This is my daughter’s favorite paleo flan recipe – it takes some practice, but she’s now a pro at it. It was originally posted on Paleo Cupboard but the page is no longer available.
Ingredients
1/2 cup + another 1/4 cup cup raw honey
4 large eggs
1 can full fat coconut milk (14 oz.)
1/8 tsp. sea salt
2 tsp. vanilla extract
Dash cinnamon
Directions
- Preheat oven to 350F.
- Melt 1/2 cup raw honey in a medium saucepan over medium heat until light brown (you want it to start to caramelize but not burn) and pour evenly into each of the ramekins. The caramelized honey will start to harden.
- Whisk the eggs and set aside.
- Return the medium sized saucepan to the stove over medium heat, add the coconut milk, remaining 1/4 cup raw honey, sea salt, vanilla and dash of cinnamon. Bring just to a boil, stirring constantly. Take the pan off the heat and turn off your stove.
- Very very slowly whisk the egg mixture into the coconut mixture, pouring just a little bit of the egg mixture in at a time. If you pour too fast you will get a coconut scrambled egg mess. And nobody wants to eat that.
- Once fully combined, and the honey has hardened in the ramekins, pour the mixture into the ramekins. Fill a glass baking dish about halfway full with water and place the ramekins in the glass dish.
- Bake for 40 minutes. The top of the flan should be a light brown.
- Remove the ramekins from the glass baking dish and allow to return to room temperature. Place in the fridge for 2-4 hours. You can even leave them in there overnight if you can resist the temptation. Best of luck with that.
- Get a spoon, tip the flan upside down onto a plate and enjoy!
Notes
- You may need to set the ramekins in a tray of warm water for a few minutes in order to get the flan to slip out of the ramekins. You can eat it right out of the bowl too, just make sure to get your spoon all the way to the bottom so you get some of the yummy sweetness mixed with your custard.