Dairy-Free Classic Leche Flan
Indulge in the velvety smoothness of this Dairy-Free Classic Leche Flan, a plant-based twist on the beloved Filipino dessert. Perfectly balancing rich, creamy flavors with a luscious caramel topping, this dairy-free flan swaps traditional ingredients with coconut milk and silken tofu for a wholesome, lactose-free treat. Enhanced with the warm sweetness of coconut sugar and a hint of vanilla, this recipe is baked to perfection in a traditional water bath, ensuring a delicate, melt-in-your-mouth texture. Whether you're catering to dietary preferences or simply exploring a unique take on a classic dessert, this guilt-free flan is sure to impress. Ready to serve 8 and best enjoyed chilled, it’s the ultimate dessert centerpiece for any occasion!
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 200 grams Silken tofu
- 200 grams Coconut sugar
- 1 teaspoon Vanilla extract
- 5 pieces Egg yolks
- 100 grams Granulated sugar
- 2 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C).
In a small saucepan, add the granulated sugar and water. Place over medium heat and allow the sugar to dissolve. Stir occasionally until the sugar turns into a golden-brown caramel. This should take about 4-5 minutes.
Immediately pour the caramel into a round 8-inch baking dish, tilting the dish to evenly coat the bottom. Set aside to allow the caramel to cool and harden.
In a blender, combine the coconut milk, silken tofu, coconut sugar, vanilla extract, and egg yolks. Blend until the mixture is completely smooth and no lumps remain.
Pour the blended mixture over the hardened caramel in the baking dish.
Place the baking dish in a larger baking pan and carefully fill the larger pan with hot water halfway up the sides of the baking dish, creating a water bath.
Place the pans in the preheated oven and bake for 45 minutes or until the center of the flan is set and barely jiggles.
Remove the flan from the oven and allow it to cool to room temperature in the water bath.
Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
To serve, run a knife around the edges of the flan to loosen it, then invert onto a serving plate so the caramel is on top.
Slice and enjoy your dairy-free delight!
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 922 mg | 308% | |
| Sodium | 119 mg | 5% | |
| Total Carbohydrate | 343.4 g | 125% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 330.0 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 841 mg | 65% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
