Chocolate Almond Flan

Makes 6 servings

You'll savor every last drop of the caramel syrup that runs down the sides of this silky smooth custard.

1/2 cup sugar
1/4 cup cocoa
1/2 cup fat-free sweetened condensed milk
3/4 cup plain soy milk or almond milk
2 large eggs
6 ounces (3/4 cup) firm silken tofu
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
2 tablespoons sliced almonds, toasted
Cooking spray

1. Preheat oven to 350 degrees. Lightly coat 6 8-ounce custard cups or ramekins with cooking spray.

2. Caramelize sugar by heating in a small, heavy skillet over medium heat, stirring just until melted. Cook until syrup is medium brown, about 3 minutes. Immediately pour 1 tablespoon syrup into each custard cup, swirling to cover bottom. (Divide syrup between cups.)

3. In a blender or food processor, combine cocoa, sweetened condensed milk, milk, eggs, tofu, vanilla, and almond extract. Blend until smooth. Pour into prepared cups and place in a large shallow baking pan. Pour hot water into the baking pan until it comes halfway up the sides of the cups. Bake 35 to 40 minutes, until the centers barely jiggle.

4. Remove cups from hot water with a spatula; cool on a wire rack. Chill at least 4 hours or overnight.

5. When ready to serve, gently loosen the edges of each flan with a thin knife. Place a serving plate upside down on top of the cup; invert flan onto plate. Top each flan with 1 teaspoon toasted almonds.

LACTO/OVO

Jean Patterson is a freelance food writer based in Pasadena, California.

"Custard's Last Stand"
Copyright 2000 by Veggie Life. All rights reserved.
Originally published in Veggie Life, Spring 2000.