Strawberry Flan with Almond Milk

Gluten-free, Dairy-free.

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Bonjour and welcome to recipe no. 12.

Here is a creation free of gluten and lactose, fresh as a summer breeze. It melts on the tongue with the grace of Granita, while keeping the velvety smoothness of almond milk. It's surprising, even unsettling, and it feels good to venture off the beaten path.

Savor it the same day, when all the aromas reach their fullness. If you must keep it, offer it the refrigerator and the embrace of an airtight container.

P.S.: You'll discover at the end of the recipe a video of the Golden Hour over our Provençal wheat fields.

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Strawberry Flan with Almond Milk

Flan aux fraises et lait d'amande

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Ingredients

8 flans:

• 500 g ripe strawberries

• Juice of half a lemon

• 400 ml almond milk (or other plant-based milk)

• 2 g agar-agar

• Strawberry syrup and mint leaves (optional)

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Instructions

1. Wash, hull¹, and blend the strawberries. Pass the purée through a fine sieve to remove the seeds.

2. Squeeze the juice of half a lemon and mix it with the strawberry purée.

3. In a saucepan, combine the almond milk, the strawberry purée, and the agar-agar. Heat over medium until it comes to a boil² (agar-agar needs to boil to activate). Keep at a gentle boil for 30 seconds, stirring constantly.

4. Pour the mixture into cupcake molds, small glasses, individual molds, or a large dish if you prefer one big flan. Let cool slightly, then refrigerate for at least 3 hours.

5. Just before serving, top with a few fresh strawberry pieces, a drizzle of strawberry syrup, and, if you like, a mint leaf for a fresh touch.

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Thank you for reading, let me know what you think in the comments!

1. Hull (équeuter, in French) means to remove the outer stem or leafy part of a fruit, especially soft fruits like strawberries.

2. Boiling (ébullition, in French) is the point at which a liquid gets hot enough to form bubbles that rise to the surface.