Serves: 4-6
This recipe is so much fun to make! My stepdaughter and I had a blast. Super easy, quick and tasty vegan version of flan. A traditional Spanish dessert with a delicious vegan twist and added orange and cinnamon. This recipe has some great alternatives to avoid refined sugar while still keeping its amazing flavor! We made these in fun silicone cupcake molds for a small tasty treat and to keep it easy to plate.
Needs
Caramel:
2 tbsp coconut nectar
2 tbsp coconut sugar
¼ tsp lemon juice
Creme:
1 medium size orange – zest entire rind and juice half the orange
2 tsp. agar agar powder
1 ½ cup almond milk
¾ cup coconut milk (canned)
3 tbsp coconut nectar
1 cinnamon stick
Toppings:
½ orange - peeled and sliced
* You will need molds or ramekins. We purchased some fun cupcake silicone molds which made it super easy to take out and created some fun shapes! The smaller the better (cupcake size is good).
Getting Started
Start with your caramel. Add all the ingredients listed for the caramel above into a small saucepan. Place on a medium high heat and stir. Keep stirring until boiling. Once boiling continue to stir for about 30 seconds and remove from heat.
Pour immediately into your molds or ramekins. This will start to harden quickly so once all molds have caramel poured in, pick up and tilt until evenly dispersed on the bottom. Set aside for now and start on your crème.
Now in a medium saucepan toss in your crème ingredients minus the cinnamon stick. Don’t forget to zest the entire orange and also juice half.
You want to whisk all the ingredients in your pan on a medium high heat. Whisk well until agar powder has dissolved. Once dissolved, add in your cinnamon stick and whisk slowly until just about to boil. Take off the heat once about to boil, this will thicken just a smidge. Mixture will still be runny though so don’t add more agar powder. You really only want 1tsp for each cup of liquid otherwise your flan will become to firm. Treat this process like you would jello.
Dispose of your cinnamon stick and set crème aside, off of heat for at least 15 minutes before pouring into your molds. This way your caramel will soften properly once complete.
When your crème has cooled for 15 minutes, place into your molds. Refrigerate for 8 hours or overnight. I would cover your molds or ramekins with saran wrap before placing in the fridge. Be sure to let the flan cool in a level space because your caramel will start to soften again as your crème starts to thicken.
After your flan has had the proper time to set, carefully place on a flat plate. If you used silicone molds you can easily pull the sides away from the flan and set back down on the plate. If you used ramekin etc. you can use a knife to work around the edges.
Next, place a flat plate on top of your molds and flip! Your molds should be upside down on the plate. All you need to do now is pick up your molds and flan should stay on the bottom plate.
I recommend only plating what you are planning on eating at the time. The rest would be best kept in the fridge covered until ready to eat. You can keep fresh in a lidded food container for a couple of days (4-5 days).
This is great with some added orange slices to really bring out that sweet orange flavor. Enjoy!
If you love this recipe, post a story and tag @carrotlifeandlove. Excited to see your recreations!
Love & Carrots,
- B
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