You need to taste this dairy free, egg free flan to believe such a smooth and luscious vegan custard exists. Enjoy a spoonful of creamy custard topped with syrupy caramel and savor every bite until it’s all gone.
Active Time: 10 Minutes
Total Time: 24 Hours
In a heavy bottom sauce pot place the 150g of sugar and 60g of water
Place over high heat, using a candy thermometer bring the sugar to 325F
Once the sugar reaches the correct temperature pour equal portions into the 4 mason jars or ramekins. Allow the caramel to cool completely in the bottom of the containers.
Dry mix together the Sugar, soy milk powder, salt, and vegan gelatin.
In the second heavy bottom pot mix together the water, vanilla extract, and the sugar mixture that contains the soy milk powder, salt, and vegan gelatin.
Bring the mixture to a full rolling boil and remove from the heat. This does not need to be boiled for a long period of time. Once it comes to a boil, remove it immediately. Divide the custard equally into the 4 mason jars or ramekins.
Seal the mason jars or ramekins and refrigerate for 23 hours.
Remove cover from the container and use a butter knife to gently free the flan from the mason jar.
Invert a plate on the top of the container. Holding both the plate and the container flip them over so that the mason jar or ramekin is inverted on top of the plate. Lift the mason jar or ramekin and the flan should free itself from the sides.