This flan is a little something that I had forgotten about until not long ago. I remember my mum making it when we were little, however it was a lost memory until a couple of months ago, when all of a sudden she brought it back into my life.
As soon as I tasted a mouthful, I had instant taste recognition and memory of this delicious treat – it’s like we never parted!
This recipe actually comes to you from the Australian Women’s Weekly Vegetarian Cookbook – classic meals coming to you from 1990. When mum made it most recently, she omitted some of the non vegan ingredients.
I enjoyed it so much, I made it again the following week, but tweaked the recipe, making some substitutions and minor changes.
1 litre non-dairy milk
3/4 cup coconut sugar
1 Tbsp lemon zest
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup polenta
3/4 cup sultanas
1/3 cup chopped walnuts
1/2 cup coconut cream
1 large granny smith apple, thinly sliced
1 1/2 Tbsp maple syrup
3 tsp coconut sugar, extra
1 tsp ground cinnamon, extra
Preheat oven to 180C and lightly grease a 20cm springform tin.
Heat the milk, sugar, nuttelex, lemon zest and spices in a medium saucepan. Stir over high heat, without boiling, until sugar is dissolved.
Bring to boil, reduce heat and stir in polenta. Cover and cook over a low heat for about 10 minutes, stirring occasionally.
Remove from heat, stir in sultanas, walnuts and coconut cream. Pour into prepared tin.
Combine extra sugar and cinnamon in a small bowl. Arrange apple slices on the top of the flan, then pour maple syrup over the top. Sprinkle with sugar mix.
Bake for approximately 35 minutes, or until apple is tender and the flan has come slightly away from the side of the tin.
Cool to room temperature. Remove from tin, serve with a drizzle of coconut cream if desired.