Lemon Flan. Vegan Flan

• Produce

  • 1 Add some lemon, zest

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 pinch Baking soda
  • 1 tbsp Chickpea flour
  • 1/4 cup Coconut sugar
  • 1 pinch Salt
  • 1/8 tsp Salt
  • 2 tbsp Sugar or sweetener
  • 2 drops Vanilla extract

• Nuts & Seeds

  • 1/4 cup Cashews

• Liquids

  • 49 tsp Water

• Other

  • a good pinch of kala namak (Indian sulphur salt for eggy flavor or use nutritional yeast
  • ½ tsp starch , cornstarch or arowroot (1/2 tsp more for more set

Found on veganricha.com

Description

Ingredients

• ¼ cup coconut sugar
• a pinch of salt
• 1 tsp water
• ¼ cup cashews, soaked for 15 mins or longer
• 1 tbsp chickpea flour (1/2 tsp more for more set)
• ½ tsp starch , cornstarch or arowroot (1/2 tsp more for more set)
• a pinch of baking soda
• 2 tbsp sugar or sweetener of choice
• 2 drops vanilla extract
• 1 cup water
• ⅛ tsp salt
• a good pinch of kala namak (Indian sulphur salt) for eggy flavor or use nutritional yeast
• 1 tbsp lemon juice
• add some lemon zest for more lemony custard

Directions

• Heat all the ingredients in a skillet over medium heat. Mix continuously in the beginning until the sugar mixes in. Use powdered sugar for even caramel if needed. Once the sugar is boiling and bubbly, pour into ramekins. Move the ramekins around to spread the caramel all over the bottom quickly as the caramel will harden.
• Blend all the ingredients until very smooth. Depending on your blender, it might take a minute or so. Pour into a skillet and cook over medium heat. I use the same skillet in which i make the caramel. The mixture will start to thicken and lump after about 2 mins. Keep whisking every few seconds until the mixture thickens evenly. Another 2 mins or so. Cook for another 3 minutes or until the chickpea flour is cooked through. Taste carefully to check. You can also adjust sweet or tang at this point or add in some zest for zestier flan. This step total 6 to 8 mins.
• Pour this hot mixture into caramel ramekins. Tap to even out.
• Cool for 5 mins, then refrigerate for atleast an hour.
• To serve, Place ramekins in hot (just boiling) water for 15 -20 seconds, invert onto serving plate and serve. If the sugar caramel is stuck to the ramekin, place the ramekin in the hot water (or microwave for a few seconds) until the caramel is melted and pour over the flan. Serve immediately.