Low Histamine Dairy Free Coconut Flan

Total time5 hr 15 min

Prep time20 min

Cook time55 min

4.7

(18)

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Ingredients

6 servings

For the caramel

¾ cup granulated sugar
3 tbsp water

For the custard

1 can (13.5 oz) full-fat coconut milk
1 can (13.5 oz) coconut cream
4 large eggs
2 large egg yolks
½ cup granulated sugar
1 tsp vanilla extract
¼ tsp fine salt

Instructions

1
Preheat the oven to 325°F (165°C). Place a 9-inch round cake pan or pie dish in a large roasting pan and set aside.
2
Combine the 3/4 cup granulated sugar and 3 tbsp water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Once the mixture comes to a boil, stop stirring and cook, swirling the pan occasionally, until the caramel turns a deep amber color, 8–10 minutes. Watch closely — the caramel can darken quickly once it begins to color.

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