Gluten Free Maple Flan is a wonderful nutrient-rich treat!
I love custardly desserts with all that creamy wonderfulness! You'll love this gluten free maple flan too–it's so smooth and decadent, and has lots of healthy fats to help bring down the glycemic index, even though it's a dessert! I first had it at the Wise Traditions conference this past fall in Texas and wanted to recreate it at home. See my conference recap video here (after the ad):
Each year at the Wise Traditions/Weston A. Price Foundation conference, Maureen Diaz from GodsGoodTable.com, my friend from way back, is in charge of the food–from planning, to pre-prepping, to transporting it, to training the hotel chefs, and so much more that I'm probably not even aware of, and she completely knocks it out the park every. single. time. Here are a few photos she shared:
So the first day we had maple flan for dessert at the chapter leaders' meeting and it was heavenly. She said she'd get me her recipes, but I knew she just got home and didn't want to bother her right away, so I found some recipes online–I combined them, changed things, and figured it out. It turned out great and thankfully, it tasted just as wonderful as hers did!
Here's a pic of Maureen's flan:
And here's a photo of the 9″ version that I made recently (see further below) and it's easier/faster than making individual ones!
Gluten Free Maple Flan
- 12 Tablespoons + 2 more Tablespoons separately of real maple syrup
- 2 cups whole milk, we used raw from the farm
- 1.5 cups real cream/whipping cream--make sure it's NOT ultra-pasteurized, see #1 here to read more
- 8 eggs (8 whole eggs plus 4 egg yolks), best is from a farmer you trust
- 1/2-2/3 cups sugar (organic cane sugar or organic palm sugar)
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt + a pinch more
- Avocado spray or soft butter for greasing pans
- Preheat oven to 325*.
- Heat milk and cream in a saucepan carefully, on low-medium, until it just starts to boil. Don't let it burn. Remove from heat.
- In a bowl, whisk together eggs, sugar, vanilla, salt, and 2 more Tablespoons maple syrup. Keep whisking as you slowly pour the warm milk and cream into this mixture. Next pour all of this through a fine-mesh sieve into a pitcher to get any lumps out. From the pitcher, pour the custard equally into the ramekins.
- Carefully set the baking dishes into the oven. Fill that same pitcher with very hot water. (I used our hot water tap, I love that thing.) Pour water into the baking dishes around the ramekins until it's almost all of the way up the sides.
- Bake until the center of the custard feels set and doesn't jiggle. I started with 50 minutes but ended up leaving them for another 32 minutes! Just see how it does in your oven.
- Carefully remove from the oven and let cool. Once you can grab the ramekins, put them onto a towel on the countertop, and empty the water from the baking dishes. Refrigerate the custards until time to serve, a few hours is best.
- When ready to serve, use a sharp knife around the edge of each flan (to loosen the edges so it comes out easily), then put a plate on top, and invert the plate and the ramekin, lift off the ramekin and serve.
- 1 3/4 cups dark maple syrup (I just used regular)
- 3 large eggs
- 5 large egg yolks
- 2 1/2 cups cream (remember, if you don't have raw cream, for sure never buy ultra-pasteurized dairy, which you can tell by the use-by date--if it's 2 months away, don't buy it!)
- 1/2 teaspoon sea salt
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