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.
Boil the dates in water for 15 minutes over low heat. Then, transfer all into a food processor and blitz until smooth.
Now, pour the date cream into a cheesecloth and squeeze it to extract the syrup water into a bowl.
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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.
Next, whizz the silken tofu in a food processor until smooth.
In a pot, whisk the tofu with milk, erythritol, vanilla, and vegan gelatine, and bring to a boil.
Leave the pudding to cool down for 15 minutes, covered, before pouring it in the ramekins over the harden caramel base.
Wrap the tins with cling film and refrigerate them for at least 1 hour.
Finally, run a knife along the ramekin edge to loosen up the flan and then turn it upside down on a dessert plate.
