How to make Vegan Vietnamese\nCoffee Flan

Step 1

Boil the dates in water for 15 minutes over low heat. Then, transfer all into a food processor and blitz until smooth.

Step 2

Now, pour the date cream into a cheesecloth and squeeze it to extract the syrup water into a bowl.

Step 3

Combine the syrup with coffee in a saucepan, bring to boil, and simmer until the surface is covered with frothy bubbles, and the syrup turns dark brown. Then, divide the caramel among ramekins and refrigerate them.

Step 4

Next, whizz the silken tofu in a food processor until smooth.

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Step 5

In a pot, whisk the tofu with milk, erythritol, vanilla, and vegan gelatine, and bring to a boil.

Step 6

Leave the pudding to cool down for 15 minutes, covered, before pouring it into the ramekins over the hardened caramel base.

Step 7

Wrap the tins with cling film and refrigerate them for at least 1 hour.

Step 8

Finally, run a knife along the ramekin edge to loosen up the flan and then turn it upside down on a dessert plate.

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