For the Caramel:
1/2 cup sugar
For the Custard:
2 cups plain soy milk
1 Tbsp. agar-agar flakes
1/2 cup extra-firm silken tofu
1 1/2 Tbsp. sugar
1 Tbsp. vanilla extract
Pinch of salt
For the Caramel:
• Place the sugar in a saucepan over medium-low heat. Stir and melt until golden. Pour into the bottom of ramekins.
For the Custard:
• Place the soy milk in a medium saucepan and sprinkle with the agar flakes. Let sit for 10 minutes. Bring to a boil, then reduce the heat to low and cook, stirring often, for 5 minutes, or until the agar has dissolved.
• Put the tofu, sugar, vanilla, salt, and soy milk mixture in a blender and blend until very smooth.
• Pour into the ramekins over the syrup, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.
• To remove from the ramekins, dip the bottom in hot water for about 15 seconds, then turn over onto a plate.
Makes 3 large or 6 small flan
