• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Life of Happenstance
  • Home
  • Recipe Index
  • Blog
    • Lifestyle
    • Favorite Products
  • About Me!
    • Contact Me
    • Terms & Disclosures
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Blog
  • About Me!
  • Contact Me
  • Terms & Disclosures
  • Privacy Policy
×

Home » Dessert Recipes

Cuban Flan

Published: May 2, 2019 · Modified: Jan 17, 2022 by Jennifer Brown · This post may contain affiliate links · 5 Comments

Share this recipe with others!
Jump to Recipe Print Recipe

This Cuban flan recipe uses an almond milk base to make a light and creamy custard that has a subtle sweetness. This dairy free take on a traditional Cuban dessert is SCD and Paleo friendly. It is also gluten free, grain free, and refined sugar free.

A slice of Cuban flan on a white plate with a few blackberries.

Some of you might know that I'm Cuban. Many of my favorite childhood memories revolve around the delicious Cuban food that my grandmother's would make for us.

Flan is one of those desserts that I associate closely with my paternal grandmother. She used to make a KILLER Cuban flan! It was so sweet, rich, and creamy...one small sliver was all that was needed!

A dairy free flan covered in honey caramel sauce on light pink plate.

I've slowly been making my way through my favorite Cuban recipes and reworking them to be SCD and Paleo friendly so that I can share them with my kids.

I want to make sure they get some of the Cuban heritage that I grew up with.

Turning this traditional dessert dairy and refined sugar free was no easy task, but I'm happy with the final result.

This dairy free Cuban flan recipe is lighter than its traditional counterpart and has a subtle sweetness.

Personally I like it better! It means I can have a larger piece AND my stomach won't get upset with all the dairy!

Removing a slice of Cuban flan with a gold cake cutter.

What is flan?

Flan, also known as creme caramel, caramel dessert, or baked custard, it has a base of eggs, whole milk, and condensed milk. It's traditionally flavored with a cinnamon stick and a little vanilla.

Flan is similar to a creme brulee but instead of a hardened shell of sugar, it has a liquid caramel topping.

Two slices of almond milk flan on white plates with blackberries. The rest of the flan is on a light pink plate.

Tips for dairy-free flan ingredients

This flan recipe is just a handful of ingredients; clover honey, almond milk, cinnamon stick, vanilla extract, and eggs.

  • I personally like clover honey for this flan. It adds a touch of sweetness without the bitterness that other varieties can sometimes have.
  • If your gut can't handle almond milk, cashew milk will also work.
  • I don't suggest using canned coconut milk for this recipe. While coconut milk gives the flan a lovely added layer of flavor, every time I tried using it, the coconut cream would separate and form a hard layer on top as the flan cooled.

If you don't have a cinnamon stick, you can use ⅛ teaspoon of ground cinnamon instead. Just keep in mind that the flan will be slightly darker in color.

Once slice of Cuban flan on a white plate with blackberries and a gold spoon.

How to make the honey caramel sauce topping

The key to a creamy flan is patience! Nothing about this dessert is fast, so take your time and enjoy the process.

Begin by turning the clover honey into a substitute for caramel. Place the honey in a small saucepan over medium heat and continue to cook until it has turned dark amber in color.

The caramel is done when you drop some honey into a cold cup of water and the honey forms a firm ball.

A four photo collage showing how to make honey caramel sauce. Top left photo, pouring honey into a small saucepan. Top right photo, the honey bubbling and hot in the saucepan. Bottom left photo, pouring the honey caramel into a cake pan. Bottom right photo, the honey caramel sauce on the bottom and sides of the cake pan.

Pour the caramel into a 6" round cake pan and turn the pan until the caramel has covered the bottom and sides. Work fast though, as the caramel will begin to harden once removed from the heat!

how to make the flan

In a medium saucepan, bring the almond milk and cinnamon stick to a simmer for 20 minutes, this ensures that the milk is infused with the flavor of cinnamon.

Whisk together the eggs, vanilla extract, and honey in a large bowl until well combined.

Here's the tricky part; pour the almond milk in a slow and steady stream into the egg mixture making sure to whisk the eggs the ENTIRE time!

