A perfectly authentic Cuban flan made dairy and sugar-free!
- Make the condensed milk! Combine the cashew and coconut milk and 1/2 cup of allulose in a pot and bring to a boil over medium heat, stirring often. Add in the salt, lemon peel, and vanilla extract, stir well. Reduce heat a bit and continue simmer until the liquid is reduced by 1/3, you should have about 1 3/4 to 2 cups of the condensed milk.
- Taste the simmering milk, it should be a sweet, potent creamy consistency. It should even taste almost too sweet on its own. That’s good! Remove it from the heat, strain it into a measuring cup or bowl to cool down.
- Now preheat the oven to 350F. Get your double boiler set up ready, or as we call it Baño de Maria. I used a 5-quart pot, put the rack insert from my pressure cooker in it, to keep the cake pan off the bottom.
- Make your caramel. Heat the remaining allulose in a small saucepot. Bring to a boil, let it boil, and simmer on medium or medium-high heat until it turns a rich amber color.
- Make sure your cake pan is on a heatproof surface. Then carefully pour the caramel into your cake pan and rotate the pan so the caramel coats the bottom and sides. Keep rotating it slowly coating the sides and bottom as the caramel cools down. Set the pan on a flat surface to let the caramel cool.
- In a large bowl whisk together the eggs. Then slowly add in the cooled condensed milk into the eggs gently whisking as you go. You don’t want to create air bubbles. Just gently mix together. The result should be a creamy fluid custard.
- Pour the custard mix into the cake pan over the caramel. Seal the top tightly with aluminum foil.
- Put the cake pan in Baño de Maria. Place it on the rack in the pot and add warm water until it reaches halfway up the cake pan.
- Carefully place the pot in the oven on the bottom rack. Bake for 90 minutes. Remove it from the oven carefully. Take the foil off of the cake pan. It will look glassy and smooth and be giggly. That’s perfect!
- Carefully touch it, if it’s still liquid, then cover it up again and put it back in the oven. Check on it every 15 minutes until it’s giggly, not liquid. Once it’s ready, remove it from the Baño de Maria, uncover it and let it cool to room temperature. Then cover it again and set it in the fridge to set for 4 hours or overnight.
- When ready to serve, run a knife around the edge, put a plate over the top, and swiftly flip it over.
- You can store leftovers in the fridge wrapped in foil for up to 4 days.
- You can make these in individual ramekins but will have to adjust cook time accordingly.
- You can also use all coconut milk and skip the cashew milk
- Serving Size: 1/8 flan
- Calories: 147.2
- Fat: 13g
- Carbohydrates: 3.4g
- Fiber: .13g
- Protein: 4.4g
Keywords: dairy free flan