Eggless Flan

I have long been looking for a good, eggless flan recipe. I, of course, steered away from recipes using gelatin, but also avoided those using agar-agar, just because I have a very limited stock of agar powder, which I am thinking of using to make some jello at some point in time.

I started small, using about half of the recipe. I personally felt that it wasn't as smooth on the tongue as expected when eaten the same day as it was steamed. I made 2 larger ones, and 1 small one. My cousin and I eat ate a large and small one respectively, and I left the last large one to nap in the fridge overnight.

It did set and hold together, however, so that is something to be happy about! The cutting went very smoothly (since I cut a piece out so that I could take a picture of the inside). The yogurt flavor is fairly strong, however.

The last one that I left in the fridge overnight was much better, in my opinion. I cut it in half and served each half with some fresh apple slices, along with some pieces, as about 1/4 apple fit on top of the flan half itself.

It seemed the cold or something helped smoothen the texture. Or it was in comparison to the crunchy apples. Anyways, this recipe is something I would like to test some more before really posting, so this time, I'll just give a link.

Recipe: madhurasrecipe.com

Vegan Flan/Crème Brulée

In my plum tart post, I mentioned a vegan custard recipe, which I used as a base for the fruits on the tart. I had put the leftover custard into small oven dishes and filmed them to prevent the formation of a weird skin.

I then put a layer of brown sugar on top and broiled them in the oven until melted and slightly toffee-like.

Unfortunately, either because I took too long between the making of the custard and the caramelizing/toffee-ing, or because of the reheating and re-cooling, the texture of the custard wasn't the smooth creaminess I found in the tart base. The flavor, however, was wonderful, especially with the melted brown sugar that became both a small film of crunchiness and a delicious caramel sauce. This will be something to try again, maybe with tweaks to the recipe.

Rest assured, the recipe was fine in the tart~

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VEGAN CUSTARD RECIPE

  Ingredients

• 500 mL milk of choice (I used unsweetened soymilk)
• 2 tbs honey/syrup/unrefined sugar
• 2 tsp vanilla extract
• 2 tbs cornstarch (which I didn't have so I subbed with 6 tbs wheat flour)

  Procedure

1. Mix milk, sweetener, and vanilla in a pot and heat until almost boiling.
2. Make a slurry out of starch and a bit of water, and add to the pot, stirring.
3. Simmer until thickened.
4. Consume as fast as possible.