No meal in a Mexican restaurant is complete, without Caramel Custard. Unless of course you are lactose intolerant, then you just have to watch everyone else enjoy theirs.
Well now you can make your own! Okay, it might not be exactly the same as being able to enjoy your dessert in a restaurant. You will have to enjoy this at home, but at least you will get to experience this rich, creamy custard surrounded by a puddle of caramel goodness!! Ahhhh!
Caramel Custard is very similar to Creme Brulee. Both are topped with caramel, but this version has a soft caramel that melts and surround the custard. Many restaurants in the United States also refer to this dessert as Flan, but it has many different names around the world.
The texture of the dairy-free version is not as smooth as the original. It has a grainier texture, but is still quite delicious. The overall flavor is a perfect match!! I used a combination of canned full-fat coconut milk and boxed coconut milk to make the dairy-free version…..
I was afraid that the canned milk would be too thick, but the boxed milk would be too thin. The combination of the two was quite similar to the consistency of whole milk, which is what you would use to make the original version. The trickiest part of this dessert, is making the caramel. It can go from “why won’t you melt” to “oops, it’s burnt” in the blink of an eye. So you need to keep your eyes on it!
Trust me, if I can do it…..you can do it!
Well we are now halfway through our Cooking with Astrology “Libra” meal. We started (unofficially) with Margaritas. Followed by Zucchini Fritters with Pine Nut Sauce as an appetizer. Then Chicken Fajitas for the main course. Next up is Huevos Rancheros!! Oh Yum!
Todos Disfruten! (Everyone Enjoy! )
|Prep time||10 minutes|
|Cook time||1 hour, 10 minutes|
|Total time||1 hour, 20 minutes|
- For the Custard
- 13.66 ounce can full fat coconut milk* (shake well before opening)
- 2+ cups coconut milk (box)* (enough to make 4 cups total)
- 1 vanilla bean (split)
- 6 Large eggs (at room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- For the Caramel
- 3/4 cups granulated sugar
*For the original version of the recipe, substitute 4 cups of whole milk