No need to use chicken eggs, but you can still make delicious, creamy flan for your family on those peaceful vegetarian days. With 3 simple, quick recipes from TasteVN, you are sure to succeed. Let’s get cooking!
1. Vegetarian flan from cornstarch
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Preparation
10 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Vegetarian flan from cornstarch For 6 pieces
All-purpose flour 90 gr (flour type 11) Butter 74 gr Unsweetened fresh milk 1 liter Coffee 3 gr Cornstarch 10 gr Sugar 140 gr Salt a little Vanilla a little Water 300 ml
Ingredient image
How to make Vegetarian flan from cornstarch
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Cook the flour
Place a pot on the stove, add 74gr of unsalted butter, and stir over medium heat until the butter melts.
Then, add 100gr of flour and continue to mix over the lowest heat until the flour binds together.
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Stirring the Batter and Milk
Gradually pour 1 liter of milk into the flour pot while stirring evenly over the lowest heat until the flour completely dissolves.
Then, strain the flour mixture through a sieve to remove any lumps.
Next, pour the flour mixture back into the pot, add 50g of sugar, a little salt, and continue stirring evenly over medium heat.
When the batter is smooth and reaches a thick consistency, add a little vanilla, stir well for another minute, and it’s done.
Finally, pour the batter mixture into small molds and let it cool completely.
Note:
- You should stir continuously and evenly to avoid the batter from clumping and burning.
- Only start cooking the caramel when the surface of the cake has set. Avoid cooking early when the cake is not set yet, as the caramel may harden easily.
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Making coffee caramel
Place the pot on the stove, add 90gr of sugar, 15ml of water, and stir well over low heat until the sugar dissolves and turns a brown color like a cockroach wing.
Dissolve 10gr of starch, 300ml of water, and 1 teaspoon of coffee powder, then add to the pot and continue to stir well over medium heat.
When the mixture is well combined, boiling, and slightly thickened, turn off the heat. Pour evenly over the surface of the cake and let it set at room temperature or in the refrigerator.
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Final product
The flan will taste better if you place it in the refrigerator. When eaten, you will feel the softness and chewiness of the cake, with the bitter-sweet coffee jelly blending with the rich, lightly sweet cake underneath.
2. Vegetarian flan cake made from pumpkin
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Preparation
10 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Vegetarian flan cake made from pumpkin Serves 8 pieces
Pumpkin 1 piece (200gr) Sweetened fresh milk 220 ml Lemon juice 1 teaspoon Agar powder 1 teaspoon Sugar 2 tablespoons Condensed milk 3 tablespoons Water 50 ml
How to choose good pumpkin
- A good pumpkin usually has an orange-yellow color, mixed with dark green, yellow flesh, and has a sweet, fragrant taste, and relatively chewy texture.
- Choose heavy, firm pumpkins with smooth skin.
- Choose pumpkins with stems 2 – 5cm long. Pumpkins with short stems tend to rot faster.
- Choose round pumpkins, naturally segmented into relatively equal parts.
Required tools
How to make Vegetarian flan cake from pumpkin
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Prepare the pumpkin
Peel the pumpkin, wash it clean, and then cut it into pieces.
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Boil and Blend the Pumpkin
Boil a pot of water, then add the chopped pumpkin and cook until soft for about 10 minutes.
Next, put the pumpkin into a blender with 220ml of sweetened fresh milk and blend until smooth.
After blending, strain the pumpkin through a sieve for a smooth texture.
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Mix the Flan Mixture
Gradually add 3 tablespoons of condensed milk to the pumpkin mixture while stirring evenly to combine.
Next, add 1 teaspoon of gelatin powder and continue to stir well.
Finally, strain the mixture through a sieve about 2 – 3 times for a smooth texture.
Tip: You should mix the mixture gently in one direction to avoid bubbles forming when steaming the cake, which can cause holes.
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Making caramel
Place a pan on the stove, add 50ml of water, 2 tablespoons of sugar, and 1 teaspoon of lemon juice.
Heat the mixture over medium heat until completely dissolved and turns a brown color.
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Pouring into molds and steaming the cake
Spread a thin layer of caramel into the cake mold and let it harden. Then, pour the pumpkin mixture in and cover it.
Place a steaming rack into a pot of water, then arrange the cake inside, cover tightly, and steam over medium-low heat for 30 minutes.
After the cake is cooked, put it in the refrigerator for 8 hours before serving.
Tip: The cake will firm up after steaming but may still be slightly loose, however, you shouldn’t worry too much because the cake is already cooked; just place it in the refrigerator!
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Final Product
The flan cake, once completed, has a fragrant aroma, with a soft, smooth texture, rich and creamy, extremely delicious and no less than savory flan.
3. Vegetarian Flan from Nut Milk
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Preparation
10 minutes
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Cooking
45 minutes
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Difficulty
Medium
Ingredients for Vegetarian Flan from Nut Milk Serves 2 people
Nut Milk 360 ml Maple Syrup 2 tablespoons Coconut Milk 160 ml Agar Powder 2 tablespoons Cornstarch 2 tablespoons Pandan Leaves A little Lemon 1 slice Sugar 3 tablespoons Water 3 tablespoons Vanilla 1 tablespoon
Cooking Utensils
Ingredient Image
How to Make Vegan Flan from Nut Milk
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Make Caramel
Place a pan on the stove, add 3 tablespoons of sugar and 3 tablespoons of water, and let it sit without stirring.
Then turn on medium heat, cook until the mixture turns a light golden color, then squeeze in a slice of lemon to make the caramel thicker and tastier.
Wait for the mixture to turn a honey brown color, then turn off the heat and pour the mixture into the mold.
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Cook the Nut Milk Mixture
Gradually add: 360 ml of nut milk, 2 tablespoons of maple syrup, 2 tablespoons of cornstarch, 2 tablespoons of agar powder, and 1 tablespoon of vanilla into the pot, turn on medium heat to warm the mixture.
Then add 160 ml of coconut milk and a bit of pandan leaves into the pot, stir well and continue to warm for another 2 minutes before turning off the heat.
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Pour the mixture into the mold
After cooking the mixture, you pour the nut milk mixture into the flan mold that already has caramel.
You put the cake in the refrigerator for 5 – 8 hours before enjoying it.
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Final product
The vegan flan has a soft texture, fragrant, and creamy from the nut milk combined with the sweet caramel, balancing the sweetness making the cake more appealing.
TasteVN wishes you success in making 2 vegan flan recipes without eggs that are fragrant, rich, and nutritious for the family on days of pure vegetarianism!
*Source of recipe and images from the YouTube channel Vành Khuyên Lê and Bà Mẹ Quê
*You are invited to explore more delicious vegetarian recipes on the channel Tiktok BẾP CHAY XANH
