Almond Milk Vanilla Flan Delight

1.Preheat your oven to 350°F (175°C).

2.In a medium saucepan, combine 1 cup of almond milk, 1/2 cup sugar, cornstarch, salt, and 1 teaspoon vanilla extract. Whisk until smooth and cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil. Remove from heat and let it cool slightly.

3.In a separate bowl, whisk together 3 large eggs and 1/2 cup water until well combined. Gradually add the cooled almond milk mixture to the eggs, whisking continuously to prevent curdling.

4.Pour the flan mixture into a greased 9-inch round cake pan and set aside.

5.In another bowl, combine 1 cup all-purpose flour, 1/2 cup sugar, 1/4 cup vegetable oil, 1/2 cup almond milk, 1 teaspoon baking powder, and 1 teaspoon vanilla extract. Mix until smooth and well combined.

6.Gently pour the sponge cake batter over the flan mixture in the cake pan, being careful not to disturb the flan layer.

7.Place the cake pan in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the cake pan (this is a water bath).

8.Bake in the preheated oven for 45-50 minutes, or until the sponge is set and a toothpick inserted in the center comes out clean.

9.Once baked, remove the cake pan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to set completely.

10.To serve, run a knife around the edges of the pan to loosen the flan. Invert onto a serving plate, allowing the flan to gently release from the pan.

11.Top with a medley of seasonal berries and garnish with mint leaves before slicing and serving.