ISLAND TEA-INFUSED NO-MILK FLAN

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Grease 4 (6-ounce) ramekins with coconut oil spray.

2. Step 2.

   In a small saucepan, combine ¼ cup of the coconut sugar with ¼ cup of water. Heat over medium-high heat, stirring, until the sugar dissolves and turns a golden brown caramel color. While the caramel is still hot, divide and pour it into the prepared ramekins.

3. Step 3.

   In another small saucepan over medium heat, combine the vanilla bean, almond milk, coconut milk, nutmeg, salt, and the tea bag. Bring to a boil, then immediately reduce to a simmer. Cook for 2 minutes. Remove from heat and let steep for 3 minutes.

4. Step 4.

   While the milk mixture steeps, in a medium bowl, beat the eggs and remaining ½ cup coconut sugar together with a handheld electric mixer until pale and fluffy and doubled in size, about 3 to 5 minutes.

5. Step 5.

   Remove the tea bag from the hot milk mixture. Slowly whisk the hot milk mixture into the egg mixture, a little at a time, to temper the eggs and avoid scrambling them. Pour the custard through a fine-mesh strainer into a pitcher.

6. Step 6.

   Divide the custard evenly among the ramekins. Place the ramekins in a baking pan. Carefully pour boiling water into the pan until it reaches halfway up the sides of the ramekins, being careful not to splash water into the custard.

7. Step 7.

   Bake for 1 hour or until just set; the flan should feel firm to the touch but not solid, and lightly colored. Remove the pan from the oven and let the custards cool in the water bath for at least 30 minutes.

8. Step 8.

   Remove the ramekins from the water bath, cover with plastic wrap, and refrigerate for at least 4 hours or overnight before serving.

9. Step 9.

   To serve, run a small offset spatula or butter knife around the edges of each flan to loosen. Invert onto serving plates; the caramel sauce should ooze out. Garnish with orange zest if desired.

10. Step 10.

    Preheat the oven to 350°F. Grease a nonstick baking sheet with coconut oil spray.

11. Step 11.

    In a mixing bowl, combine 1½ cups nut butter, ½ cup coconut sugar, 2 large eggs, and ¼ cup coconut flour. Beat with an electric mixer or stir with a wooden spoon until thickened and uniform.

12. Step 12.

    Divide the dough into 24 portions and roll each into a ball. Place the balls at least 2 inches apart on the prepared baking sheet. Flatten each ball halfway into a disk with your thumb, then flatten completely with a fork in a crosshatch pattern until about ¼ inch thick.

13. Step 13.

    Bake for 15 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or store in an airtight container for up to one week.