|
To make the caramelized Sucanat, heat 6 tablespoons of the Sucanat in an ovenproof flan mold over low heat, stirring constantly, until the Sucanat has melted and is golden brown. Tilt the pan to coat the bottom and sides. Remove from the heat and let cool for at least 30 minutes, tilting the pan occasionally to coat the sides.
Preheat the oven to 350 degrees F.
To make the custard, in a medium saucepan, mix 2 cups of the soy milk with 3 tablespoons of the Sucanat and the lemon zest. Cook slowly over low heat for 30 minutes, stirring constantly. Remove the lemon pieces and discard. Ina large bowl, beat the eggs and egg yolks lightly. Blend 3 tablespoons of the Sucanat and the remaining milk. Gently add the boiled soy milk and stir. Pour the custard mixture into the mold on top of the caramelized Sucanat. Place the mold in a pan of hot water. (The water should come halfway up the sides of the mold). Cook over medium heat for 30 minutes. Transfer the flan mold, still in the pan of water, to the oven and bake for 30 minutes, or until a knife inserted comes out clean. Immediately remove from the pan of water and cool, covered, at room temperature. Refrigerate, covered, until ready to serve. Unmold by loosening the sides of the custard with a knife and place a serve plate of the mold. Turn the mold over onto the serving plate. |
