Flan Recipe
(gluten free & vegan)
makes two 3.5 inch ramekins

5 Tbsps raw sugar, brown sugar or sucanat
1 Tbps water


1.75 cups + 2 Tbsps So delicious vanilla coconut milk
2 Tbsps raw sugar or other sweetener to taste
1/2 teaspoon agar powder
1 Tbsp cornstarch
vanilla extract if using regular coconut milk

Caramel: In a pan, add in the sugar and water for the caramel and mix on medium heat. Let it come to a boil, reduce heat to low and keep stirring occasionally till it gets dark and thick. Pour the caramel in the ramekins and spread around while still hot. reserve the pan.I like my caramel dark and burnt and bitter.
Pudding: In a bowl whisk the agar powder into the coconut milk and add it to the pan in which you made caramel, on low heat.
Keep stirring frequently and let it come to a boil.
Add the cornstarch to a couple of tablespoon of cool coconut milk and mix well.
Add this cornstarch mixture and the sugar to the boiling milk and keep boiling for 7-10 minutes, or until desired thickness is reached.
Pour this boiling mixture in the caramel covered ramekins.
If your caramel is a nice thick layer, then bake the ramekins for 3-4 minutes in 375 degrees F, so the caramel melts and the mixture just begins to bubble on the edges, and the caramel mixes well with the bottom.(I like this version better.)
Let it cool for 10 minutes then refrigerate for atleast 2 hours.
You can also use soy/almond milk or creamer with vanilla extract to make the pudding and add half cup blended silken tofu just before almost done, bring to a boil and take off heat. Mix well and pour immediately into ramekins covered in caramel.
I made another batch with 1/2 cup coconut creamer, 1/2 cup coconut milk and 1/4 cup tofu and that was so creamy!
To serve, run knife gently along the sides to loosen the flan and invert it on the serving plate. If the flan doesnt slide out easily, then dip the bottoms of the ramekin in hot water for a minute and invert. Serve as is, or with fresh fruits.

chia seed pudding
4 cups of almond milk2 teaspoons of vanilla extract1/4 cup of maple syrup3/4 cup of chia seedscinnamon, for garnish
In a large bowl, mix together the almond milk, vanilla extract, and maple syrup until combined.  Then gently stir in the chia seeds.  Pour the mixture into an 8”x11” baking dish. Cover and refrigerate for 4 hours.  Ideally it is best to have it sit overnight to allow the chia seeds to gel and firm up. 
Serve with a dusting of cinnamon on top. 

Worm Hill Chocolate “Mud” Pudding Parfaitmakes one XL, 2 large or 3 small jar parfaits
Grass: 1 1/2 cups shredded unsweetened coconut2 Tbsp spinach juice (or any green veg juice)Rocks: 1 cup leftover chocolate cake, crumbled into bitsMud: 3 cups chocolate puddingSand: 1/4 cup wheat germDeep Sand: 1 cup vanilla cookies, crumbledWorms: Trader Joe’s Skinny Frites – crispy potato sticks (or another worm-looking food)Sign: craft your own Worm Hill signFlowers: optional – I used inedible flowers, to be removed before eating. You can use edible flowers or herbs – or be sure to remove inedible ones before serving!
To Assemble: First add the crumbled vanilla cookies. Then a plentiful amount of chocolate pudding. Then the chocolate cake and wheat germ. Then toss the coconut with the spinach juice to dye it green. Add a good amount of coconut. To with worms and garnish flowers and sign.
Banana Fudge Puding In a Jar
You’ll need:
 8 oz straight sided jars (you can buy HERE)
Vanilla wafers 9 or 10 per serving
Bananas (one banana per 4 jars or so)
3.4 oz box of instant banana cream pudding (one box will make about 8 of the 8 oz jars)
1 cup milk
1 cup heavy cream
Hot fudge sauce
Chocolate almond bark or candy melts
5 large egg whites
1 1/2 cups sugar
Melt candy coating according to  package directions and slice your bananas. Dip banana slices in the  chocolate and place on a wax paper lined baking sheet. Once all banana  slices are coated, place in the refrigerator to set.

Make your pudding according to box directions, substituting one cup of cream for one cup of the milk (yes I went there). Heat the hot fudge until spoonable, but not super hot.

Layer the jars as following:  Small  dab of pudding, one vanilla wafer on bottom and 4 around the sides  (rounded side facing out), a few spoonfuls of pudding, a few chocolate  covered banana slices, and a couple spoonfuls of hot fudge. Repeat  cookies, pudding, banana slices, and hot fudge. 

