How do I prevent the raw sugar caramel from burning?

The recipe advises continuous stirring and a careful eye over a medium-low flame for about 10 minutes to prevent the raw sugar caramel from burning during preparation.

What is agar agar powder and why is it used in this flan?

Agar agar powder is a plant-based gelling agent used in this recipe to set the coconut flan custard, providing a firm yet smooth texture without the use of gelatin.

What type of tofu is best for making this flan?

The recipe specifically calls for a 12-ounce block of silken tofu, which is crucial for achieving the flan's smooth and creamy custard texture.

How do I ensure the flan releases easily from the ramekins?

To release the flan, place each ramekin into an inch-deep roasting pan of hot water for about a minute, which helps loosen the caramel, then invert onto a dessert plate.

Can I adjust the sweetness of the coconut flan custard?

Yes, the recipe suggests starting with 3 tablespoons of raw sugar for the flan and allows for adding more to taste during the blending stage of the custard.

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Coconut Flan With Caramel Sauce
[Vegan, Gluten-Free]

TP By: Travis Piper

Author Bio

I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography.... Read More

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Individual servings of golden-brown Coconut Flan, inverted onto white dessert plates, showcasing the rich caramel sauce cascading down the sides of the creamy, set custard.

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Discover more recipes with these ingredients

Coconut Flan With Caramel Sauce [Vegan, Gluten-Free]

246

Dairy Free

Vegan

This creamy, dreamy vegan coconut flan is the perfect dessert for the holidays! Serve it with a drizzle of sweet caramel sauce for extra deliciousness. Traditional flan is made from eggs and gelatin but in this recipe, it is made from coconut milk, tofu, and agar agar powder. Making the... Read More

Ingredients You Need for Coconut Flan With Caramel Sauce [Vegan, Gluten-Free]

For the Flan:

1 15-ounce can full-fat coconut milk (including cream)
2 cup almond milk
1 scant tablespoon agar agar powder (see notes)
1 12-ounce block silken tofu
3 tablespoons raw sugar, plus more to taste
2 tablespoons Mexican vanilla extract
1/2 teaspoon sea salt

For the Caramel:

1 cup raw sugar

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How to Prepare Coconut Flan With Caramel Sauce [Vegan, Gluten-Free]

First, make the caramel. Pour a cup of raw sugar into a medium saucepan turn on a medium-low flame. This will take about 10 minutes of continuous stirring and a careful eye to prevent burning. When it's done, all the sugar will have transformed into a beautiful brown syrup.
At that point pour a tablespoon or two into the bottom of each ramekin and set aside. It will set fast, so work quickly at this stage.
The custard is an equally straightforward process. Simply combine the coconut and almond milk in a large saucepan and sprinkle in the agar agar powder. Dissolve the agar into the milk and bring to a boil. At that point reduce heat and simmer for 5 minutes, making sure all the powder is dissolved.
Add the milk and agar agar to your blender along with the remaining ingredients. Blend at high speed until very smooth. Pour equal portions into each ramekin. Then, cover with plastic wrap and refrigerate for at least 2 hours until set.
To serve you'll need a roasting pan of hot water, only an inch deep. Place each ramekin into the water for about a minute to release the caramel. Invert each dish onto a dessert plate and wait for the pop.

Notes

- One thing to note is that agar agar powder is quite different from, and much more potent than, agar agar flakes. Be sure of what you have. - Powder should be used at a ratio of 1/3:1 of flakes.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

sofia says:

June 5, 2017 at 5:16 am

I do not understad 1 12 ounces? Do u have the equivalances in grams either ml?
GSR says:

November 16, 2016 at 4:09 pm

Flan is NEVER made with gelatin. Traditionally it\’s made with eggs, milk and / or cream, and sugar.
1. cathy says:
  
  June 10, 2017 at 12:21 pm
  
  If you are a compassionate person and choose to leave animal products off of your plate, flan CAN be made with agar and coconut milk. It is actually a nicer consistency!
kaye says:

November 15, 2016 at 1:39 pm

I\’m allergic to tofu, is there a substitute for that?

Thanks!

Comments are closed.

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