Coconut and almond crème caramel

Ingredients

• 200g demerara sugar
• tbsp water
• 150 ml unsweetened almond milk
• 200 ml coconut milk
• ½ level demitasse spoon* agar-agar powder

You will need

• 4 crème caramel moulds, about 7-cm-diameter, 4.5-cm-deep

* a small spoon, slightly smaller than a teaspoon, used for espresso.

Method

Crème caramel, or flan as it is called in Spanish, is a very popular dessert in Spain, Portugal and Latin America. It originated at the time when the Iberian Peninsula was part of the Roman Empire, and it was originally served with pepper.

1. Combine 50 g sugar with the water in a small saucepan and heat to a dark caramel, stirring constantly. Take care not to let it burn, as this will give it a bitter taste.

2. Carefully pour the caramel into the moulds and leave to cool.

3. Combine the almond milk, coconut milk, remaining sugar and the agar-agar in another pan and bring to the boil. Then pour the mixture over the caramel in the moulds.

4. Leave to cool for at least 2 hours in the refrigerator.

5. Run a knife around the inside of the moulds and turn the crème caramels out onto small plates.

Vegan Recipes from Spain by Gonzalo Baró, published by Grub Street Publishing, £18.99

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