Make your meringue: Place egg whites  and sugar in a metal mixing bowl. Set bowl over a pot of simmering  water and whisk until sugar dissolves COMPLETELY. Transfer bowl over to  mixer and beat with whisk attachment for 5 minutes on Low. Increase  speed to High and beat for 5 more minutes. 

Pipe or spoon meringue on pudding. Brown with a kitchen torch.
Mini Mochaccino Puddings
4 cups milk
2/3 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa
1 tablespoon instant espresso powder
1/8 teaspoon salt
8 ounces bittersweet chocolate, broken up
1 tablespoon vanilla extract
1 cup heavy cream
2 tablespoons confectioners’ sugar
ground cinnamon, to garnish

Whisk milk, sugar, cornstarch, coca, espresso powder and salt in a large saucepan until blended.
Bring to a boil over medium-high heat, stirring often with a whisk and making sure to reach into corners of saucepan.
Boil for 1 minute, whisking until thickened.
Remove from heat; stir in chocolate and vanilla until chocolate is melted and mixture is smooth.
Pour into twelve small espresso cups or other small glasses.
Cover with wax paper; refrigerate at least 1 hour until firm.
When read to serve, beat cream and confectioners’ sugar until very soft peaks form.
Spread over tops of pudding and sprinkle with ground cinnamon.
Fudgy Banana Pudding Pops

1 box (4-serving size) chocolate fudge sugar-free fat-free instant pudding and pie filling mix2 cups fat-free (skim) milk1 medium ripe banana1 container Yoplait® Light very vanilla yogurt8 waxed paper cups (5-oz size)8 craft sticks (flat wooden sticks with round ends)
1. In medium bowl, beat pudding mix and milk with wire whisk about 2 minutes or until well blended. Let stand 5 minutes or until thickened.
2. Meanwhile, in small bowl, mash banana with fork. Stir in yogurt.
3. Place paper cups in 8-inch pan for easier handling. Spoon 2 tablespoons pudding into each cup. Divide yogurt mixture evenly among cups. Top with remaining pudding mixture. Tap cups on work surface to level top. Insert wooden stick into center of each pop.
4. Freeze pops about 2 hours or until solid. Store frozen pops in plastic freezer bag in freezer. Peel off paper cups before serving.
 Coffee Mug Pudding
Serves 2
1/2 cup unsalted butter1/2 cup sugar1 large egg1/2 cup milk3 sachets Cafe Enrista 3-in-1 Strong1 tsp vanilla extract1 cup cake flour1/2 tsp bicarb of soda (baking soda)1/4 tsp saltSyrup 1/2 cup milk1/2 cup cream2 sachets Cafe Enrista 3-in-1 Strong2 tbsp sugar
Pre-heat the oven to 180°c and grease 2 coffee mugs.
Melt the butter in a microwaveable container.
In a bowl, beat the sugar and egg until light and mix in the melted butter.
Heat the milk and stir in the Cafe Enrista.
Pour the coffee mixture and the vanilla into the sugar and egg mixture and stir well.
Sift in the cake flour, baking soda and salt and mix well.
Divide the batter between the two coffee mugs and place in the oven.
Bake for 15-20 minutes until a skewer inserted comes out clean.
Meanwhile, combine all the syrup ingredients in a small saucepan, stir to dissolve the sugar and allow to come to a boil. Once it’s come to a boil, turn the heat down.
Spoon the syrup over the pudding as soon as it comes out of the oven.
Serve with custard or thick cream.
Cupcake Crumble in a Jar
Here is what you will need:
* 2 or more leftover cupcakes – pop off the frosted flat tops (set aside) and crumble up the cake bottoms* whip up your favorite vanilla or chocolate (or both) pudding* a clean medium sized glass jar with lid – not too tall (I used a short and stout roasted red pepper jar)* optional additional crumble ingredients (fudge sauce, nuts, marshmallow creme, canned fruit, berries and more)
How To:
Now you start layering.First add some pudding.Then the cupcake crumbled bits.Then another layer of pudding.Then one of the frosted cupcake flat tops.Then more pudding.More crumbles.(Add additional ingredients along the way if you’d like)Last layer is one of the frosted cupcake flat tops.Close the jar lid and chill in the fridge for a while before serving. This way the pudding will help moisten the crumbles.Serve by spooning into dessert cups.
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