Filipino Ube and Coconut Leche Flan Torte with Gluten-Free Crust (Keto-Friendly)

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup gluten
• free almond flour
• 1/4 cup unsalted butter, melted
• 1/4 teaspoon sea salt
• 8 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 1 can (13.5 ounces) coconut milk
• 1/2 cup ube halaya (purple yam paste)
• 1 tablespoon pure vanilla extract
• Dulce de leche syrup for drizzling

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9 inch springform pan and set aside.
2. In a medium bowl, combine almond flour, melted butter, and sea salt. Mix well and press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes or until lightly golden brown. Let cool slightly on a wire rack.
3. In a large bowl, whisk together egg yolks, sweetened condensed milk, coconut milk, ube halaya, and vanilla extract until smooth. Pour the mixture over the slightly cooled crust.
4. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water to create a water bath. Bake for 50 60 minutes or until a toothpick inserted into the center comes out clean.
5. Remove the torte from the water bath and let it cool at room temperature for about 30 minutes. Then, transfer to the refrigerator and chill for at least 4 hours or overnight.
6. Before serving, remove the torte from the springform pan and place on a serving dish. Drizzle with dulce de leche syrup. Slice and enjoy!

Chef’s Insight

The secret to a perfect flan is using room temperature ingredients, not overmixing the custard, and using a water bath during baking.

Notes

Ensure that all ingredients are at room temperature before combining them for the best texture and consistency.