Gluten-Free, Grain-Free, Dairy-Free, Maple Cinnamon Flan
I love the cinnamon and maple flavour of this custard. It can be served warm fresh from the oven or later, after it has cooled in the fridge.
To begin, get a ceramic or stoneware pie pan, a larger pan with 1 inch of water in it, and a large mixing bowl.
6 eggs, lightly beaten
1/2 cup of white sugar
The seeds from 1 vanilla bean
1/2 tsp of grain-free ground cloves
1 and 1/2 tsp of ground cinnamon
2 cups grain-free, dairy-free almond milk
Whisk all of the ingredients together, until combined.
Ceramic Pie Pan
Put 2 tbsp of pure maple syrup into the bottom of the pie pan, then spread it around. Then add the mixed ingredients from the large bowl into the pie pan. Place the pie pan into a larger pan that is already filled with 1 inch of water (the water should come half way up the side of the pie pan). Bake at 350 degrees Fahrenheit for 35-40 minutes or until the custard has set. Enjoy!
Note: My husband is in the picture above. He is holding our eldest child, she was only a few hours old. They are both sound asleep in my hospital bed.