Vanilla Flan (Non-Dairy)

This is an absolutely delicious recipe that is non-dairy.  Susan made this for a Mexican meal we had at her house and since she keeps kosher we weren't able to serve any desserts made with dairy.  We were all amazed at how beautiful and delicious this flan was.  I told her there is no reason to ever make a dairy flan when this one is perfect!!

Ingredients:

1 1/4 cups sugar, divided
1/2 vanilla bean, split lengthwise and scraped (reserve seeds)
2 1/2 cups plain soy milk (parve)
1/2 cup non-dairy whipping cream (parve)
1/2 teaspoon pure vanilla extract
4 large whole eggs plus 1 yolk

Preparation:

Preheat oven to 325 degrees F.  Place and 8-inch souffle dish in the oven to warm.  Place 3/4 cup of the sugar in a heavy saucepan on med heat.  When the sugar starts to melt, stir occasionally until the sugar becomes an amber caramel color and starts to thicken.  Remove from the stove.  Use oven mitts to remove the souffle dish from the oven and pour in the caramel, using oven mitts to hold the dish and tilt so the caramel coats the bottom and the sides.  Set aside.

Place the vanilla seeds and bean in a medium saucepan.  Add the soy milk, whipping cream, and vanilla extract and set over medium heat.  When the mixture is hot, but not yet boiling, remove from the heat.

Place the eggs and yolk and remaining 1/2 cup sugar in a bowl and beat with an electric mixer on med-high speed or whisk for 2 minutes until thick.  Slowly strain the hot soy milk and cream mixture into the eggs while whisking.  Discard the vanilla bean.  Pour this mixture into the souffle dish on tip of the caramel.

Place the souffle dish in a larger roasting pan and then add enough boiling water to reach 2 inches up the sides of the souffle dish.

Bake for 1 hour.  Carefully remove the souffle dish from the hot water and let cool to room temperature. Cover the souffle dish with plastic and place in the refrigerator until chilled, 8 hours or overnight.

To serve, run a knife along the sides of the dish, place a serving plate that has a rim on top (like a glass pie plate) on top of the dish, and then turn the flan onto the serving dish along with the caramel.  Cut into wedges and serve and serve with the caramel sauce.

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