INGREDIENTS:
For the Flan:
- ½ cup water
- 1 & ¼ tsp agar powder
- 2 cups vanilla almond milk (or soy milk)
- 2 tbsp arrowroot or cornstarch powder
- 1 cup coconut milk
- ½ cup granulated sugar
- 2 tbsp brown sugar
- 2 tbsp instant coffee powder
- 2 tsp vanilla extract
For the Caramel Coating:
- 1 cup granulated sugar
- 3 tbsp water
- 1 tsp lemon or lime juice
HOW TO MAKE:
For the Caramel Coating:
- Prepare 4 to 6 individual clean, dry glass or ceramic ramekins (or llanera).
- Pour in the sugar in a microwaveable cup.
- Add- in the water and lime/lemon juice.
- Stir well to combine then microwave on high for 5 to 6 minutes (don’t stir again).
- Once the caramel is very hot and ready, pour it quickly into a thin layer onto the bottoms of the ramekins. Gently tilt the ramekin and let the caramel reach about ½ inch up the sides.
- Set the molds aside and let cool.
For the Flan:
- In a large saucepan, combine the water and agar powder and bring to a boil, lower the heat to a simmer and cook for 5 minutes.
- In a small bowl, combine ½ cup of the soy milk and cornstarch and set aside.
- After most of the agar has dissolved, add the rest of the milk, coconut milk, granulated sugar, brown sugar, and instant coffee then mix well.
- Increase the heat and bring the mixture to a boil, stirring occasionally, then lower the heat again.
- Whisk the soy milk-corn starch mixture and stir rapidly into the simmering coconut milk mixture. Cook and stir constantly until the mixture thickens slightly and the cornstarch is completely cooked (the mixture should taste smooth, not chalky), about 6 to 8 minutes.
- Stir in the vanilla and remove from the heat.
- Pour into the caramel lined molds, leaving a minimum of ½ inch from the top of the molds.
- Cool for 10 minutes, then allow to chill for at least 4 hours or overnight.
- Gently run a knife along the sides of the flan then invert the ramekin onto a serving plate and the flan should slide right onto the plate. Enjoy!
IMAGE: under500calories.com
Also try: Coconut Flan
