Classic Flan (Edit recipe)

This dairy-free flan is a rich and creamy twist on the classic dessert, made with evaporated coconut milk and condensed coconut milk for a velvety texture. Topped with a perfectly caramelized layer, it delivers all the traditional flan flavor without any dairy. Whether you're lactose intolerant or just looking for a lighter option, this flan is a decadent treat sure to impress!

15 minutes

1 hour and 20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	128
Fat:	1 g
Carbohydrates:	34 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	79 mg
Fiber:	0 g
Sugars:	33 g
Calculated per serving.

by freebellyrecipes

Serves: 8

Ingredients

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325 degrees farenheit.
In a medium saucepan, combine the sugar and water. Cook over medium heat. Let it bubble and amber in color. (320 degrees Farenheit).
While the sugar is cooking, prepare a baking sheet and 8-glass 6 ounce baking cups. Place the baking cups on the baking sheet evely spaced.
Once the caramel has reached the right color, quickly pour the caramel into 8- 6 ounce glass baking cups evenly. Swirl the caramel around to coat the sides and bottom. Be very careful. Sugar this hot will burn your skin. Set aside and allow to cool.
In a blender, combine the evaporated and sweetened condensed coconut milk, eggs, vanilla extract, lemon juice and sea salt.
In a small bowl add a tablespoon of water to the tapioca flour to make a slurry. Then add to the slurry to the blender with the other ingredients.
Blend until smooth and everything is well mixed. About 1 minute.
Using a fine mesh strainer pour the custard mixture into the strainer over the caramel in the cups. Distribute the mixture evenly between the caramelized baking cups.
Next, fill a pitcher with hot water.
Open your oven and place the baking sheet with the flan baking cups on the middle rack of the oven. Remove one of the cups and place on the counter.
Fill the baking dish with hot water until it fills the baking sheet without overflowing. Return the flan cup that is on the counter to the baking sheet with the rest of the flan cups. Close the oven.
Bake for 45 minutes to an hour or until the custard is firm. Test by carefully touching the top of the flan to confirm there is no jiggle to the custard.
Remove the baking sheet with the flan very carefully and set it on a heat-proof surface OR atop a potholder.
Remove the flan from the hot water and set on a cooling rack. Allow to cool to room temperature before unmolding.
Run a knife along the sides of the flan. This will loosen the custard from the mold.
Place a plate on top of the glass cup and invert or flip the flan, allowing the caramel to drizzle over the flan.
Refrigerate until cool and serve.

Notes

Making Caramel: The temperature of the caramel will be about 320 F to 350 F when done. The caramel will harden when swirled in the baking dish or pie plate—this is normal. For a super-smooth flan, pour the custard mixture through a mesh sieve to remove any small lumps. For the best flavor, refrigerate for 24 hours before serving.