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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Vegan Mexican Flan
Debbie
547 posts
Feb 15, 2005
10:16 AM
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Hi Bryanna,
I tried that recipe. It was very good. I like the texture and taste. But the color is white. I wonder if I can make it yellow by adding Bird's Custard Powder to the soy milk.
I actually added 1 Tbsp and was afraid to add more. 1 Tbsp. didn't change much of the color. How much should I add, do you think, without changing the texture much?
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
805 posts
Feb 15, 2005
11:47 AM
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Could you post the recipe you used, Debbie-- I think I posted several. Thanks!
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
548 posts
Feb 15, 2005
1:45 PM
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Here is the one:
BRYANNA'S VEGAN "FLAN" (SPANISH CARAMEL CUSTARD)
Serves 8
Adapted from a recipe in "The Almost No-Fat Holiday Cookbook")
SYRUP:
5 T. unbleached sugar
3 T. water
CUSTARD:
2 and 1/3 c. soymilk or other nondairy milk
3/4 tsp. agar powder OR 1 and 1/2 T. agar flakes
1 box (12.3 oz.) extra-firm SILKEN tofu
7 T. light unbleached sugar or white beet sugar
1/3 c. raw cashew pieces, ground in a minichopper or spice mill
5 tsp. EACH vanilla and fresh lemon juice
1/4 tsp. salt
Before making the pudding, make a syrup of 5 T. unbleached sugar and 3 T. water. Simmer it uncovered for 5 minutes. Divide the syrup evenly between the 8 custard cups or molds with fairly wide bottoms (not the kind with very narrow bottoms), and rotate each cup to coat the bottom and sides with syrup.
If you are cooking the pudding on top of the stove, soak the milk and agar in a heavy saucepan while you proceed with the next step. If you are cooking it in the microwave, soak the milk and agar in a large microwave-proof bowl or beaker.
In the food processor, blend the tofu, sugar, ground cashews, vanilla, lemon juice, and salt until VERY smooth-- be patient!
Heat the milk and agar either in the saucepan over high heat, stirring until it comes to a boil, then reducing the heat and simmering 2 minutes; OR in the microwave on HI for 2 minutes, stirring, then on HI for 2 more minutes.
Pour the hot mixture into the feed tube of the food processor while the motor is running, mixing well with the processed mixture. Stir down the bubbles.
Pour into the syrup-coated 8 custard cups or molds . Chill the puddings until firm and cold, then dip the bottoms of the molds in hot water for a few seconds to loosen, and unmold carefully on small dessert plates. Each pudding will have a coating of syrup on top.
VARIATIONS:
PUMPKIN CARAMEL FLAN: Replace 2/3 of the soymilk with 2/3 c. canned puréed pumpkin. Use 10 T. sugar. Add 1/4 tsp. pumpkin pie spice, or to taste. Add 1 T. minced candied ginger to the syrup, if you like.
COCONUT FLAN: This is a great ending to both Asian and South American meals. Use only 2 and 1/2 tsp. vanilla and add 1 tsp. coconut extract. You can use coconut milk (regular or lite) or half and half, if you like. Use 10 T. sugar. Surround with tropical fruits, such as pineapple, mango, papaya, etc..
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Debbie
550 posts
Feb 15, 2005
2:13 PM
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Bryanna,
I also read these tips below, from baking911.com. The syrup I cooked crystallized and didn't turn amber color. But I read these tips below and am going to try them.
Two tips to making successful caramel for Flan are: add a drop of lemon juice into the sugar while it is heating -- this keeps it from hardening or crystallizing. Boil the syrup, WITHOUT stirring, until it reaches the desired caramel color.
Flan may be prepared in a soufflé dish or in individual ramekins or flan dishes. In Mexico it is commonly served in 5 or 6 ounce ramekins. It begins with golden caramel that's made by boiling sugar and optionally, water to just the right syrupy consistency and pouring it into the bottom of a soufflé dish or individual ramekin.
To make: stir sugar and water over low heat until sugar dissolves. Increase heat to high and cook WITHOUT stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
Remove immediately from the heat when done and and pour it evenly over the bottom of the dish or dishes in which you will be baking the flan. Tilt the pan so that the caramel coats the bottom and a bit of the sides.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
806 posts
Feb 15, 2005
2:35 PM
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Thanks for the tips, Debbie! Maybe just adding a pinch of turmeric, or heatingsome saffron with the milk would work? I've just been reading about the good healing properties of turmeric-- it's an anti-inflammatory.
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"To look like a goddess, eat like a peasant." Karen Andres
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