Silky Vegan Almond Flan with Caramel Drizzle

1.Prepare the Caramel: In a small, heavy-bottomed saucepan, combine the 1/2 cup sugar and 2 tablespoons of water. Heat over medium heat without stirring until the sugar dissolves and begins to turn a deep amber color. Swirl the pan gently if necessary, but do not stir with a utensil.

2.Immediately pour the hot caramel evenly into the bottom of a 6-inch round cake pan or 4-6 individual ramekins. Set aside to cool and harden.

3.Prepare the Flan Base: In a high-speed blender, combine the soaked cashews, almond milk, sugar (or maple syrup), vanilla extract, almond extract, turmeric (if using), and salt.

4.Blend on high speed until the mixture is completely smooth and creamy, ensuring no grit remains from the cashews.

5.Transfer the blended mixture to a medium saucepan. Whisk in the cornstarch (and agar-agar, if using) until fully dissolved.

6.Cook the mixture over medium heat, whisking constantly. It will begin to thicken significantly after about 5 to 8 minutes. Continue cooking until it reaches a gentle boil and is very thick, similar to a pudding consistency. This ensures the starch is fully activated.

7.Carefully pour the hot flan mixture over the hardened caramel layer in the prepared pan(s). Gently tap the pan on the counter a few times to release any large air bubbles.

8.Allow the flan to cool at room temperature for about 30 minutes, then cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely firm.

9.To Serve: Run a thin, sharp knife around the edge of the flan to loosen it from the sides. Place a serving plate upside down over the pan, and quickly invert the pan and plate together. The flan should release, allowing the caramel to drizzle down the sides. Serve chilled.