Nut Flan
Indulge in a delightful Nut Flan that takes you on a nostalgic journey without the sugar or dairy! This creamy dessert features a luscious blend of roasted nuts and coconut milk, creating a rich and satisfying treat that's perfect for any occasion. Whip it up effortlessly and enjoy a guilt-free slice of your childhood memories!
Prep
15
min
Cook
10
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 liter of organic apple juice (4.23 cup)
🥛Dairy & Eggs(1)
- 1 liter of hazelnut milk (4.23 cup)
🫙Pantry Staples(1)
- 1 vanilla pod
📦Other(1)
- 4 grams of agar-agar (0.14 oz)
Nutrition (per serving)
Calories
244
Protein
3g
Carbs
37g
Fat
10g
👨🍳 Instructions
- 1
Reduce 1 liter of organic apple juice until it becomes caramel and pour a small amount into the bottom of the molds.
- 2
Add the remaining caramel to the preparation, then mix in 1 liter of hazelnut milk, 1 vanilla pod, and 4 grams of agar-agar.
- 3
Bring the mixture to a boil and fill the rest of the molds.
- 4
Refrigerate for at least 5 hours and top with some apple caramel before serving.
💡 Pro Tips
- ✓Reduce apple juice to exactly 120-150ml (88-90% reduction) before it reaches true caramel stage, as apple sugars caramelize at 160°C and will become bitter if reduced beyond 95%.timing88-90% reduction | 160°C caramel point
- ✓Bloom agar-agar in 50ml cold hazelnut milk for 2 minutes before adding to the hot mixture, which hydrates the polysaccharide chains and ensures even gel formation without lumps or weak spots.technique2 minutes bloom time | 50ml cold liquid
- ✓Heat the agar-agar mixture to exactly 90°C (not boiling at 100°C) for 1-2 minutes after combining, as agar requires only brief heating to set properly; extended boiling breaks down its gel structure by 15-20%.timing90°C | 1-2 minutes
- ✓Refrigerate for 6-8 hours minimum (not just 5) because agar-agar requires complete hydration and cooling below 40°C to form its signature firm gel; premature serving results in 30% less structural integrity.timing6-8 hours | 40°C gel-set threshold
- ✓Split the vanilla pod lengthwise and scrape the seeds directly into the hazelnut milk before heating, as this releases 10x more flavor compounds than steeping whole pods, which only infuse the liquid surface.ingredient10x flavor extraction | seeds vs. whole pod
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
intermediate
Share this recipe
Nut Flan
Indulge in a delightful Nut Flan that takes you on a nostalgic journey without the sugar or dairy! This creamy dessert features a luscious blend of roasted nuts and coconut milk, creating a rich and satisfying treat that's perfect for any occasion. Whip it up effortlessly and enjoy a guilt-free slice of your childhood memories!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 liter of organic apple juice (4.23 cup)
🥛Dairy & Eggs(1)
- 1 liter of hazelnut milk (4.23 cup)
🫙Pantry Staples(1)
- 1 vanilla pod
📦Other(1)
- 4 grams of agar-agar (0.14 oz)
Nutrition (per serving)
Calories
244
Protein
3g
Carbs
37g
Fat
10g
👨🍳 Instructions
- 1
Reduce 1 liter of organic apple juice until it becomes caramel and pour a small amount into the bottom of the molds.
- 2
Add the remaining caramel to the preparation, then mix in 1 liter of hazelnut milk, 1 vanilla pod, and 4 grams of agar-agar.
- 3
Bring the mixture to a boil and fill the rest of the molds.
- 4
Refrigerate for at least 5 hours and top with some apple caramel before serving.
💡 Pro Tips
- ✓Reduce apple juice to exactly 120-150ml (88-90% reduction) before it reaches true caramel stage, as apple sugars caramelize at 160°C and will become bitter if reduced beyond 95%.timing88-90% reduction | 160°C caramel point
- ✓Bloom agar-agar in 50ml cold hazelnut milk for 2 minutes before adding to the hot mixture, which hydrates the polysaccharide chains and ensures even gel formation without lumps or weak spots.technique2 minutes bloom time | 50ml cold liquid
- ✓Heat the agar-agar mixture to exactly 90°C (not boiling at 100°C) for 1-2 minutes after combining, as agar requires only brief heating to set properly; extended boiling breaks down its gel structure by 15-20%.timing90°C | 1-2 minutes
- ✓Refrigerate for 6-8 hours minimum (not just 5) because agar-agar requires complete hydration and cooling below 40°C to form its signature firm gel; premature serving results in 30% less structural integrity.timing6-8 hours | 40°C gel-set threshold
- ✓Split the vanilla pod lengthwise and scrape the seeds directly into the hazelnut milk before heating, as this releases 10x more flavor compounds than steeping whole pods, which only infuse the liquid surface.ingredient10x flavor extraction | seeds vs. whole pod