A four photo collage showing how to make a dairy free flan. Top left photo, Whisking the eggs, honey, and vanilla extract in a white bowl. Top right photo, pouring hot almond milk into the bowl with the egg mixture. Bottom left photo, straining the custard through a sieve into a cake pan. Bottom right photo, preparing the water bath.

If you pour the hot milk too fast or don't whisk the entire time, the eggs will start to scramble, and we don't want that!

Once the milk and eggs are well combined, strain the mixture into the cake pan.

The flan will be baked in a water bath, so cover the pan with aluminum foil and place in an 8x8 baking dish.

Pour hot water (NOT boiling) into the 8x8 baking dish until it's halfway up the sides of the cake pan.

A four photo collage showing how to invert the dairy free flan. Top left, unmolding the flan from the cake pan with a sharp knife. Top right photo, a pink plate on top of the cake pan. Bottom left photo, flipping the cake pan and pink plate over. Bottom right photo, the unmolded flan on the pink plate.

Carefully place the flan into the oven and allow to bake until the sides have set and the middle jiggles when moved.

DON'T overbake or the flan will be very rubbery in texture. It's better to under bake it a bit because once removed from the oven, it will continue to cook in the water bath until cooled.

Serving slices of the flan onto white plates.

Chill the flan in the refrigerator overnight or for up to two days before serving.

When you're ready to serve this delightful treat, run a sharp knife around edge of the flan and invert the flan onto a plate or platter (place a plate on top of the cake pan and quickly flip it over).

Gently remove the cake pan and enjoy!

A spoonful of Cuban flan.

Here are more Cuban and Spanish inspired recipes!

  • Picadillo
  • Slow Cooker Ropa Vieja
  • Tex-Mex Chicken Soup
  • Black Bean Tater Tots with Avocado Dip

If you’ve made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and this blog!

Follow me on facebook and instagram . Tag @alifeofhappenstance and #alifeofhappenstance so I can see your yummy creations!

Recipe was inspired by my grandmother's recipe and The Columbia Restaurant.

A slice of Cuban flan on a white plate garnished with blackberries.

Cuban Flan (SCD, Paleo, Dairy Free)

by: Jennifer Brown
This dairy free flan recipe (also known as creme caramel) uses a base of almond milk and a delicious honey caramel sauce for a healthy take on a traditional Cuban dessert. This flan recipe is gluten free, grain free, dairy free, and refined sugar free.  
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 55 mins
Chill Time 9 hrs
Total Time 2 hrs 5 mins
Course Dessert
Cuisine Cuban
Servings 6 people
Calories 211 kcal

Ingredients
  

Honey Caramel Sauce

  • ½ cup clover honey

Flan

  • 3 cups almond milk
  • 6 large eggs, at room temperature
  • 1 cinnamon stick
  • 1 ½ teaspoon vanilla extract
  • 3 tablespoon clover honey

Instructions
 

Honey Caramel Sauce

  • Heat the honey in a small saucepan over medium heat for 8 to 12 minutes. You'll know the honey is ready when it's bubbly, dark amber in color, and a small amount of the honey turns into a firm ball when dropped into a glass of cold water.
  • Carefully pour the honey into a 6" round cake pan, tilting and turning the pan until the honey coats the bottom and sides. Work quickly as the honey will begin to harden once removed from the heat! Place the pan inside an 8x8 square baking dish (or any baking dish with tall sides) and set aside. 

