Flan, Plant-based Dessert Recipe

Individual size flan made with almond milk for the plant-based planet.

For our anniversary dinner we decided what really sounded good would be tacos.  So I wanted to make a dessert that wasn't too heavy and would seem to "go" with our mexican entree, and flan sounded perfect.  I have never made flan before so I researched a few recipes, combined a couple of vegan types and came up with this based on what sounded good and what I had on hand.  As it turned out, this is a keeper recipe.  Elegant enough for an anniversary dinner, light enough for the plant-based diet.

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

1. 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.
2. 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.  
3. Combine tofu, cream cheese, salt and enough of the hot milk to make a smooth slurry in blender.
4. 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.
5. Pour hot custard into prepared cake pan or ramekins.
6. Refrigerate 1 1/2 hours or until completely set and chilled.
7. Say, "Happy Anniversary, baby!"