Vegan Leche Flan (FILIPINO CRÈME CARAMEL)
by HEART & HARVEST
December 10, 2022
VEGAN LECHE FLAN
(FILIPINO CRÈME CARAMEL)
This vegan leche flan is the Filipino version of crème caramel. In Filipino culture, we have staples when it comes to holiday food and leche flan is one of them! It's sweet, creamy and so delicious. If you haven't tried a veganized Filipino Leche Flan, then this is your sign to try it now!
Servings: 2 Flans
Prep time: 5 mins
Cook time: 10 mins
Total Time: 15 mins
Ingredients
Flan
- 120ml (1/2 cup) – soy milk
- 240ml (1 cup) – full-fat coconut milk, canned
- 130g (1/2 cup) – silken tofu
- 120ml (1/3 cup) – vegan condensed milk
- 40g (3 tablespoons) – sugar
- 2 teaspoons – Madagascar Vanilla Extract
- 1 teaspoon – unflavored agar-agar powder
- 1/2 teaspoon – cornstarch
Caramel
- 2 tablespoons (25g) – sugar, per mold
Instructions
Caramel
- Pour 2 tablespoons of sugar into the liyanera mold.
- With tongs, constantly move the liyanera consistently over the flame until all the sugar has melted down.
- Swirl the melted sugar to evenly distribute on the bottom of the mold.
- When you get a dark amber-colored caramel, remove it from heat and set it aside on a wire rack to cool and harden. Be careful not to burn the sugar.
- Your caramel will be fully cooled when you hear and see it cracking.
Flan
- To prepare the flan, blend all the ingredients until completely smooth.
- Transfer the mixture to a saucepan, stirring constantly, and bring to a low bubble.
- When the mixture has thickened, remove it from heat and carefully divide the mixture into two liyaneras.
- Allow it to cool fully at room temperature, then transfer it to the fridge to set for 5-6 hours or overnight, for best results.
- When you are ready to serve, remove the flan from the fridge.
- Place a plate over the top of the mold and carefully flip it over. The flan should slide right now. If not, take a knife and run it around the sides of the mold to release.