We love flan with its rich silk custard draped in a luscious caramel syrup. As delicious as it is I don't make it often since I try to keep away from too many rich desserts . So I decided to give this family favorite a healthy makeover and create my version of Tofu Almond Flan. I replaced the cream and eggs with tofu and almond milk, added a healthy dose of pure vanilla extract and didn't skimp on the caramel. It came out creamy and delicious and lighter than its richer cousin.
Ingredients for Tofu Almond Flan:
Caramel:
1/2 cup sugar
1/2 cup water
Flan:
1/2 cup silken tofu
2 cups of almond milk
1 tablespoon gelatin
11/2 tablespoons of sugar
pinch of salt
Time-Saving Tips: Prepare flan a day in advance of serving.
Let's see what we need.
We're ready to cook.
Add 1/2 cup of sugar and 1/2 cup of water to a small heavy saucepan. Cook over medium- heat for about 15 minutes until golden brown. Do not stir but occasionally give the pan a little shake. Immediately pour into ramekins, dividing the mixture equally.
Pour the milk into a microwave-safe bowl and heat until the liquid is very warm. Sprinkle with the gelatin and stir to dissolve.
Add the tofu, milk mixture, and one tablespoon of vanilla to a blender and mix until smooth. Pour the mixture in the ramekins. Let cool, cover with plastic wrap and refrigerate 8 hours or overnight. To serve, dip each ramekin in a bowl of hot water for a few seconds; use a thin knife and trace the inside of the cup. Place a plate on top of the ramekin and flip. The caramel will release, and you will feel the flan release on to the plate.
It's ready! Tofu Almond Flan is smooth and delicious. A light enough alternative that I can even sneak it into my breakfast routine. Talk about having my cake and eating it, too,
Enjoy!
Tofu Almond Flan:
Caramel:
1/2 cup sugar
1/2 cup water
Flan:
1/2 cup silken tofu
2 cups of almond milk
1 tablespoon gelatin
11/2 tablespoons of sugar
pinch of salt
Pour the milk into a microwave-safe bowl and heat until the liquid is very warm. Sprinkle with the gelatin and stir to dissolve. Add the tofu, milk mixture, and one tablespoon of vanilla to a blender and mix until smooth. Pour the mixture in the ramekins. Let cool, cover with plastic wrap and refrigerate 8 hours or overnight. To serve, dip each ramekin in a bowl of hot water for a few seconds; use a thin knife and trace the inside of the cup. Place a plate on top of the ramekin and flip. The caramel will release, and you will feel the flan release on to the plate.
Add 1/2 cup of sugar and 1/2 cup of water to a small heavy saucepan. Cook over medium- heat for about 15 minutes until golden brown. Do not stir but occasionally give the pan a little shake. Immediately pour into ramekins, dividing the mixture equally.
Time-Saving Tips: Prepare flan a day in advance of serving.