Vegan Holiday Cooking from Candle Cafe by Joy Pierson

Author:Joy Pierson [Pierson, Joy]
Language: eng
Format: epub, mobi
ISBN: 978-1-60774-648-5
Publisher: Ten Speed Press
Published: 2014-09-29T16:00:00+00:00

SERVES 10

CARAMEL

2 cups plain unsweetened soy milk

2 (13.5-ounce) cans coconut milk

3 cups brown rice syrup

1½ cups maple syrup

Pinch of sea salt

CUSTARD

2 cups plain unsweetened soy milk

2 (13.5-ounce cans) coconut milk

2 teaspoons agar powder

⅓ cup unrefined sugar

To make the caramel, combine the soy milk, coconut milk, brown rice syrup, maple syrup, and salt in a pot and stir. Bring to a boil and whisk constantly until the mixture thickens, 10 to 20 minutes. Remove and refrigerate for at least 1 hour and up to 3 days.

To make the custard, combine the soy milk, coconut milk, agar, and sugar in a saucepan and mix together. Cook over medium-high heat, stirring occasionally, until just boiling. Remove from the heat and set aside.

Spoon about 1 tablespoon of the caramel each into ten 4-ounce ceramic ramekins and swirl to coat the bottom of each one. Pour the custard into the ramekins and spoon the remaining caramel sauce across the top of each flan. Refrigerate until the flans are firm, at least 1 hour and up to 3 days. To serve, let the ramekins sit out for 20 minutes to come to room temperature.

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