Individual size flan made with almond milk for the plant-based planet. |
For the caramel heat up 3/4 cup pure cane sugar and 1 teaspoon corn syrup with 1/4 cup water in non-stick skillet until golden brown and then pour into non-stick 9" round cake pan. Set aside a bit to put into ramekins in case all your flan custard doesn't fit into the single cake pan. Extra directions: Do not stir cooking sugar syrup, just swirl skillet while this is turning brown. Brush down sides of skillet with pastry brush dipped in water if crystals form.
Alternate method: If this sugar syrup gives you trouble, just use maple syrup instead. (It adds a nice flavor to the otherwise mild custard anyway.) Coat the bottom of the cake pan(s) with just enough maple syrup to cover.
For the custard, or flan:
2 cups almond milk, the lower fat variety
1 tablespoon agar powder
1/4 cup sugar
1 box Mori-Nu Soft Silken Tofu, 12 ounce
4 ounces Tofutti non-dairy cream cheese
1 tablespoon vanilla extract
a pinch of sea salt, or about 1/4 teaspoon
- Prepare caramel or use maple syrup and coat non-stick cake pan or individual ramekins. I found that this recipe will fill a 9" cake pan and there is enough left over to make two individual servings in ramekins.
- Place almond milk, sugar and agar powder in 3 quart saucepan over medium-high heat and stir constantly until it is steamy and begins to get foamy and thick.
- Combine tofu, cream cheese, salt and enough of the hot milk to make a smooth slurry in blender.
- Transfer tofu mixture back to saucepan and continue cooking until it is a rolling boil, stirring constantly. Let boil for one minute, remove from heat and stir in vanilla.
- Pour hot custard into prepared cake pan or ramekins.
- Refrigerate 1 1/2 hours or until completely set and chilled.
- Say, "Happy Anniversary, baby!"
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