Jade’s Ultimate Vegan Flan Recipe

🧂 Ingredients

• 1 cup 200g coconut sugar
• 1/4 cup 60ml water
• 1 cup 240ml coconut milk
• 1 cup 240ml almond milk
• 1 cup 240g silken tofu, blended until smooth
• 1/4 cup 30g cornstarch
• 1/2 cup 100g granulated sugar
• 1 teaspoon 5ml pure vanilla extract
• Pinch of turmeric

  optional, for color

Instructions

• 1 Preheat your oven to 350°F (175°C). Start by making the caramel. In a small
  saucepan, combine the coconut sugar and water. Cook over medium heat, stirring
  until the sugar has dissolved. Increase the heat and bring to a boil, without
  stirring, until the syrup turns a deep amber color. Quickly pour the caramel
  into the bottom of your flan mold or ramekins, tilting to cover the bottom
  evenly.
• 2 In a blender, combine the coconut milk, almond milk, silken tofu, cornstarch,
  granulated sugar, and vanilla extract. Blend until completely smooth. If you’d
  like a bit of that classic golden color, add a pinch of turmeric.
• 3 Pour the mixture over the caramel in your mold or ramekins. Place the mold or
  ramekins in a larger baking dish and fill the dish with hot water until it
  reaches halfway up the sides of the flan containers. This water bath will help
  cook the flan evenly.
• 4 Bake in the preheated oven for 45-50 minutes, or until the flan is just set but
  still slightly jiggly in the center. Remove from the oven and let cool to room
  temperature, then refrigerate for at least 4 hours or overnight.
• 5 To serve, run a knife around the edges of the flan to loosen it, then invert
  onto a serving plate. The caramel will cascade over the top, creating that
  beautiful, glossy finish.

Nutrition Info