Lemon Flan. Vegan Flan Recipe
User Reviews
5
Lemon Flan. Vegan Flan Recipe
Description
Lemon Flan. Vegan Flan Recipe begins with preparing a caramel using coconut sugar, water, and a pinch of salt cooked until bubbly and poured into ramekins to set. The flan custard is made by blending soaked cashews, chickpea flour, starch, sugar, vanilla, water, salt, kala namak, lemon juice, and optional lemon zest until very smooth.
The custard is cooked over medium heat while whisking constantly until it thickens into a custard-like consistency. This thickened custard is poured into the caramel-lined ramekins and set to chill. The use of kala namak and chickpea flour provides an egg-like flavor and texture without eggs, while the lemon juice brings a bright, tangy note that defines the flavor.
This flan is best served chilled to allow the caramel to soften and meld with the lemon custard, delivering a creamy, smooth texture and a balance of sweet and tart flavors.
Nutritional details are based on one serving and rely on the ingredients listed. Adjusting lemon zest can modify flavor intensity. Careful stirring during cooking ensures even thickening without lumps.
Ingredients
Caramel:
- 1/4 cup coconut sugar
- salt a pinch
- 1 tsp water
Flan custard:
- 1/4 cup cashews soaked for 15 mins or longer
- 1 tbsp chickpea flour 1/2 tsp more for more set
- 1/2 tsp starch cornstarch or arowroot (1/2 tsp more for more set)
- baking soda a pinch
- 2 tbsp sugar or sweetener of choice
- 2 vanilla extract drops
- 1 cup water
- 1/8 tsp salt
- kala namak Indian sulphur salt for eggy flavor or use nutritional yeast, a good pinch
- 1 tbsp lemon juice
- lemon zest add for more lemony custard
Instructions
For the caramel:
- Heat all the ingredients in a skillet over medium heat. Mix continuously in the beginning until the sugar mixes in. Use powdered sugar for even caramel if needed. Once the sugar is boiling and bubbly, pour into ramekins. Move the ramekins around to spread the caramel all over the bottom quickly as the caramel will harden.
For the custard:
- Blend all the ingredients until very smooth. Depending on your blender, it might take a minute or so. Pour into a skillet and cook over medium heat. I use the same skillet in which i make the caramel. The mixture will start to thicken and lump after about 2 mins. Keep whisking every few seconds until the mixture thickens evenly. Another 2 mins or so. Cook for another 3 minutes or until the chickpea flour is cooked through. Taste carefully to check. You can also adjust sweet or tang at this point or add in some zest for zestier flan. This step total 6 to 8 mins.
- Pour this hot mixture into caramel ramekins. Tap to even out.
- Cool for 5 mins, then refrigerate for atleast an hour.
- To serve, Place ramekins in hot (just boiling) water for 15 -20 seconds, invert onto serving plate and serve. If the sugar caramel is stuck to the ramekin, place the ramekin in the hot water (or microwave for a few seconds) until the caramel is melted and pour over the flan. Serve immediately.
Notes
- Nutritional values provided are based on one serving size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 419mg | 17% |
| Potassium | 138mg | 3% |
| Sugar | 26g | 52% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 6mg | 1% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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