Serves: 6
Prep: 20 minutes Cook: 35 minutesWhere is the statue of the person who first decided to mix eggs with cream, sugar and vanilla, then bake it with caramel sauce? There must be one somewhere, in recognition of their genius to create such a delicate, creamy dessert. This dairy-free version uses almond milk and canned full-fat coconut milk - it is as flantastic as the conventional dairy version. Please note - this recipe requires 8 hours of overnight refrigeration.
This is a Monash University Low FODMAP Certified™ recipe by FODifyIt!.
| ingredients |
|---|
|
½ cup sugar |
|
3 tbsps water |
|
3 large eggs plus 2 large egg yolks, room temperature |
|
1 cup plain, unsweetened almond milk, room temperature |
|
¾ cup canned full-fat coconut milk for cooking, containing no inulin, well-stirred, room temperature |
|
½ cup sugar |
|
1 tbsp vanilla extract (essence) |
|
Pinch fine sea salt |
Preheat oven to 325 F / 163 C
Caramel: Pour the sugar and water into a medium saucepan over medium high heat. Swirl the pan for 1 to 2 minutes until the sugar dissolves. Let the sugar water simmer gently and cook undisturbed for 3 minutes. As the color begins to turn a light honey color, gently swirl the pan 3 times, then allow the caramel to continue to simmer until it turns medium-dark amber, but not dark brown. Be sure not to stir or swirl too much or it will crystallize and seize up. This step should take about 7 minutes.
Place the flan mold inside the rimmed baking pan. Pour the hot caramel into the mold. At this stage the mixture is lava hot so be very careful to not touch, splatter, or dip your finger in for a taste. Using heavy oven mitts, tip the mold back and forth to coat the bottom with caramel, and slightly up the sides. Return it to the baking pan and let cool for 10 minutes.
Flan: Pour the flan ingredients into a blender and purée for 2 minutes. Pour through a fine mesh metal strainer over the caramel. It may make a loud crack! sound that is perfectly normal if the caramel is still warm when the cold liquids are added. Place in the oven. Pour hot water into the larger baking pan, surrounding the mold in 1/2-inch (1.25 cm) deep water. This will create steam for a creamy, tender flan.
Baking times will vary according to your oven and the pan you use. Bake for 25 minutes and check by inserting a knife into the flan, but not all the way through to the caramel as this will leave a mark on the top of the flan when it’s turned out onto a platter. When the knife comes out clean and the center of the flan is only slightly jiggly, it is done. If still soupy, bake 10 more minutes. (There have been cold winter days when I have cooked mine for 50 minutes).
Remove from the oven and use heavy mitts to lift the mold from the water bath. Allow to cool for 20 minutes, cover with plastic wrap and refrigerate 8 hours to overnight.
When ready to serve, run a knife around the edges of the mold to release the flan. Invert onto a rimmed serving platter to contain the caramel. Slice and serve as is, or topped with a kiwi slice and a strawberry
| Nutrition Information (per serve) | |
|---|---|
| Energy | 898 Kj / 215 cal |
| Protein | 3.49g |
| Carbohydrates | 35.28g |
| Sugar | 35.26g |
| Total Fat | 7.39g |
| Saturated Fat | 4.37g |
| Fibre | 0.12g |
