A delicious custard tart with coconut or caramel sauce. Usually, a tricky recipe made with egg yolks and loads of sugar, that needs to be cooked in a double boiler. We have found that making it with gelatin instead of eggs makes this once difficult dessert an easy treat!
September 27 2018 recipe, photo by Cristina Curp, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
A delicious custard tart with coconut or caramel sauce. Usually, a tricky recipe made with egg yolks and loads of sugar, that needs to be cooked in a double boiler. We have found that making it with gelatin instead of eggs makes this once difficult dessert an easy treat!
USMetric
10 servingservings
Ingredients
Flan
- 3¼ cups 750 ml unsweetened full fat coconut milk
- 2 tsp 2 tsp vanilla extract
- 1 tsp 1 tsp lemon zest (whole piece of peel)
- 2 tbsp 2 tbsp erythritol
- 2 tbsp 2 tbsp unflavored powdered gelatin (preferably pastured beef gelatin)
- sea salt
Sauce
- 3 tbsp 3 tbsp erythritol
- 2 tbsp 2 tbsp water
- turmeric, for color
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Instructions
Instructions are for 10 servings. Please modify as needed.
In a sauce pot over medium heat, bring the coconut milk to a simmer. Whisk in the vanilla, lemon peel, salt and erythritol until smooth and thick. Let simmer to reduce by a third. Whisk often.
Sprinkle in the gelatin as you continue to whisk until it has completely dissolved. Remove from heat and set aside.
In another sauce pot, on the same burner, heat the rest of the erythritol, water and turmeric. Stir constantly with a spoon. It will bubble and reduce. When it is syrup consistency remove from the heat and pour into ramekin. A ramekin that holds 4 cups would be ideal, it can be square or round. Swirl it all around the ramekin slowly. As it cools it will coat the whole thing evenly.
Remove the lemon peel from the coconut milk and slowly pour it into the ramekin. Let it sit at room temperature for an hour, then set in the fridge for 3-4 hours until it has set completely.
Run a knife all around the edge and flip over to unmold onto a plate. Let the syrup drizzle all over it. Serve, share, enjoy!
Tips
To store, wrap lightly and store in the fridge up to a week.
The turmeric is optional, but it gives the syrup a caramel color. As erythritol does not brown like conventional sugar, the added color gives this dish a traditional hue without the actual sugar.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
10 comments
1
Mary
October 5 2018
What size is the ramekin?
pam
February 19 2019
Is there something I can use instead of coconut milk?
Reply: #3
3
Reply to comment #2 by pam
Kristin Parker Team Diet Doctor
February 20 2019
Is there something I can use instead of coconut milk?
Other substitutes may have very different carb count or fat amounts.
4
Dianne
February 24 2019
I don’t see a response to Mary’s question and that is what I wanted to know... what size ramekin or pie dish?
Reply: #5
5
Reply to comment #4 by Dianne
Kristin Parker Team Diet Doctor
February 25 2019
I don’t see a response to Mary’s question and that is what I wanted to know... what size ramekin or pie dish?
I will check with our recipes team!
6
ChristyG
February 26 2019
In point 3 it indicates "A ramekin that holds 4 cups would be ideal, it can be square or round"
7
Roberto
July 8 2019
When I don’t get the nice color of the sauce, I put some cinnamon on top. It also look nice and taste delicious.
8
Monika
September 19 2019
So does cocoa powder sprinkled on through a fine sieve. Beautiful color and flavour.
9
Lily B
July 30 2021
Sub some lemon juice in the sauce instead of water to give the flan some "zing"! :)
Reply: #10
10
Reply to comment #9 by Lily B
Kerry Merritt Team Diet Doctor
July 31 2021
Sub some lemon juice in the sauce instead of water to give the flan some "zing"! :)
Sounds delicious!
