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| Vegan Leche Flan |
Make 6 and 1/2-cup servings or 3 to 4 llaneras Perp Time 20
minutes Cooking Time 40 minutes, plus chilling time
Ingredients for the caramel: 1 cup raw or washed sugar. 1/4
cup water. 1 teaspoon lemon juice or calamansi juice
Ingredients for the Flan: 1/3 cup water. 2 cup soymilk or
other non-dairy milk, divided. 2 tablespoons unsweetened and unflavored clear
hulaman (1/2box) 4 teaspoons cornstarch. 1 cup coconut milk. 3/4 cup raw or
washed sugar. zest of 2 lemons. scant 1/8 teaspoon turmeric. 2 teaspoons
vanilla extract
Vegan Leche Flan recipe: 1- Prepare the flan molds
(llaneras, ramekins, or dessert bowls.) Because this flan doesn't need to be
baked, you can use any heatproof, food-grade dish. 2- Make the caramel: In a
small saucepan, combine sugar, water, and lemon juice. Bring to a boil over
medium heat. Slightly lower the heat to medium-low and cook without stirring
for 15 to 20 minutes, until the caramel reaches a deep amber color. A blonder
caramel with be sweeter while a darker caramel will have deeper flavors. 3-
Quickly pour a thin layer of caramel into the molds. Tillt each mold in a
circular motion so the bottoms are completely coated in caramel. Set aside. 4-
Make the flan: In a saucepan, add water and 1 and 1/2 cups soymilk. Add gulaman
and whisk quickly. Bring to a boil over medium heat then simmer on low for 3 to
5 minutes or until gulaman dissolves. 5- Meanwhile, whisk together cornstarch
with remaining soymilk in a separate bowl. Set aside. 6- Add coconut milk,
sugar, zest and turmeric to the gulman mixture. Increase heat to medium and
bring to a boil, stirring occasionally. 7- Lower heat and whisk in the
cornstarch mixture. Cook and stir constantly until the mixture has slightly
thickened and cornstarch in completely cooked (it should be smooth, not
chalky), about 6 to 8 minutes. Remove from heat. And stir in vanilla. 8- Pour
flan into caramel-lined molds, stopping about half an inch from the top. Let
cool to room temperature then chill for a few hours (or overnight, if possible)
to completely firm up. 9- To serve, gently run a butter knife along the sides
of each mold. Invert the mold into a serving plate; the flan should side right
off. If you're having trouble unmolding the flan, Set the mold over a shallow
bowl of hot water for a few minutes, then try again
