This is a recipe that I ended up trying for Angel. He’s Puerto Rican and so flan is a dessert that they enjoy quite often. Myself? I’d never tried it before I met him. It always looked so wiggly and opaque and (to be honest) a little disgusting. But my mother always said to try new things, so one day when his father came to town and made the dish, it was time to put on my big girl undies and pick up a spoon.
…and to my surprise, I really enjoyed it.
And so, I find myself trying to a make a paleo flan, without any knowledge of how to make flan in the first place. Angel says that this is a good recipe, but I am very open and receptive to comments about that statement’s legitimacy.
Hope it lives up to your expectation ☺
1 cup Sugar (raw) – can also be done with Cane Sugar cubes (blended into a powder, Angel’s favorite) or Coconut Crystals
4 large Eggs
1 can Coconut Milk (13.5 fl oz)
1 tsp Vanilla
pinch Sea Salt (about 1/8 tsp)
Preheat the oven to 350 degrees Fahrenheit.
Take ½ cup sugar, put it in a saucepan and heat it slowly until all the sugar melts, stirring frequently. Then pour it into 6 (6oz) ramekins (you can do 4 8oz ramekins too).
Next, beat the eggs. I use the Bullet (its awesome, you really should buy one if you are Paleo and don’t own one). Set them aside.
In a saucepan, Boil the coconut milk, remaining ½ cup sugar, vanilla and sea salt. Stir constantly until the sugar is dissolved. Take the mix off of the heat. With a whisk in one 26hand and the eggs in another, slowly add the eggs to the milk mixture, whisking constantly. Pour over sugar mixture (the sugar will be hard at this point…I mean, really really hard…like a rock).
Next, you want to take a baking dish (I used a glass 9×9), place the ramekins in it, then fill around them with water until the dish is 2/3 full.
Bake at 350 for 35-40 minutes. When done, the top of the flan will look a little tan and will be a little set. If you wiggly the pan, the flan will be a thick liquid.
Take them out of the dish and put them in the refrigerator for at least an hour (the longer the better…I make ours the night before now that I know what I’m doing!)