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Vanilla Flan

1 1/2 cups unsweetened almond milk
2 teaspoons brown rice syrup 
Grated zest of 1 lemon
1 vanilla bean split lengthwise, pulp removed
Pinch sea salt
2 tablespoons agar flakes
1 tablespoon arrowroot, dissolved in small amount cold water

5 tablespoons maple syrup
1 tablespoon brown rice syrup 
1/2 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice

Fresh mint sprigs and raspberries, for garnish 

Place almond milk, rice syrup, lemon zest, vanilla pulp, salt and agar in a saucepan and place over low heat. Cook stirring frequently until agar dissolves, about 20 minutes. Stir in dissolved arrowroot, stirring until mixture thickens, about 3 minutes. Spoon mixture into 4-5 lightly oiled 5-6 ounce custard cups or ramekins. Set aside for 20 minutes. Place in refrigerator until firmly set, within an hour. To serve, invert ramekins onto individual serving plates.

Make the glaze by combining maple syrup, rice syrup and vanilla in a saucepan over medium heat. Bring to a high boil, foaming. Remove from heat, whisk in lemon juice and cool for 1-2 minutes. Whisk to loosen and spoon over each flan. Serve garnished with fresh mint leaves and seasonal berries. 

Makes 4-5 servings.

To loosen the flans from the ramekins, simply place the set flans in a pan of hot water for about a minute. Then invert them onto the plates. 


Ergo Chef
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