About a month ago one of my RHR Facebook fans reached out to me with a request for a dairy and refined sugar free flan recipe. I’d like to say that I cranked the recipe right out, but I actually dragged my feet on it for a few weeks.
Flan with no dairy or sugar? It sounded impossible.
Funny thing is that once I got started it turned out to be quite simple. As with most things in life once I stopped procrastinating and got down to business the job wasn’t as daunting as I thought it’d be.
This recipe for dairy and sugar free flan is dangerously creamy and delicious. Coconut milk, yacon syrup and raw honey are the secret ingredients!
¼ cup Yacon Syrup
4 eggs
¼ cup raw honey
1 can coconut milk, full fat
⅛ teaspoon sea salt
2 teaspoons vanilla extract
dash of ground cinnamon
Preheat oven to 350 degrees F. Pour the yacon syrup evenly into 4 ramekins.
Whisk the eggs in a medium bowl, set aside.
In a small skillet heat the coconut milk, raw honey, salt, vanilla and cinnamon. Bring just to a boil, stirring constantly. Remove the pan from the stove.
Very slowly whisk the egg mixture into the coconut mixture, pouring a little bit at a time. If you go too quickly then you’ll end up with bits of scrambled eggs in your flan!
Divide the mixture between the 4 ramekins. Place the ramekins in a small baking dish and fill the dish with water up to the center of the ramekins. Bake for 40 minutes until the top of the flan is golden.
Remove the ramekins from the baking dish and allow to return to room temperature. Chill for 2 hours or overnight in the fridge.
When you’re ready to serve, tip the flan upside down onto a plate or simply eat with a spoon. Enjoy!
Calories: 320
Fat: 22g
Carbohydrates: 29g
Sodium: 158mg
Fiber: 0g
Protein: 8g
Sugar: —