Two Carb Flan! How to Make the Best Mexican Flan Recipe

Prepare the caramel sauce using allelos sweetener over medium heat until it turns light amber.

Coat the bottom of a 9x5 pyrex dish with the caramel sauce.

In a bowl, combine coconut cream, unsweetened almond milk, powdered allelos, vanilla extract, and room temperature eggs.

Whisk the ingredients together until well combined.

Preheat the oven to 325°F (163°C).

Pour the custard mixture over the caramel in the baking dish.

Place the baking dish in a larger turkey pan and fill the pan with boiling water up to about 2 inches high.

Bake for 45 minutes to 1 hour until the flan is jiggly but not watery.

Cool the flan in the fridge for about 2 hours before serving.

Run a butter knife around the edges to loosen the flan before inverting it onto a plate.

Equipment Needed

Dietary

Allergens