Classic Flan

Classic Flan, that's dairy-free. You heard me. Dairy-free.

¡Hola! Today, I’m bringing you something super special that will make your abuelita proud, even if she’s scratching her head, wondering how you made flan without leche. That’s right—we’re diving into the delicious, creamy world of dairy-free flan. Yes, it’s possible, and yes, it’s amazing!

Classic Flan, with its smooth, creamy texture and rich caramel flavor, is a dessert that holds a special place in many Puerto Rican hearts. It’s more than just a dessert; it’s a symbol of family, tradition, and cultural pride. Growing up in a Puerto Rican household, flan was a staple at every celebration, from birthdays to holidays, and every family gathering in between. The traditional flan, made with eggs, milk, and sugar, has been passed down through generations. I’m sharing a version that is both familiar and new. This dairy-free flan stays true to its roots while accommodating modern dietary needs.

The Heart of Puerto Rican Flan

Flan is as Puerto Rican as arroz con gandules or pasteles. Traditionally, a classic flan is made with a mixture of condensed milk, evaporated milk, eggs, and sugar. The process involves creating a caramel sauce that lines the dish, followed by a custard mixture that is poured on top and baked until set. The result is a smooth and creamy dessert, with a deep, golden caramel sauce that oozes over each slice.

In our home, my mother would melt the sugar for the caramel, watching over it to ensure it didn’t burn. Then, the eggs and milk were combined in a blender. After the custard mixture was ready, the flan was baked in a baño de maría, a water bath, for an even cook. Once the flan has cooled, it's was time to unmold the flan. Removing the flan can be a little nerve-racking. Caramel can go everywhere. The flan can break or come apart after flipping it. All you can do is hold your breath and flip it. Luckily, my mom was a pro at flipping flans. The best part is getting to taste your creation.

Adapting Tradition: The Journey to Dairy-Free

As much as I love traditional flan, my dietary restrictions kept me from enjoying it. At first, I was hesitant. Flan, after all, is defined by its creamy texture, and I worried that a dairy-free version might lack the richness that makes it so special.

The key to a successful dairy-free flan is finding the right substitutes that mimic the texture and flavor of the original. For the condensed milk, I used coconut condensed milk, and for the evaporated milk, I used evaporated coconut milk, which is lighter but still provides the necessary creaminess. The eggs remain unchanged—they’re essential for achieving the custard’s texture. Lastly, I added Tapioca flour to ensure a creamy texture.

Let's make dairy-free flan!

Ingredients

Alright, let’s get to the good stuff. Here’s what you’ll need:

For the Caramel

• 1-1/4 Cup of Sugar
• 1/4 Cup of Water
• 1/2 Teaspoon Lemon Juice

Custard

• 1 can (12.2 oz) Evaporated Coconut Milk
• 1 can (11.25 oz) Condensed Coconut Milk
• 5 Large Pasture-raised Eggs
• 1 Teaspoon Vanilla Extract
• 2 Teaspoons Lemon Juice
• 1 Tablespoon Tapioca Flour
• 1 Tablespoon Water
• 1/4 Teaspoon Sea Salt

1. Caramel: Start by making the caramel. In a medium saucepan, combine the sugar, water, and lemon juice. Combine the mixture with a spoon while it is cool. Next, cook over medium heat. Do not stir after you turn on the heat. Let the sugar mixture bubble and turn a gorgeous amber color. Be patient, it’s worth it. Once ready, quickly pour the caramel into your flan mold, swirling it around to coat the bottom. Be careful, caramel is caliente!
2. Blend It Up: In a blender, combine the coconut milk, coconut cream, eggs, sugar, vanilla extract, and salt. Blend until smooth and everything is well mixed.
3. Pour & Bake: Pour the coconut mixture over a fine mesh strainer over the cooled caramel in the mold. This will keep any eggshells from baking into the flan. Now, place the mold in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the flan mold. This is called a baño María or bain marie.
4. Bake Time: Preheat your oven to 350°F (175°C) and bake the flan for about 50-60 minutes. You’ll know it’s done when the edges are set, but the center still has a little to no wiggle. Let it cool to room temperature, then refrigerate for at least 4 hours. Overnight is best if you can wait that long. I know, I know, the struggle is real.
5. Moment of Truth: To serve, run a knife around the edges of the flan to loosen it, place a plate on top, ensuring there's extra room for the caramel sauce. Then, flip it over. Take a deep breath and lift the mold. ¡Voilà! You’ve got a perfectly golden, dairy-free flan.

Tips for Perfect Caramel

Creating perfect caramel can feel a bit tricky, but with these tips, you'll nail it every time:

• Use the Right Pan: Choose a heavy-bottomed saucepan for even heat distribution. This prevents the sugar from burning or caramelizing unevenly.
• Add Lemon Juice: The acid in the lemon juice, citric acid, helps prevent the sugar from crystallizing by breaking down sucrose into smaller, less likely-to-crystallize sugars. 
• Low and Slow: Start on medium heat to dissolve the sugar, then reduce to low to control the caramelization process. Patience is key here!
• Don’t Stir: Resist the urge to stir. Stirring can cause the sugar to crystallize, leading to a grainy texture. Instead, gently swirl the pan if needed.
• Watch the Color: Caramel goes from perfect to burnt very quickly. Keep a close eye as it turns from light amber to a deep, golden brown. The darker the caramel, the richer the flavor. If the caramel gets too dark, it can taste bitter.
• Use Warm Water for the Initial Mix: Start with warm water when mixing with sugar; this helps the sugar dissolve more evenly and quickly.
• Be Careful with Temperature Changes: Avoid sudden temperature changes. When adding caramel to the mold, ensure the mold isn't too cold, or the caramel could harden too quickly and not spread evenly.
• Have Everything Ready: Once the caramel reaches the desired color, it’s crucial to act fast. Have your flan mold ready to pour the caramel immediately because it will harden quickly as it cools.
• Clean Up: If caramel hardens on your pan, don’t worry. Just fill the pan with water and bring it to a boil. The hardened caramel will dissolve in the water, making it easy to clean.

With these tips, your caramel will be the perfect base for your dairy-free flan, adding that essential layer of deep, sweet flavor.

A New Tradition

The first time I made dairy-free flan, I was nervous. Would it taste right? Would it live up to the memories of my childhood? The answer was a resounding yes. The flan was just as rich, creamy, and indulgent as the traditional version, with a subtle hint of coconut that added a new dimension of flavor.

This dairy-free flan has become a new tradition in my home. It’s a dessert that I’m proud to serve my family.

Flan for All

For many of us, food is a way to stay connected to our culture and our families. It’s a way to honor the past while also making it our own. This dairy-free flan is my way of doing just that. It’s a dessert that’s as Puerto Rican as they come, but with a modern twist. The best part is, I can still eat flan!

If you're looking for more Puerto Rican flavors, try my recipe for Coquito.

View this post on Instagram

A post shared by Nannette - Dairy & Gluten Free Recipes (@freebellyrecipes)