Paleo Lemon Flan, A Citrus Twist to a Spanish Classic Dessert © 2013 . All rights reserved.

Paleo Lemon Flan, A Citrus Twist to a Spanish Classic Dessert

So I’ve been out of town on business for the last week and have REALLY slacked on uploading recipes! I cannot believe Angel let me get away with going this long! He’s usually really good about keeping me on my toes about posting.

Anyway, I was going to post the Pumpkin Pie recipe, but I feel that the crust needs a little work, so you’ll just have to wait a minute until I figure that one out ;)

We came across a version of this while we were out of town one weekend and it was so good, I had to make an adaptation of my own. I really have never heard of a citrus flan before, but it is so light and delicious. I made this recipe while he was out working late one day and surprised him when he came home (I love surprises that make Angel happy), and it seemed to really brighten his day.

Recipe: Paleo Lemon Flan

Ingredients

  • 1 cup unrefined Cane Sugar or Coconut Crystals
  • 4 large Eggs
  • 1 can Coconut Milk
  • 1 Vanilla 
Bean
  • Rind of 1 Meyer Lemon
  • 1 Pinch Coarse Sea Salt (about 1/8 tsp)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Take ½ cup coconut crystals and put a thin layer in the bottom of each ramekin. If you are using sugar instead, put it in a saucepan and heat it slowly until all the sugar melts, stirring frequently. Then pour it into 6 (6 oz) ramekins (you can do 4 oz ramekins too).
  3. Next, beat the eggs until smooth. Set them aside.
  4. Cut the yellow part of the rind off of the lemon. If you get a little white, that is perfectly OK. Then cut the rind into thinner strips – this is not rocket science. It does not matter what they look like – you just want to cut them down so the oils can get out. Then put them in a saucepan.
  5. In the same saucepan, bring the coconut milk, remaining ½ cup coconut crystals (or sugar), vanilla, sea salt and lemon rind to a boil. Once it starts to bubble, turn down the heat, cover with a lid, and let simmer for 5 minutes. After 5 minutes, take the mixture and strain it into a separate bowl to remove all of the lemon rinds. Let it sit for 5 minutes (or more if you like, this is just to cool it down a little).
  6. With a whisk in one hand and the eggs in another, slowly add the eggs to the milk mixture, whisking constantly. Pour slowly over the coconut crystals, taking care not to let the coconut crystals disperse into the milk mixture – the goal here is to have a sweet caramel-like topping when you flip it out of the ramekin. If you used sugar, it will be hard at this point…I mean, really really hard…like a rock, so you won’t have any issues with pouring.
  7. 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.
  8. Bake at 350 for 40-45 minutes. When done, the top of the flan will look a little tan and will be a little set. If you wiggle the pan, the flan will be a very thick liquid.
  9. 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!)

Preparation time: 20 minute(s)

Cooking time: 45 minute(s)

Diet tags: Gluten free

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 1 review(s)

This dessert is great with our Paleo Taco Salad, Paleo Flank Steak, Paleo Fajitas or Paleo Fish Tacos!

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