Vegan Pumpkin Flan
This is a dairy-free and egg-free modification of a traditional Filipino Leche Flan.
(approx ½ of a 13 ounce can)
(unsweetened, plain, vanilla or lite vanilla)
(¾ cup if you want it sweeter)
(optional – nice touch for holidays)
To make Caramel:
boil sugar and water in a small saucepan until it is thick. You will know it’s ready when the caramel does not drip from a spoon.
pour caramel into a pan/mold and manipulate the dish to spread the caramel on sides of pan and then make sure caramel is evenly covered on the bottom of pan
Set aside to let caramel cool and harden in pan at room temperature
To make Flan:
Preheat oven to 350 degrees.
Place all filling ingredients in a food processor fitted with a metal blade and process until smooth and completely combined.
Scrape into the caramel lined pan. Gently smooth top
Place the pan/mold in a larger roasting pan and fill the surrounding area with hot water until it reaches up to the same height as the flan mixture.
Bake for 45 minutes
Allow flan to cool in pan completely before refrigerating it for at least 4 hours (ideally overnight) covered with foil or saran wrap.
To unmold the flan, simply run a knife around the sides, place an upside down serving platter over the flan then invert really quickly.
Can substitute pumpkin puree for butternut squash puree