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Caramel Flan

Flan makes a great dessert for Sabbath lunch at home!

This recipe comes from http://blog.vegcooking.com

Ingredients:

For the Caramel:

1/2 cup sugar

•Place the sugar in a saucepan over medium-low heat. Stir and melt until golden. Pour into the bottom of ramekins.

For the Custard:

2 cups plain soy milk
1 Tbsp. agar-agar flakes
1/2 cup extra-firm silken tofu
1 1/2 Tbsp. sugar
1 Tbsp. vanilla extract
Pinch of salt

Directions:

•Place the soy milk in a medium saucepan and sprinkle with the agar flakes. Let sit for 10 minutes. Bring to a boil, then reduce the heat to low and cook, stirring often, for 5 minutes, or until the agar has dissolved.

•Put the tofu, sugar, vanilla, salt, and soy milk mixture in a blender and blend until very smooth.

•Pour into the ramekins over the syrup, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.

•To remove from the ramekins, dip the bottom in hot water for about 15 seconds, then turn over onto a plate.