Flan is the Sunday treat of my childhood. My mother made the greatest flan and was my inspiration for this version. I tinkered with a dessert that would be a nutritionally … hmm not exactly lean, but much more affordable and no less delicious version of creme brulee or creme caramel. The Latin Flan to the rescue! We grew up eating flan: it is unpretentious and closely related to its rich high-maintenance creamy egg-yolk-y cousins, but gets a little help for the perfect emulsion from a little flour, which means, less eggs and less cream. I make it Dairy-Free and serve it anytime. Cinnamon, rum and coconut milk: You just can’t miss! It takes a minute to prepare, then comes the fun part, which also takes a minute: Blow torch the tops of the finished flan to give it that glass-like crust that shatters deliciously when you dig your spoon into it. Pastry blow torches are much more innocent than they sound, and are easy to find at houseware stores.
You will create a sensation with this dessert, whether you make it a large one or a few individual ones.
You can make flan with any number of flavors, all delicious (chocolate, orange, lemon, coffee, nuts, etc). This is one of my favorite!
- 3⁄4 cup sugar
- 3 large eggs
- 1⁄3 cup vegetable oil
- 2 tablespoons cinnamon
- 1 cup milk or dairy-free milk
- 1 15 oz can coconut milk
- ¼ cup dark rum
- 1/2 cup flour, any flour including gluten-free
2 tablespoons sugar
1 tablespoon cinnamon
Preheat the oven to 350 degrees.
In a blender or food processor, process all custard ingredients except flour until smooth. Pulse in the flour. Pour the batter into a well greased baking pan, 9 x 13. Bake the flan for about 25 minutes, or until the top is very lightly browned and the custard is barely set.
Mix the topping sugar and cinnamon, and sprinkle on top of the flan. Go over the topping lightly with and broil for a few seconds with a blow torch (or put under the broiler for just a few seconds: watch it carefully, it burns easily).
Serve warm or at room temperature, alone or with a scoop of coconut sorbet.