuEZ7Fc
Almond shortbread cookies: https://www.youtube.com/watch?v=YuWE8h3QVvc
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