If you want to make that version of flan, simply reduce the amount of agar-agar to 1 tsp. I like my flan thick and creamy ( as many of you expressed on my Instagram DMs), but there is another version of flan that is almost like a Fre nch crème caramel, very jiggly and delicate. However, your container must be able to sustain heat since we will be pouring scorching hot caramel into them. Gelatina de mosaico gets its bright colors and terrazzo look by featuring several different flavors (and thus colors) of gelatin.

I used small ceramic ramekins (3.5 oz.), but you can use whatever container you have at hand since these are not going in the oven, like these aluminum ramekins. In a small bowl, beat the cream cheese with a mixer until smooth. Add 1 1/2-2 cups ice cubes and stir until the jello starts to thicken about 3 minutes. I added oat milk so it wouldn’t taste too much like coconut. In a medium bowl, dissolve the jello in 1 cup boiling water, stirring 3 minutes. Coconut milk provides the fat needed to make this creamy and rich. Making Vegan Flan at Homeįor this vegan flan recipe, I decided to go with a mixture of coconut milk and oat milk. Agar agar’s gelling properties are stronger than gelatin’s. stir well to combine, cover and refrigerate for at least 6 hours or until firm. Ingredients 3 to 4 different flavor jello boxes. Mexican Kitchen 4 packages Jello (3 ounce size), in different colors and flavors 1 packet unflavored gelatin (.25 ounces) cup water 1 can evaporated milk. To each jello flavor, mix in 1/2 cup of cold water. However, you can’t use agar agar in the same quantities as you would gelatin. To each jello flavor add 1 cup of boiled water and stir well to dissolve the jello. You can use it just as you would powdered gelatin you must place it in a liquid and heat it up to dissolve it. Be sure to buy the powdered version not the flakes for this recipe.

Mexican gelatin recipes