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Mexican-style Lactose-Free Flan

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  • Serves 8
  • Cooks in 75 mins (15m prep + 60m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

lactose free flan mexican

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 350°F.
  2. 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. 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. 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. 5.Pour the egg mixture into the prepared cake pan, over the cooled caramel.
  6. 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. 7.Bake for 45-50 minutes, or until the flan is set and a toothpick inserted into the center comes out clean.
  8. 8.Remove the cake pan from the water bath and let cool to room temperature.
  9. 9.Cover and refrigerate for at least 2 hours, or overnight.
  10. 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. 11.Enjoy your delicious lactose-free flan!

lightbulb_outline Tips

  • chevron_rightBe sure to cook the caramel until it turns a deep amber color, but be careful not to burn it.
  • chevron_rightFor best results, refrigerate the flan overnight before serving.
  • chevron_rightTry topping the flan with fresh berries, whipped cream, or chopped nuts for a delicious twist.