Yield: 8 servings
For this Thai-inspired version of my go-to Pumpkin Flan, I simply substituted coconut milk for the soy milk. We had our Thanksgiving meal as a late lunch sans dessert at around 2:30 p.m. and then went to a 5 p.m. screening of “A Christmas Carol.” When we got home to have dessert, we were starving and it was dark outside, so I didn’t get a photograph of it. Therefore, I’m re-posting the photographed version of it made with soy milk, as it looks virtually identical. However, for our Thai meal, I combined vegan sour cream with a little maple syrup and spooned that over each serving, garnishing the tops with walnut pieces and a sprinkling of pumpkin pie spice. I should have made two flans, as virtually everyone wanted seconds.
1-12 ounce block of firm Silken Tofu (drained)
3/4-1 cup pureed pumpkin
1 cup coconut milk
2 ½ tablespoons cornstarch (you may alternatively use 1/3 cup all-purpose flour, but the result may be slightly more cakey than custardy)
1 tablespoon pumpkin pie spice
1/2 cup brown sugar (this is not a really sweet custard, so add another ¼ cup brown sugar if you prefer)
1 teaspoon vanilla extract
Custard: Preheat oven to 350 degrees. Oil an 8-9 inch round glass or ceramic pie dish. Place all filling ingredients in a food processor fitted with a metal blade and process until smooth and completely combined. Scrape into the pie dish, gently smooth top, and bake 45 minutes (but check every 5 minutes beginning at 30. When you touch the top, it should not leave a mark and, when jiggled, it should move slightly, but appear mostly set.) Let cool to room temperature on a wire rack and, if not serving right away, chill, covered. Serve chilled or at room temperature with topping and garnish.
about 1/2 cup vegan sour cream
3-4 tablespoons maple syrup
Whisk together until well combined. Chill if not using immediately.
Garnish: a sprinkling of walnut pieces and pumpkin pie spice