Bittman’s Dairy-Free Coconut Flan

Name: Bittman’s Dairy-Free Coconut Flan
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: Spanish, European
Ingredients: 397 grams full fat coconut milk; 1 Tbsp unflavored gelatin or 1 teaspoon agar powder; 1 pinch Pinch of salt; 118 milliliters soft silken tofu; 118 milliliters sugar; 1 Tbsp vanilla extract (such as Mexican vanilla); 118 milliliters water

You can never have too many dessert recipes, so give Bittman’s Dairy-Free Coconut Flan a try. This recipe serves 4. This recipe covers 5% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 313 calories, 4g of protein, and 21g of fat per serving. Head to the store and pick up sugar, gelatin, salt, and a few other things to make it today. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes about 4 hours.

Instructions

Put 1/2 cup of the sugar and the water in a small, heavy saucepan. Turn the heat to medium-low and cook, shaking the pan occasionally (it’s best not to stir) until the sugar liquefies, turns clear, then turns golden brown, about 20 minutes. Immediately pour the caramel into the bottom of a medium glass bowl or gelatin dish, or four 6-oz ramekins.

Ingredients you will need

Caramel

Gelatin

Sugar

Water

Equipment you will use

Ramekin

Sauce Pan

Bowl

Frying Pan

Put the coconut milk in a medium saucepan and sprinkle the gelatin over it, let sit for 5 minutes. Turn the heat to low and cook, stirring, until the gelatin dissolves entirely.

Ingredients you will need

Coconut Milk

Gelatin

Equipment you will use

Sauce Pan

Put the tofu, vanilla, salt, and remaining 2 Tbs sugar in a blender or food processor and puree.

Ingredients you will need

Vanilla

Sugar

Salt

Tofu

Equipment you will use

Food Processor

Blender

Add the coconut mixture and blend until smooth.

Ingredients you will need

Coconut

Pour the custard into the prepared bowl or ramekins and transfer to the refrigerator.Chill until set, at least 4 hours up to 24 hours.

Ingredients you will need

Custard

Equipment you will use

Ramekin

Bowl

Serve the flan from the bowl (with a big spoon for scooping out the caramel) or ramekins; or dip the bottom of the vessels in hot water for about ten seconds, run a thin knife all around the edge, and then invert onto plates, scraping the sauce over all.

Ingredients you will need

Caramel

Dip

Water

Equipment you will use

Ramekin

Knife

Bowl

Equipment

Ingredients

Servings:

397grams

full fat coconut milk 1Tbsp

unflavored gelatin or 1 teaspoon agar powder 1pinch

Pinch of salt 118milliliters

soft silken tofu 118milliliters

sugar 1Tbsp

vanilla extract (such as Mexican vanilla)118milliliters

water

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Sangre de Toro Tempranillo with a 4.5 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.