Flan

  • Preheat oven to 300F. In a large saucepan over low-medium heat, bring the almond milk and cinnamon stick to a simmer. Allow to simmer for another 20 minutes, stirring frequently to avoid the milk burning. 
  • While the milk is simmering, place the rest of the flan ingredients in a large bowl and whisk to combine. 
  • In a slow, steady stream pour the milk into the egg mixture, making sure to whisk the ENTIRE time! Continue whisking until well combined. 
  • Pour the flan mixture through a fine mesh sieve into the cake pan. Take hot water (not boiling but the hottest water from your faucet is fine) and pour it into the baking dish until it comes halfway up the sides of the cake pan. 
  • Cover the cake pan with aluminum foil and place the baking dish on the middle rack in the oven. 
  • Bake the flan for 80 to 90 minutes. Remove the flan from the oven when the sides have set and the center jiggles a bit when moved. It's better to UNDERBAKE than OVERBAKE the flan as it will continue to cook once removed from the oven!  
  • Remove the foil from the flan and continue to rest in the water bath on the counter for 1 hour. Remove the cake pan from the water bath and cover with plastic wrap. Chill overnight or up to 2 days before serving. 
  • To unmold the flan, slide a sharp knife around the edges of the pan. Invert a plate or platter that has a raised rim on top of the flan and turn the pan and plate over. Allow the flan to sit inverted for a few minutes if it does not immediately release from the pan. Remove the pan from the flan. 
  • Spoon some of the honey caramel over each individual slice of flan. Cover leftovers and store in the fridge 2 to 3 days.  

Notes

  • This recipe should be made at least one day before serving. 
  • The texture of the flan will be rubbery if overcooked. Remember to take it out once the sides have set and the center jiggles. It should be similar to a jello mold. 
The nutritional information calculated in this recipe are an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

Nutrition

Serving: 0gCalories: 211kcalCarbohydrates: 33gProtein: 7gFat: 6gSaturated Fat: 2gTrans Fat: 1gCholesterol: 186mgSodium: 235mgPotassium: 93mgFiber: 1gSugar: 32gVitamin A: 272IUVitamin C: 1mgCalcium: 186mgIron: 1mg
Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

PIN IT

This dairy free flan recipe (also known as creme caramel) uses a base of almond milk and a delicious honey caramel sauce for a healthy take on a traditional Cuban dessert. This flan recipe is gluten free, grain free, dairy free, and refined sugar free.

Share this recipe with others!
« Cashew Alfredo Sauce
Cauliflower Tabbouleh Salad »

Reader Interactions

Comments

  1. Cate Yee

    June 02, 2022 at 1:20 pm

    Hi Jennifer,
    I am still in the kitchen having just finished making the Cuban Flan. However, even though my cake pan measures 6-inches, the entire mixture did not fit in the pan. I ended up putting the excess in a 4 to 4.5 inch ceramic ramekin. I put it in the oven covered and in a water bath, next to the main flan. Any suggestions as to baking time at the 300 F temp. for this much smaller amount of the flan mix? Thanks

    Reply
  2. Ileana

    October 25, 2019 at 1:56 pm

    How many net carbs

    Reply
    • Jennifer

      November 01, 2019 at 10:32 am

      Hi Ileana! I don't track net carbs but you should be able to find you answer by using a nutrition calculator like myfitnesspal.com or verywellfit.com

      Reply
  3. Silvia Suarez

    May 03, 2019 at 7:20 pm

    Thank you for doing this. We're cuban also and I've wanted to make a SCD flan for a long time. My son has Ulcerative Colitis and can't eat non-SCD foods.

    Reply
    • Jennifer

      May 04, 2019 at 9:14 am

      No problem, I hope you all enjoy it! (Just keep in mind that it's not nearly as sweet as the traditional flan we're used too!)

      Reply

Leave a Comment! Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe!




Primary Sidebar

Welcome! Years ago I was diagnosed with an autoimmune disease and found symptom relief by following the specific carbohydrate diet (SCD). Here you'll find deliciously healthy, whole food recipes that can be enjoyed by all!

More about me →

Most Popular Recipes

  • Almond Flour Crackers
  • Almond Flour Coconut Cake
  • Zucchini Carrot Muffins
  • Vanilla Almond Flour Cake

Spring Recipes

  • Lemon Almond Flour Cake
  • Strawberry Almond Flour Cake
  • Paleo Lemon Tart
  • Coconut Cupcakes with Coconut Icing

Footer

↑ back to top

About

  • About Me
  • Privacy Policy
  • Terms & Disclosures
  • Accessibility Policy

Newsletter

Sign up!

Contact

  • Contact

A Life of Happenstance is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate I earn from qualifying purchases.

COPYRIGHT © 2021 A LIFE OF HAPPENSTANCE