Flan recipe with little egg possible?

Question

I love flans but they usually have a lot of eggs, which I try not to eat too much due to high cholesterol. Do you know of a recipe that requires very little egg? I'd also like to try other flavors such as pumpkin, apple, or coffee (my favorite flavor in the whole world)

Answer 1

http://www.recipesforvegans.co.uk/sundriedtomatoandmushroomflan.html

Answer 2

Here are some flan-type recipes that I found that do not use eggs at all! There are variations listed, with the flavors that you mentiones as well as some others! Hope it elps and good luck!

PANNA COTTA (ITALIAN-STYLE "COOKED CREAM" PUDDING)
Serves 8 "Nonna"s Italian Kitchen Cookbook" by Bryanna Clark Grogan

This rich molded pudding, usually made of cream thickened with gelatin, is a speciality of the Emiglia-Romagna region, one of the richest cuisines in Italy. It is traditionally served by itself, but modern recipes often pair it with fruit or fruit sauce. This makes an excellent light dessert after an elegant company meal.

2 and 1/3 c. soymilk
3/4 tsp. agar powder OR 1 and 1/2 T. agar flakes
1 box (12.3 oz.) extra-firm SILKEN tofu
7 T. light unbleached sugar or white beet sugar
1/3 c. raw cashew pieces, ground in a minichopper or spice mill
5 tsp. EACH vanilla and fresh lemon juice
3/4 tsp. lemon extract or grated lemon zest (preferably organic)
1/4 tsp. salt

If you are cooking the pudding on top of the stove, soak the milk and agar in a heavy saucepan while you proceed with the next step. If you are cooking it in the microwave, soak the milk and agar in a large microwave-proof bowl or beaker.

In the food processor, blend the tofu, sugar, ground cashews, vanilla, lemon juice, lemon extract or zest, and salt until VERY smooth-- be patient!

Heat the milk and agar either in the saucepan over high heat, stirring until it comes to a boil, then reducing the heat and simmering 2 minutes; OR in the microwave on HI for 2 minutes, stirring, then on HI for 2 more minutes.

Pour the hot mixture into the feed tube of the food processor while the motor is running, mixing well with the processed mixture. Stir down the bubbles.

Pour into 8 custard cups or molds with fairly wide bottoms (not the kind with very narrow bottoms), rinsed first with cold water. Chill the puddings until firm and cold, then dip the bottoms of the molds in hot water for a few seconds to loosen, and unmold carefully on small dessert plates.

VARIATIONS:

"CREME CARAMEL": Omit the lemon extract or lemon zest from the pudding. Before making the pudding, make a syrup of 5 T. unbleached sugar and 3 T. water. Simmer it uncovered for 5 minutes. Divide the syrup evenly between the 8 custard cups and rotate each cup to coat the bottom and sides with syrup. Pour the pudding into the coated cups and proceed as directed. each pudding will have a coating of syrup on top.

PUMPKIN CARAMEL CUSTARD: Omit the lemon extract or lemon zest. Replace 2/3 of the soymilk with 2/3 c. canned puréed pumpkin. Use 10 T. sugar. Add 1/4 tsp. pumpkin pie spice, or to taste. Use the syrup topping from "Creme Caramel", above. Add 1 T. minced candied ginger to the syrup, if you like.

CAPUCCINO CREMES: Omit the lemon zest or lemon extract. To half the Panna Cotta recipe add 1 and 3/4 T. espresso powder. Pour the white mixture evenly into the custard molds and let it chill until firmed up a bit (keep the coffee mixture just warm enough to keep it liquid). Pour the coffee mixture over the white mixture. Chill and unmold as above. Decorated with crushed espresso beans, chocolate-covered espresso beans, grated non-dairy semi-sweet chocolate, or Dutch cocoa mixed 1/2-and-1/2 in a dry blender or mini-chopper with dark unbleached sugar.

COCONUT CUSTARD: This is a great ending to both Asian and South American meals. Use only 2 and 1/2 tsp. vanilla and add 1 tsp. coconut extract. Omit lemon extract or lemon zest. Use 10 T. sugar. Top with tropical fruits, such as pineapple, mango, papaya, etc.. NOTE: You may use the syrup topping from the "Creme Caramel", above, if you wish.


BRYANNA'COCONUT FLAN OR CARAMEL CREAM PUDDING Serves 6
(from my books "The Almost No-Fat Cookbook" and "The Almost No-Fat Holiday Cookbook")

This light tofu pudding is very much like an egg custard made with coconut milk-- a very common Southeast Asian dessert. I like to serve it with chunks of canned pineapple and fresh mint sprigs as an edible decoration.

Syrup:
5 T. unbleached sugar or Sucanat
3 T. water

Pudding:
2/3 c. firm or medium-firm tofu, crumbled
2 T. light unbleached or white beet sugar
1 T. of the Syrup, above
3/4 tsp. coconut extract
pinch of salt
2 and 1/2 c. soymilk or other non-dairy milk
1 and 1/2 T. agar flakes, OR 3/4 tsp. agar powder

To make the Syrup, bring the water and sugar to a boil in a small saucepan with a heavy bottom, over low heat. Simmer uncovered for 5 minutes. Remove from the heat.

Working quickly, place in the blender the tofu, 1 T. of Syrup, 2 T. sugar, coconut extract and salt. Set this aside and pour the remaining syrup evenly into 6 custard molds. Rotate each one to coat the base and sides with the syrup. Set aside.

Into the same saucepan pour the non-dairy milk and the agar. Bring this quickly to a boil, stirring constantly, then reduce heat and simmer for 5 minutes. Continue stirring. Add this hot
milk mixture to the ingredients in the blender and immediately blend it to a smooth cream. Stir down the bubbles.

Pour the blended mixture into the coated molds, and skim off any remaining foam. Cover the molds with plastic wrap, and refrigerate them until serving time.

To unmold the puddings, dip the bottom of each mold briefly into boiling water, then remove the plastic wrap and turn upside down on a dessert plate. The pudding should slide out easily. Pour any syrup left in the bottom of the mold over the pudding.

Decorate each plate with fruit and mint or lemon balm sprigs.

CARAMEL CREAM PUDDING: From the Pudding mixture, omit the coconut extract and the 2 T. sugar and add 4 tsp. vanilla extract. Proceed as directed