Dairy-free flan

This dairy-free, high protein and good fat flan will impress anyone. Number of servings: 6-8

• 2 cans full fat coconut milk (AROY-D is my fave brand)

• 6 eggs at room temperature (I use duck eggs to make it extra creamy)

• ¾ cup coconut sugar (or alternative like date sugar)

• 2 tsp pure vanilla extract

• ¼ t sea salt

• 2 T water

  ~Fill a large casserole dish with an inch of water and place in oven with 8 ramekins or small mason jars (4oz or 8 oz). Preheat oven to 325’F.

  ~Whisk 6 eggs in a large bowl and set aside.

  ~In a sauce pan, heat coconut milk over medium heat, until small bubbles begin to form (don’t boil). Add ¼ cup of the coconut sugar (set aside remaining), vanilla, and salt and whisk until dissolved. Simmer 10-15 minutes to reduce volume, whisking occasionally. Remove from heat and allow to cool in a separate bowl for at least 15 minutes.

  ~Rinse sauce pan and heat the remaining coconut sugar and 2 T of water over medium heat until completely dissolved and small bubbles form (stirring constantly to avoid burning). The consistency should become like syrup, then remove from heat. Now, grab a funnel and pour a small amount of syrup into each ramekin (that are preheating in the oven). Each ramekin should have enough syrup in it to just barely cover the bottom of each cup.

  ~Check the coconut mixture and make sure it has almost completely cooled. Then, slowly pour the mixture into the eggs, whisking constantly to prevent eggs from cooking.

  ~Pour mixture into caramel-lined ramekins.

  ~Bake for 45-50 minutes until set (you will know once the mixture puffs up and is golden brown on top).

  ~Very carefully, remove casserole dish from the oven. Using tongs, remove ramekins and place on counter or heat-resistant surface. Allow to cool then place into fridge for an hour or more.

  ~When ready to serve, run a butter knife along the inside edge of each ramekin and gently flip onto a small plate or serving dish. Indulge and enjoy!