Y'all, I am so happy that my friend Cristina from The Castaway Kitchen has stopped by again to share an amazing Latin recipe because, whew, I am just a bit overwhelmed right now preparing for Latin American Paleo Cooking to release on the 22nd!
I had really wanted to develop an egg-free flan for the cookbook but didn't have time (it is the ONLY recipe in the book that requires eggs - remember, over 90% of the recipes are AIP or adaptable!) so when Cristina told me about her Abuela's famous flan that she wanted to recreate for AIP I was soooo excited!
Be sure to check out her first recipe shared here on my site for AIP Instant Pot Chicken/Turkey Vaca Frita. HOLY MOLY IS IT DELICIOUS!
And of course to really get you fix for Paleo and AIP recipes from Puerto Rico, Cuba, Venezuela, Colombia, and more make sure you pre-order my cookbook!
And really soon I will also be announcing a way to get a FREE signed copy from me OR a signed custom book plate mailed to you that you can place in the cover.
Don't forget that everyone who pre-orders is going to get a gift: a comprehensive meal plan to turn this cookbook into a valuable asset for real life cooking in your kitchen! If you have pre-ordered already, make sure you entered your information in this form, or else I won't know to send you the gift!
If you’re not familiar with flan, it’s custard-like dessert that is very popular in some Latin cultures. I’m Cuban, so I guess it’s a Cuban dessert, but so many of these dishes transcend nationalities. Growing up, my Abuela was famous for her chocolate walnut flan. It was decadent and smooth with a crust of walnuts swimming in syrup. Truly to die for… and these days the sugar content alone in that thing probably would kill me.
It has been at least 10 years since any of us have tasted my Abuela’s chocolate walnut flan, but today, sitting around the table sharing this dessert we all had a moment of nostalgia. We remember that flan, and my Abuela.
I’m in Captiva at the moment, a beach vacation away from the beach I live on… Hawaii to Florida, most would say a downgrade? Not for me. Anywhere my family is, is the best place on earth. Besides, I’m partial to mild, warm waters! I’m glad I got to recipe test this AIP Chocolate Flan with my family, not only are they the best judges, but it just seemed right. Like Abuela was here with us again.
This AIP recipe is easily made low carb by using a low carb sweetener instead of maple sugar. Although erythitol or stevia are not recommended during the AIP elimination phase, I know a lot of folks, like me, don’t bode well with sugar spikes. For me choosing a sweetener is picking the lesser of two evils. If you do well with carbs, then you will probably be good with using maple syrup. If you’re insulin resistant, you might want to try a low carb sweetener.
Over on my blog TheCastawayKitchen.com I have a variety of recipes that have seen me from my transition to paleo, 5 rounds of Whole30, the Autoimmune Protocol and now to my current, nut and dairy free keto dietary preferences. There’s something for everyone!
Grass-Fed Gelatin *SALE* Alert!
This recipe calls for gelatin to set, so I wanted to let you know about a Christmas in July sale with Perfect Supplements, through 8/6/17 ONLY.
They are offering 30% off all Perfect brand supplements (like collagen and gelatin) PLUS I have an exclusive coupon you can stack on that to make it a whopping 40% off - use code CURIOUS10 at checkout to add that extra 10% off savings :-)
"Chocolate" No Bake Flan (Egg-Free, AIP, Paleo)
Makes 1 flan Serves 8-10
IngredientsYou will need:
- Two sauce pots
- 32oz ramekin (4-cup Glass storage container works great)
- 2 cans full fat coconut milk
- 1 tsp vanilla powder
- 2 tbsp maple sugar
- 2 tbsp carob powder
- 2 tbsp gelatin (Vital Proteins or Perfect Supplements - save 10% with code CURIOUS10 and an additional 30% thru 8/6/17)
- pinch of sea salt
- 2 tbsp maple sugar
- 1 tbsp water
- In a sauce pot over medium heat, bring the coconut milk to a simmer. Whisk in the vanilla, carob, salt and maple sugar until smooth and thick. Let it simmer here to reduce by a 1/3. Whisk often.
- Sprinkle in the gelatin as you continue to whisk it until is has completely dissolved. Remove from heat and set aside.
- In another sauce pot, on the same burner, heat the maple sugar and water. Stir constantly with a spoon. It will bubble and reduce. When it is syrup consistency remove from the heat and pour into ramekin. Swirl it all around the ramekin slowly. As it cools it will coat the whole thing evenly.
- Next pour in the carob mix. Let it sit at room temperature for an hour, then set in the fridge for 3-4 hours until it has set completely.
- Run a knife all around the edge and flip over to unmold onto a plate. Let the syrup drizzle all over it. Serve, share, enjoy!
- To store, wrap lightly and store in the fridge up to a week.
Cook time: 04 hrs. 00 mins.
Total time: 4 hrs. 15 mins.Tags: AIP, Paleo, Cuban, Flan, Egg-Free, Autoimmune Protocol, Gluten-Free, Refined Sugar-Free, Grain-Free, Latin American, Dessert
Chef, Wife, Mama, Eater & Dreamer. Cristina has found health, happiness and vitality through a low carb paleo diet. Suffering from a painful autoimmune disease most of her life, and learning the connection between diet, gut health and her skin condition was life changing; now she spends her days cooking and spreading the healing goodness. Find more delicious recipes on her site: Castaway Kitchen, Follow along with her cooking adventures on Facebook. For drool worthy food porn, follow her on Instagram: @thecastawaykitchen.