for 6 flaneras of 175 ml.


•850 ml. of oat milk (or other vegetable milk)
•100 gr. of sugar
•80 gr. vegan milk chocolate (or black)
•10 gr. of cocoa
•4 gr. agar-agar


•100 gr. of sugar
•½ glass of hot water


•We reserve a vegetable milk finger in a small glass and put it to cool in the fridge.

•In a small pot put to heat the vegetable milk with chocolate cut into pieces, cocoa and sugar. We remove from time to time with some rods to help the chocolate melts and all the ingredients are well integrated into the liquid.

•When our mixture for the custards starts to boil, we dissolve the agar-agar in the vegetable milk that we have reserved in the fridge. Once the agar-agar is dissolved, add it to the pot, mix well with the rods and let it boil for a couple of minutes.

•We remove the pot from the fire and let it temper a little. If we empty the mixture now in the flaneras we could burn ourselves.

•Meanwhile, we prepare the candy. In a saucepan with a thick bottom, heat the sugar with 2 tablespoons of water. The sugar will dissolve in the water and start to catch color. When the sugar begins to have a golden color, we add the hot water little by little, stirring each time we add a little water. Very careful splashing!

•When the water and sugar are well integrated, we empty the caramel in the flaneras and pour over the mixture of chocolate flan. Let cool in the refrigerator for a couple of hours or until we see that the flan is well set.

15 marzo, 2016
Autor: Delantal de Alces