Paleo Classic Caramel Flan

Indulge in the creamy decadence of this Paleo Classic Caramel Flan, a dairy-free and refined sugar-free twist on the timeless dessert. Made with rich coconut cream, coconut milk, and naturally sweetened with monk fruit and maple syrup, this healthier flan still delivers the silky-smooth custard and golden caramel topping you love. Each bite is infused with hints of vanilla, making it a flavorful yet guilt-free treat perfect for paleo-friendly and gluten-free diets. This recipe uses a traditional water bath baking technique to achieve its flawless texture, ensuring an impressive, restaurant-quality dessert from the comfort of your kitchen. Serve it chilled at your next gathering and watch it disappear in seconds!

Nutriscore Rating: 48/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

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.

Step 3

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.

Step 4

In a large mixing bowl, whisk the eggs until blended.

Step 5

Add the coconut cream, coconut milk, maple syrup, vanilla extract, and salt to the eggs and whisk well until smooth.

Step 6

Pass the mixture through a fine-mesh sieve into another bowl to ensure a smooth custard, discarding any solids caught in the sieve.

Step 7

Pour the custard mixture gently over the cooled caramel in the cake pan.

Step 8

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.

Step 9

Carefully place the water bath with the cake pan in the preheated oven.

Step 10

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.

Step 11

Remove the flan from the oven and let it cool in the water bath for about 30 minutes.

Step 12

Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Step 13

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.

Step 14

Slice and serve chilled.

Nutrition Facts

Serving size	(1074.3g)

Amount per serving	% Daily Value*
Calories	2322.0

Total Fat 102.5g	0%
Saturated Fat 82.4g	0%
Polyunsaturated Fat 0.8g
Cholesterol 930mg	0%
Sodium 1161.1mg	0%
Total Carbohydrate 342.6g	0%
Dietary Fiber 1.0g	0%
Total Sugars 305.2g
Protein 37.0g	0%

Vitamin D 205IU	0%
Calcium 176.0mg	0%
Iron 5.0mg	0%
Potassium 1054.8mg	0%

*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.

Source of Calories

Fat: 37.8%

Protein: 6.1%

Carbs: 56.1%