Eggless Vanilla Flan

Eggless Vanilla Flan


Eggless Vanilla Flan
  • 370 gm    Almond Milk, soy milk or cows milk can be substituted.
  • 60 gm      Maple Syrup, pure
  • 0.8 gm     Iota Carrageenan ( seaweed)
  • 0.6 gm     Kappa Carrageenan ( seaweed)
  • 3                Vanilla Pods, scraped
Raspberry Coulis 
  • 250 gm    Raspberries
  • 100 gm    Palm Sugar (grated)
  • 50 ml       Water
  •                   Lemon Juice, squeeze


Eggless Vanilla Flan

Mix together the Iota, kappa and the vanilla seeds, or scrapings, this will aid in dispersion.

Add the mix to the milk, with the syrup and blend using an immersion blender to evenly disperse the powders.

Add the split vanilla beans to the milk and bring to the boil slowly, in order to activate (hydrate) the iota and kappa.

Allow to boil for 5 minutes prior to passing through a fine wire mesh, and pour into individual ramekins.

Refrigerate till cold and set.

Raspberry Coulis

Add the raspberries, palm sugar, water and lemon juice in a deep pot. heat to a simmer, and mix the ingredients, allow to cook out for 15 to 20 minutes.

The waters will have evaporated, leaving you with a sauce consistency puree, that will thicken as it cools.

Pass through a fine mesh strainer into a clean container and refrigerate till cool. 


Un-mould the flans with the aid of a paring knife or a spatula, to help break the seal of the mould.

Arrange on a serving plate and dress with the raspberry coulis.

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