Rich vanilla custard baked in dark caramel sauce...make this classic Mexican dessert.
Caramel flan is surprisingly easy to make. The rich vanilla custard floats on a shallow pool of dark caramel sauce. Just a few ingredients and you've got an elegant dessert to serve guests. Learn how to make this classic Mexican dessert without lectins or sugar. Read on for the recipe.
Lectin-free eating doesn't mean sacrificing the foods you love. Caramel flan is the perfect example. With a couple of simple swaps, you're enjoying the decadent dessert you love.
When making this deliciously elegant caramel custard, be sure to use organic heavy cream. Dr Gundry allows heavy cream on the Plant Paradox plan, and it doesn't have to be from a2 cows. Just make sure you buy organic; and grassfed is even better.
In additions to quality cream, be sure to use either pastured or omega-3 eggs. These are okay on the lectin free plan.
The Recipe
LFG Caramel Flan
1/3 Cup Brown Swerve
1 Tbsp Raw Local Honey
6 Egg Yolks
1/4 C Non-GMO Allulose Granules
2 Cups Heavy Grassfed Cream
1 t Pure Vanilla Extract
Step 1: Make Caramel
Preheat oven to 325 degrees. in a small saucepan, add brown Swerve and honey. Bring to a boil on medium heat. Pour into five 4-ounce buttered ramekins. Let set for 10 minutes or until slightly hardened.
Step 2: Mix Custard
Fill a large casserole dish with one inch of water and place 5 ramekins in the center. In a large bowl, whisk the egg yolks and allulose sweetener vigorously for one minute until you have light, fluffy, lemony yellow froth. This is a great arm workout, too! Add cream and vanilla and whisk until well blended. Pour the mixture evenly over hardened caramel in the five ramekins . Ramekins should be about 3/4 full. Pop any large bubbles with a toothpick.
Step 3: Bake Custard
Bake for about 45 minutes. Remove from oven and let cool. Refrigerate covered for four hours or overnight.
To serve, simply invert the ramekins over dessert plates. The custard and caramel sauce should slight right out. Garnish with fresh berries and a mint sprig.
ENJOY!