Ingredients
Scale
- 6 eggs
- 2 egg yolks
- 27 ounces canned coconut milk (or 2 (13.5 ounce each) cans)
- 2 tsp vanilla extract
- 2 tsp coconut liquid stevia (or vanilla stevia)
- 1/2 cup Monk Fruit Allulose Brown sweetener (or another brown sugar free sweetener of choice)
- 2 tbsp butter (or use ghee or vegan butter for dairy free)
Instructions
- Preheat oven to 325 degrees F.
- In a stand mixer, mix the eggs, yolks, coconut milk, vanilla extract, and stevia until well combined. Set aside.
- In a small saucepan add the Caramel sauce ingredients and stir until combined over medium low heat, until bubbles form around the edges. Simmer one minute, then pour into a 10 inch pie dish, cake pan or 10 individual ramekins. Swirl around to cover bottom of dish. Let sauce cool just 1-2 minutes before pouring the custard mixture over the caramel sauce.
- Place the pie dish into a larger roasting pan and place in the oven. Pour 2 cups of hot water on the bottom of the larger roasting pan so the hot water comes 1-2 inches up the sides of the pie dish.
- Bake 1 hour or until a knife inserted near the center comes out clean. Cool to room temperature then refrigerate for two hours or overnight. When ready to serve, loosen edges with a knife and invert onto a large plate. Sometimes erythritol can develop crystallization in the refrigerator. If that happens after you invert the flan onto a plate, simply remove can crystallized pieces from the caramel sauce. Enjoy or keep refrigerated until ready to serve.