There’s no faster, surer way to enrich soup than by stirring in a handful of grains; they absorb the surrounding flavors and release starch to make the broth thick and creamy. Bulgur is ideal because it cooks in a flash, but you can use whatever you’ve got, including already cooked grains (leftovers are perfect) or ground grains like cornmeal. Depending on which you choose, the cooking time may decrease or increase from a little to (rarely) a lot, and you might need to add more liquid.
The classic caramel-sauced custard of Spain and Latin America is usually made with milk or cream and plenty of egg yolks. This version is creamy, rich, and sweet but dairy-free, thanks to coconut milk, tofu, and gelatin. For best results, use full-fat (not light) coconut milk. You can also add ½ cup shredded coconut to the custard, which will sacrifice the flan’s smoothness but does add some chew and intensifies the flavor.