How to make Vegan Vietnamese Coffee Flan



The classic creme caramel just got a makeover with our low-calorie, vegan flan recipe.

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Low-sugar date and coffee syrup and a low-fat custard with silken tofu come together into a mouthwatering dessert with only 100 kcal.

Step 1Part 1

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

Step 1Part 2

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

Step 2

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 3Part 1

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

Step 3Part 2

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

Step 4Part 1

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

Step 4Part 2

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

Step 5

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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