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BlueDream Radio – Cannasseur Post #14

“Season 2, Episode 4 – “Cannabis Food Education and Flan Recipe.”

My co-host, Eli G, tells the story of the first time she ever consumed cannabis: it was the last day of her senior year of high school, her crew of friends wanted to chill and one person decided to get an ounce of NY’s finest greenery (which at this point — 2001– NY’s weed game was pretty weak). So they went to EliG’s parent’s house and proceeded to bake the cannabis into brownies and roll a few splifs because the weed brownies weren’t “working.” 

A 13-hour high later, the weed “worked,” and EliG vowed never to consume cannabis again because the high was never-ending and uncontrollable. Fast forward many years, and here she is, armed with tons of cannabis-baking education, baking infused goods that don’t make people high for what seems like forever. 

Using an ardent to decarb the cannabis, infused coconut milks or butter (depending on the recipe), and has used the dosing calculator provided by our friends at Our Community Harvest to make some of my favorite baked goods. In an effort to spread the knowledge, we are sharing EliG’s recipe for infused flan! 

EliG does not like liquidly flans; this flan should come out a little thicker. 

EliG’s Infused Flan Deliciousness

(She modified a flan recipe from Kitchen de Lujo)


  1 cup coconut sugar

  1/3 cup water 

  5 whole large organic eggs

  1 13.5 oz can coconut milk

  1 14 oz can cream of coconut

  1 tbsp vanilla extract

  1/2 tsp salt

  1/2 tsp cinnamon

  1 ardent (for decarb’ing your cannabis. This is not the only way to decarb your cannabis, check out other ways here.)

Early prep – do this before you bake.

  1. Figure out how much cannabis you want to infuse into your flan. Place that amount into the ardent and decarb! (Again, use the dosing calculator to figure out what you want and your desired effect; START OFF SLOW!).
  2. Take decarb’ed cannabis and pour in coconut milk, for your second cycle. When you’re done, strain out the cannabis with a cheese cloth or fine strainer, and your coconut milk it ready! Check out ardent’s website to get more information on this process.


  1. Start by preheating the oven to 325℉.  
  2. In a medium-sized saucepan, add sugar and water over medium heat. Stir gently. Bring to boil and stir occasionally, so as to ensure the sugar does not burn. Wait until sugar is completely melted, the water evaporated, and turns into a golden brown. Once melted, quickly pour caramelized sugar into a pie or baking dish and completely cover the bottom and sides evenly.
  3. In a blender, blend all of the remaining ingredients together until combined. Pour mixture slowly into the pie/baking dish over the caramel. Create a water bath by placing the closed pie/baking dish inside a larger baking pan (preferably one with higher edges). 
  4. Pour hot water inside the baking pan until it reaches halfway up of the flan dish. Place the baking pan with the pie/baking dish inside the oven (be careful!). Bake for 50 minutes. (optional) To see if flan is not overcooked, carefully remove and open the pie/baking dish to check the texture. The edges should be slightly firm while the middle is very soft and wobbly. 
  5. Turn oven off and carefully remove baking pan with pie/baking dish and let cool inside the water bath. Remove the pie/baking dish from the water bath and leave out to cool down for two hours. It’s your choice if you want to place the pie/baking dish in the fridge to cool down.
  6. To serve, open pie/baking dish and carefully place a knife to slice between the edge of the flan and pie/baking dish. 
  7. Place a larger serving plate with raised edges over the pie/baking dish and turn to invert both plate and pie/baking dish. The flan should slide right out or wait a minute or two for it to slide onto the plate. Pour caramel over flan and garnish with shredded coconut flakes, a sprig of mint and even a little decarb’ed cannabis. 

If you love this recipe, check out some more of Cannasseur’s recipes here

This week, we interview the founder of Our Community Harvest, Rob Mejia. Meet the person behind this amazing website by listening this week’s episode.

Happy flan eating!

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