Sanaa A. sent in this savory recipe for Vegan Flan!
Make 6-8 servings
3 cups almond milk
4 tablespoons corn starch
1 1/2 cups sugar
1/2 cup candied orange peels, or orange marmalade*
12 ounces firm lite tofu
Preheat the oven to 375 F. In a heavy saucepan bring 1 cup of water with 1 cup of sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, washing down any sugar crystals that cling to side of pan with a pastry brush dipped in cold water, until it begins to turn golden. Swirl pan until syrup is a deep golden caramel. Divide caramel among 8 ramekins, coating bottoms. Set ramekins in a roasting pan.
In a chilled bowl, dissolve the corn starch in 1/2 cup of the almond milk. Add the rest of the almond milk and the rest of the sugar and mix well. In a food processor, place the candied orange peels or the orange marmalade and process until smooth. Add the tofu to the food processor and continue to puree until you have smooth paste. Fold the tofu orange paste into the almond milk.
Pour almond milk tofu custard among ramekins and add enough hot water to pan to reach halfway up sides of ramekins. Bake in middle of the oven until they are just set but still tremble slightly, about 40 minutes. Remove from the oven and allow them to cool completely on a rack. Refrigerate for couple hours or overnight.
*I prefer candied orange peels, the flavor is much stronger.