Paleo Classic Caramel Flan
Indulge in the rich, creamy decadence of this Paleo Classic Caramel Flan, a wholesome twist on the timeless dessert. Made with velvety coconut cream, natural maple syrup, and monk fruit sweetener, this flan is entirely dairy-free, refined sugar-free, and perfect for those following a paleo lifestyle. The recipe features a luscious caramel layer made from monk fruit sweetener that beautifully complements the silky custard beneath. Simple yet elegant, this dessert is baked in a water bath for the ultimate smooth and creamy texture. Whether it’s for a dinner party or a special treat, this chilled, golden-hued flan is sure to impress while staying guilt-free. Perfect for the health-conscious dessert lover, it’s a classic favorite reimagined!
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Recipe Information
Ingredients
- 2 cups Coconut cream
- 1 cup Coconut milk
- 3 tablespoons Maple syrup
- 1 cup Monk fruit sweetener
- 5 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C).
In a small saucepan over medium heat, combine the monk fruit sweetener and water. Stir constantly until the sweetener dissolves and the mixture turns into a deep amber color (about 5-7 minutes). Be cautious not to burn it.
Immediately pour the caramel into the bottom of a round 9-inch cake pan or flan dish, swirling to coat the bottom evenly. Set aside to cool.
In a large mixing bowl, whisk the eggs until blended.
Add the coconut cream, coconut milk, maple syrup, vanilla extract, and salt to the eggs and whisk well until smooth.
Pass the mixture through a fine-mesh sieve into another bowl to ensure a smooth custard, discarding any solids caught in the sieve.
Pour the custard mixture gently over the cooled caramel in the cake pan.
Place the cake pan in a larger baking dish. Fill the larger baking dish with hot water until it reaches halfway up the sides of the cake pan to create a water bath.
Carefully place the water bath with the cake pan in the preheated oven.
Bake for about 50-60 minutes, or until the center of the flan is set but still slightly jiggly when the pan is gently shaken.
Remove the flan from the oven and let it cool in the water bath for about 30 minutes.
Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edge of the pan to loosen the flan. Invert a serving plate over the pan and flip. Carefully remove the pan to reveal the caramel-topped flan.
Slice and serve chilled.
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 342.6 g | 125% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 305.2 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1055 mg | 22% | |
*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.
