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Flan with apricot preserves (vegan)
Prep time: 15 minutes Cook time: 20 minutes Serves 4
Katie Jordan of Sacramento is vegan and is always interested in trying new vegan recipes.
This recipe comes from Linda Harrington who found it in “Vegan Mexico, Soul-Satisfying Regional Recipes from Tamales to Tostadas” by Jason Wyrick (Vegan Heritage Press, November2016).
2 tablespoons melted vegan butter
¾ cup plus 3 tablespoons grated piloncillo or brown sugar, divided use
2 cups plain unsweetened almond milk, divided, plus more as needed
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
¼ teaspoon almond extract
6 black peppercorns
1/3 cup cornstarch
½ cup apricot preserves
¼ cup toasted slivered almonds
Brush four 4-inch ramekins with the melted vegan butter, then sprinkle 3 tablespoons of the brown sugar into them. Set aside.
In a small pot, bring 1½ cups of the almond milk to a simmer over medium heat and add the vanilla bean, almond extract, peppercorns and the remaining ¾ cup sugar. Gently simmer the milk mixture for 10 minutes, then remove and discard the peppercorns. Add more milk to bring the liquid in the pot to 1½ cups if necessary, and return it to a simmer. Make a slurry with the cornstarch and the remaining ½ cup milk, then slowly pour the slurry into the pot and whisk until it congeals. Transfer the flan to the ramekins. Chill in the refrigerator for 45 minutes.
When you plate the flan, gently flip the ramekins over onto the serving plates and carefully spread 2 tablespoons of the apricot preserves on each. Sprinkle each serving with the toasted slivered almonds.