We start the weekend preparing a flan, but not just any. East Almond Flan and caramel sauce does not contain eggs or milk, which allows many people who are intolerant to these products to enjoy it. A great proposal to try new flavors, don't you think?
The flan is made with milk and almond oil, using agar-agar as gelling agent. It is a white, odorless and tasteless powder, obtained from seaweed. A product
100% natural with a gelling power ten times higher than that of gelatin. Have you never used it? You already have one more excuse to make this recipe. A recipe without an oven and that you can prepare in advance and reserve in the fridge.
Almond flan with caramel
This almond flan and caramel sauce is suitable for all those who are lactose intolerant. A very simple dessert that you can prepare in advance.
Author María
Recipe type: Dessert
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 500 ml. almond milk
- 3 tablespoons of honey or agave syrup
- 2 g. agar - agar
- 2 drops of almond extract
For the liquid caramel
- 6 tablespoons sugar
- A few drops of water
- 150 ml. liquid cream
To decorate
- 4 almonds
Preparation
- We mix in a saucepan almond milk with honey.
- We add the agar-agar and bring to a boil. Cook 3-4 minutes and remove from heat.
- We incorporate the almond extract and we mix.
- We place on a tray some silicone molds and we fill them with the mixture.
- We take to the fridge for about 2 hours.
- For make the caramel, we put the sugar in a saucepan and sprinkle it with a few drops of water. We put the fire and let the sugar little by little crystallize and take on a beautiful golden color.
- Once it «thickens» and acquires that dark golden color so characteristic of caramel, we remove the saucepan from the heat and we incorporate the warm cream little by little stirring with a wooden spoon. Do it carefully to avoid splashing-
- We put the fire back and cook, stirring gently until obtaining a homogeneous caramel.
- We serve the flan decorated with an almond and the caramel sauce.