FLAN

FLAN

 

Flap Flap-didn't work in a large pan.

Preparation time: 10 minutes

Yield: 8 servings

Topping

1.2-cup agave nectar

2-teaspoon vanilla

Flan Cream

2 containers of Silken Tofu

1/4- cup coconut oil

1/2-cup agave

2-tablespoons arrowroot powder

In a pot over medium heat stir agave until light brown and thickened.  Stir in vanilla. 

Spray individual ramekins with coconut oil. 

Place the thickened agave in the ramekins.

Blenderize the tofu, coconut oil, agave, and arrowroot. 

Fill each ramekin. 

Place the ramekins on a baking sheet with a half-inch of water.

Bake at 350 degrees for 20 minuets. 

Leave the individual flans in the over with the oven turned off to cool. 

Refrigerate for 2 hours or overnight.

Place the serving plate on top, invert, and serve.

 

Success in front with an individual serving.  Behind another Flan Flop.