Mexican-style Lactose-Free Flan
Loading...
- Serves 8
- Cooks in 75 mins (15m prep + 60m cook)
- Difficulty: easy
- Tastes:
-
Estimated nutrition per serving
lactose free flan mexican
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 350°F.
- 2.In a small saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the mixture comes to a boil. Continue to cook, without stirring, until the mixture turns a deep amber color, about 8-10 minutes.
- 3.Pour the caramel into a 9-inch round cake pan, tilting the pan to coat the bottom and sides. Set aside to cool.
- 4.In a large mixing bowl, whisk together the eggs, sweetened condensed coconut milk, coconut milk, vanilla extract, and ground cinnamon until well combined.
- 5.Pour the egg mixture into the prepared cake pan, over the cooled caramel.
- 6.Place the cake pan in a large roasting pan, and fill the roasting pan with enough hot water to come halfway up the sides of the cake pan.
- 7.Bake for 45-50 minutes, or until the flan is set and a toothpick inserted into the center comes out clean.
- 8.Remove the cake pan from the water bath and let cool to room temperature.
- 9.Cover and refrigerate for at least 2 hours, or overnight.
- 10.To serve, run a knife around the edge of the flan to loosen it from the pan. Invert the flan onto a serving platter, and spoon any remaining caramel sauce over the top.
- 11.Enjoy your delicious lactose-free flan!
lightbulb_outline Tips
- Be sure to cook the caramel until it turns a deep amber color, but be careful not to burn it.
- For best results, refrigerate the flan overnight before serving.
- Try topping the flan with fresh berries, whipped cream, or chopped nuts for a delicious twist.