Christmas is coming! And what better way to celebrate it than having our favorite leche flan, with a sweet twist!
Here’s our Sugar-free Coconut Cheese Flan, made with Sweet Best Allulose Blend, of course.
INGREDIENTS
Caramel Layer
2 tablespoons Sweet Best Allulose Blend
1/4 cup water
Custard
3/4 cup Jolly Coconut Milk
2 eggs
2 oz cream cheese full fat
4 tablespoons Sweet Best Allulose Blend
2 tablespoons shredded coconut unsweetened (optional)
1/2 teaspoon vanilla extract
Coconut caramel sauce (optional)
2 tablespoons Sweet Best Allulose Blend
1/4 cup water
2 tablespoons shredded coconut unsweetened
INSTRUCTIONS
Caramel Layer
1. Add allulose and water to a nonstick pan.
2. Bring to a boil and cook until the mix turns a light brown color. Watch carefully, it can burn very quickly!
3. Carefully pour the caramel top into your pan.
Custard
1. Preheat oven to 325 degrees F.
2. Add custard ingredients to blender and mix thoroughly. You can add shredded coconut, if you’re using it, before or after blending depending on how much texture you’d like in the flan.
3. Carefully pour the mixture into your ramekins or bundt pan over the caramel layer.
4. Cover with foil and place custard into cake pan with boiling water (see note on technique above).
5. Cook for 25 minutes and then check for doneness. The custard should be a big jiggly. If its wet and sloshy, give it a few more minutes.
6. When done, remove from water bath and remove foil. Allow to cool on the counter, then place in the fridge for four hours.
7. Before serving, run a knife around the edge and careful invert on a plate. You’ll be rewarded with a gorgeous caramel layer and golden sauce! Enjoy!
Coconut Caramel Sauce (optional)
1. Combine allulose and water and bring to a boil.
2. Once lightly browned add in shredded coconut. Continue cooking and stirring until caramelized and combined.
3. Allow to cool and top flan before serving.
