Spiced mexican flan

Spiced mexican flan

By
From
Smith & Daughters
Serves
4-6
Photographer
Bonnie Savage

This is not a super well-known dish in Australia. So often when we served it at the restaurant, we’d have to contextualise it for customers – as soon as the words ‘creme caramel’ exited your mouth, they’d be ordering it. It is such a special Mexican dessert – so simple, and yet never ever made vegan. Shannon has managed to perfectly and almost scientifically resolve this so you have the best, firmest, perfectly spiced and textured flan possible. Don’t be daunted – just follow the guide and you’ll know what flan is all about.

Ingredients

Quantity Ingredient
750ml soy milk
1 1/2 teaspoons vanilla extract or paste
4 cloves
6 fennel seeds
1 cinnamon stick
2 strips orange peel, white pith removed
50g caster sugar
1 thyme sprig
pinch salt
3/4 teaspoons agar powder, no more, no less. I’m serious, this is not a time to be a cowboy
170g silken tofu

Caramel

Quantity Ingredient
170g caster sugar
pinch salt

Method

  1. You can either make 1 large flan, or 4–6 individual servings.
  2. Place all of the ingredients except the tofu and agar in a medium-sized saucepan. Bring to the boil, then remove from the heat and transfer to a heatproof bowl. Set aside for the flavours to develop for 30 minutes. Wipe the saucepan clean for later use.
  3. To make the caramel, combine the sugar, salt and 60 ml water in a very clean, small saucepan over medium heat, without stirring, until the sugar dissolves. Continue to cook until the liquid begins to turn a light amber, approximately 8–10 minutes. At this stage, don’t walk away from the caramel because it WILL turn on you the very first chance it gets! Once the caramel resembles the piece of amber that holds the mosquito in Jurassic Park, you know you’re good to go. Pour the caramel into your desired moulds and set aside while you finish the custard. Don’t stress, the caramel will go hard.
  4. Using a fine-meshed sieve, strain the infused soy milk back into the clean saucepan and sprinkle over the agar powder. Bring the mixture to the boil over medium heat, then reduce to a low simmer and stir for about 3 minutes to make sure the agar is fully dissolved. Set aside to cool a little.
  5. Place the tofu in a blender and pour over the soy milk mixture. Blend well ensuring that you have no lumps. If you want to be extra sure that you have a totally smooth custard, pour the mixture through a fine-meshed sieve into a bowl. If you find that the blender has created a foam on top of the milk and you would rather the bottom of the flan to have a flat, smooth edge, feel free to spoon it off the surface if it bothers you. (We do this at the restaurant, but when Shannon’s making this at home, she doesn’t bother.) Pour the custard over the set caramel and cover with plastic wrap.
  6. Set aside in the fridge for at least 2 hours to chill completely. To remove the flan from the mould, place in a sink or bowl of hot water for about 15 seconds to help soften the caramel, making sure you don’t get any water on the flan. Place your serving dish on top, then quickly turn over allowing the flan to drop onto the dish. Don’t be scared, it’s easier than it sounds!
Tags:
Vegan
Plant-based
Vegetarian
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