Soy milk lends a mild, neutral flavor to this silky flan Filipino Vegan The cookbook, cooking oil in the non-vegan version of this recipe, usually adds fat from egg yolks.
do you want:
For the caramel:
5 tablespoons of sugar
2 tablespoons of water
For the flan:
1 cup soy milk, divided
1⁄4 teaspoon agar agar powder
1 tablespoon cornstarch
3 tablespoons of sugar
⅛ teaspoon turmeric
¼ teaspoon vanilla extract
8 drops of key lime or lime juice
1 tablespoon of safflower oil
A teaspoon of lime wedges
what do you do:
- For the caramel, in a small bowl, combine the sugar and water. Keep on medium heat. Using a spatula, mix constantly and cook for 3 to 5 minutes or until the sugar dissolves and bubbles and turns dark amber. If the sugar hardens, add a tablespoon of water to dissolve again. Into 4 ramekins, pour the syrup. Swirling so that the bottom is completely and evenly coated.
- For the flan, in a medium bowl, combine ¼ cup milk, cornstarch, sugar, turmeric, vanilla, juice, oil, and citrus zest. Using a whisk, mix well until everything is dissolved.
- In a separate small bowl, mix remaining ¾ cup milk and agar agar powder. Place over low heat and mix with a spatula or whisk for about 3 to 5 minutes or until thickened.
- Reduce heat to medium and pour in cornstarch mixture. Stir constantly 3 to 5 minutes or until creamy.
- Remove from heat and pour into prepared ramekins and let harden for at least an hour. When ready to serve, run a knife around the mold and invert onto a serving plate.