Maple Flan Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 250 g (1 cup) plant-based milk substitute
• 125 g (1/2 cup) canned coconut milk
• 4 large eggs (220 g)
• 320 g (1 cup) maple syrup
• 5 ml (1 tsp) vanilla extract

PREPARATION

1. Preheat the oven to 180 °C (350 °F).
2. In a medium saucepan, heat the plant-based milk substitute with the coconut milk.
3. Meanwhile, beat the eggs at high speed in the blender for about two minutes.
4. With the blender still running, gradually add maple syrup and vanilla and continue blending for another two minutes.
5. Finish by adding the hot liquid. Incorporate thoroughly.
6. Pour the mixture into the oiled ramekins.  Place in the bottom of a roasting pan and pour hot water up to half the height of the ramekins.
7. Bake on the centre rack for 45 minutes.
8. Gently remove the ramekins from the roasting pan and allow to cool completely on a wire rack, at room temperature.  Refrigerate afterwards.
9. To serve, simply tip them over on a serving plate, taking care to pass the blade of a knife around your flan to properly detach the entire circumference.
10. Serve with fresh fruit, as desired, and a drizzle of maple syrup.