I dont know about you, but I always struggled with dessert. It wasn’t uncommon for me to grab seconds or even thirds! But I never really liked flan, or creme de leche, until now. It was always a little too soft, and left me lacking that feeling you get when eating something substantial. We made some modifications to the standard recipe – and wow!, it’s much better than I remember, and a little more firm, which I really like. It’s also healthier, but not devoid of anything you need to make it work!
Growing up in Los Angeles, I always though of Flan as being Mexican food. Apparently it is a huge treat in all of Latin America with vendors selling it on the street in many locales. However the origins of custard go back to Roman times, where creme de leche as its known in Europe made its way across the continent to Spain, and on to South America.
The standard recipe calls for eggs and heavy cream, which are definitely not items that we eat. I was just really surprised that we were able to modify this and come out with something even more delicious than the original but with way less fat. Here it is! This recipe is from the “healthy eating”area on flipboard.
5 tbsp coconut sugar, 3 tbsp water
Combine, in small non stick pan and simmer lightly for four minutes until syrup forms, remove from heat. Pour into ceramic ramekin. Swirl to coat sides. Set aside 1 tbsp for custard.
2/3 cup light silken tofu, pinch salt,2 tbsp coconut sugar,2 cups vanilla almond milk, 6 tbsp light coconut (or other)creamer,1 tsp vanilla extract,1 tbsp agar agar flakes, berries for garnish. 1 tbsp of syrup from above.
In blender, 2/3 cup tofu, salt,2 tbsp coconut sugar, and tbsp of syrup from above. Blend until smooth.
In same small saucepan combine almond milk, coconut creamer, vanilla, and agar agar. Bring to a lite boil, and then reduce to a simmer, stirring constantly for five minutes. Pour hot mixture into blender with tofu mixture,pulse until combined. Pour immediately into ramekins, making sure to skim off any bubbles. Wrap in plastic wrap, and place in fridge to set. The custard takes about three hours to set
Flip ramekin and use toothpick to remove if necessary. Add berries as garnish