Flan or Crème Caramel - No White or Processed Sugar, Gluten Free
Serves: 8
  • For the Caramel:
  • 3/4 cup coconut sugar
  • 3 tablespoons water
  • For the Custard:
  • 2 cups whole milk
  • 1 cup cream or half and half
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup coconut sugar
  • 1 1/2 teaspoons vanilla extract
  1. You need 8, 6-cup custard cups. I use the Pyrex ones that come in packages of 4.
  2. For the Caramel:
  3. In a medium saucepan and without stirring, bring sugar and water to simmer over medium-high heat. Continue to cook for 4-5 minutes. Remove from heat and carefully (it's hot!) pour an equal amount of caramel into each ungreased custard cup. Allow caramel to cool, about 15 minutes.
  4. For the Custard:
  5. Adjust oven rack to center and preheat oven to 350°. Put a dishtowel in the bottom of a baking dish or roasting pan, so custard cups don't slip. Place cups on top of towel in pan, making sure that they don't touch each other.
  6. Whisk eggs, yolks, and sugar in large bowl.
  7. In medium saucepan, heat milk and cream, stirring occasionally, until steam appears and/or instant-read thermometer registers 160°. Remove from heat and gently whisk warm milk mixture and vanilla into eggs until combined but not foamy. Pour milk mixture into a pitcher so that it's easy to fill the custard cups. Divide mixture evenly between cups.
  8. Bring 2 quarts of water to boil in a kettle. Pour boiling water into pan with custard cups (yes, on the towel) until water reaches half-way up cups. Cover pan loosely with aluminum foil, leaving room for steam to escape. Bake until a paring knife inserted in the center comes out clean, 35-40 minutes. Transfer custards to wire rack to cool. Make sure to cool to room temperature before unmolding. May also be made up to 2 days ahead and kept covered with plastic wrap and refrigerated. They taste good cold too.
  9. To unmold, slide a small sharp paring knife around the entire cup perimeter, pressing knife against the side of the cup. Hold serving plate on top of cup and turn upside down. Custard will release onto plate. Jiggle gently to help it unmold if necessary. Serve immediately. Tastes great with berries.
Recipe by Preheat to 350˚ at https://preheatto350.com/flan-creme-caramel-white-sugar/