This Dairy Free Flan Recipe uses an almond milk base along with honey to make a light and creamy custard that has a subtle sweetness. This healthier take on a traditional Cuban dessert is SCD and Paleo friendly. It is also gluten free, grain free, and refined sugar free.
Some of you might know that I’m Cuban. Many of my favorite childhood memories revolve around the delicious Cuban food that my grandmother’s would make for us.
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Flan is one of those desserts that I associate closely with my paternal grandmother.
She used to make a killer Cuban flan!
It was so sweet, rich, and creamy…one small sliver was all that was needed!
I’ve slowly been making my way through my favorite Cuban recipes and reworking them to be SCD and Paleo friendly so that I can share them with my kids.
I want to make sure they get some of the Cuban heritage that I grew up with.
Turning this traditional dessert dairy and refined sugar free was no easy task, but I’m happy with the final result.
This dairy free Cuban flan recipe is lighter than its traditional counterpart and has a subtle sweetness.
Personally I like it better!
It means I can have a larger piece and my stomach won’t get upset with all the dairy!
What is flan?
Flan, also known as creme caramel, caramel dessert, or baked custard, has a base of eggs, whole milk, and condensed milk.
It’s traditionally flavored with a cinnamon stick and a little vanilla.
Flan is similar to a creme brulee but instead of a hardened shell of sugar on top, it has a liquid caramel topping.
Tips for dairy-free flan ingredients
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This flan recipe is just a handful of ingredients; clover honey, almond milk, cinnamon stick, vanilla extract, and eggs.
- I personally like clover honey for this flan. It adds a touch of sweetness without the bitterness that other varieties can sometimes have.
- If your gut can’t handle almond milk, cashew milk will also work.
- I don’t suggest using canned coconut milk for this recipe. While coconut milk gives the flan a lovely added layer of flavor, every time I tried using it, the coconut cream would separate and form a hard layer on top as the flan cooled.
If you don’t have a cinnamon stick, you can use ⅛ teaspoon of ground cinnamon instead, just keep in mind that the flan will be slightly darker in color.
How to make the honey caramel sauce topping
The key to a creamy flan is patience!
Nothing about this dessert is fast, so take your time and enjoy the process.
Begin by turning the clover honey into a substitute for caramel.
Place the honey in a small saucepan over medium heat and continue to cook until it has turned dark amber in color.
The caramel is done when you drop some honey into a cold cup of water and the honey forms a firm ball.
Pour the caramel into a 6″ round cake pan and turn the pan until the caramel has covered the bottom and sides.
Work fast though, as the caramel will begin to harden once removed from the heat!
How to make the flan
In a medium saucepan, bring the almond milk and cinnamon stick to a simmer for 20 minutes, this ensures that the milk is infused with the flavor of cinnamon.
Whisk together the eggs, vanilla extract, and honey in a large bowl until well combined.
Here’s the tricky part; pour the almond milk in a slow and steady stream into the egg mixture making sure to whisk the eggs the entire time!
If you pour the hot milk too fast or don’t whisk the entire time, the eggs will start to scramble, and we don’t want that!
Once the milk and eggs are well combined, strain the mixture into the cake pan.
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The flan will be baked in a water bath, so cover the pan with aluminum foil and place in an 8×8 baking dish.
Pour hot water (NOT boiling) into the 8×8 baking dish until it’s halfway up the sides of the cake pan.
Carefully place the flan into the oven and allow to bake until the sides have set and the middle jiggles when moved.
Don’t overbake or the flan will be very rubbery in texture.
It’s better to under bake it a bit because once removed from the oven, it will continue to cook in the water bath until cooled.
Chill the flan in the refrigerator overnight or for up to two days before serving.
When you’re ready to serve this delightful treat, run a sharp knife around edge of the flan and invert the flan onto a plate or platter (place a plate on top of the cake pan and quickly flip it over).
Gently remove the cake pan and enjoy!
How do I store the flan?
Cover leftovers with plastic wrap and keep in the refrigerator for up to 3 days.
Here are more Cuban and Spanish inspired recipes!
- Picadillo
- Slow Cooker Ropa Vieja
- Tex-Mex Chicken Soup
- Black Bean Tater Tots with Avocado Dip
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe was inspired by my grandmother’s recipe and The Columbia Restaurant.
Recipe
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