Vegan flan
Our take on this very common dessert!
Servings: 1 people
Calories: 450kcal
Equipment
- High speed bullet blender
Ingredients
- 1.5 tbsp Psyllium husks
- 200 ml Coconut cream You Need it cold!
- 1/4 teaspoon Turmeric powder
- 1 tbsp Brown sugar Make sure it is vegan!
- 1 teaspoon Vanilla extract
- 50 g Dark chocolate Optional
- 1 tbsp Coconut oil Optional
- 10 g Raspberries Optional
Instructions
- Make sure you have all the ingredients
- Put all the ingredients in the bullet blender and blend at high for 1 minute
- Put immediately in a container, as otherwise it will start to solidify!
- Leave it in the fridge for about 30 minutes (or in the freezer for 20 minutes)
- Melt the chocolate and the coconut oil in a water bath
- You know it is ready when you put your fingers and it feels "solid" and you can detach it from the container a little bit
- Carefully invert in a serving plate
- Decorate with the melted chocolate and the fruit
- Enjoy!
Video
Notes
- Turmeric is just to give this the yellow colour characteristic of flans! if you don't mind this, then you don't need the turmeric, and it will barely taste like turmeric because we are using a very small amount of it. Feel free to use yellow colorant instead. Note that brown sugar will turn this light brown as well, so perhaps no need to use turmeric
- The consistency of this is like a strong gelatin! not precisely like a flan
- I haven't tried with psyllium husks powder, but I suppose it can work well
- You have to use the coconut cream cold, because we don't want the psyllium husks to solidify quickly!
- You need to blend it very well, so you have a smooth consistency, psyllium husks end like "little pieces of fiber things" if you don't blend them well! If you don't mind this -like me- you can just use a small jar, and shake it very well
- You can substitute coconut cream with 80g of cashew butter, and 30ml of water. Alternatively, just 125ml of other milk, but then the result will be quite light!