Description
This Vegan Flan is a creamy, caramel-topped dessert reimagined without dairy or eggs, using plant-based ingredients like coconut milks and vegan cream cheese. The silky custard is perfectly set with agar-agar and thickened with cornstarch, while the homemade caramel adds a luscious amber topping. Ideal for a delightful vegan treat that’s smooth, rich, and satisfying, this recipe requires a bit of patience but yields a stunning, elegant dessert.
Ingredients
Scale
Caramel
- 100 g granulated sugar
- 30 ml water
Custard
- 360 ml evaporated coconut milk
- 250 g sweetened condensed coconut milk
- 200 ml non-dairy milk (oat milk, almond milk, or soy milk)
- 200 g vegan cream cheese
- 40 g cornstarch
- 2 teaspoons agar-agar powder (NOT agar flakes)
- 2 teaspoons vanilla extract or vanilla bean paste
- ¼ teaspoon sea salt
- 60 g vegan butter (cold and cubed)
Instructions
- Prepare the pan: Place a 21cm/8-inch flanera or a similar-sized cake pan without a removable base on a tray and set aside to catch any drips.
- Make the caramel: Combine sugar and water in a saucepan over low heat, stirring until sugar dissolves. Increase heat to medium-high and stop stirring, swirling gently to caramelize evenly until the mixture turns a deep amber color. Remove from heat immediately.
- Set the caramel: Quickly pour the caramel into the prepared pan and let it cool at room temperature for about 30 minutes until it hardens.
- Blend the custard: In a high-speed blender, combine evaporated coconut milk, sweetened condensed coconut milk, non-dairy milk, vegan cream cheese, cornstarch, agar-agar powder, vanilla extract, and sea salt. Blend thoroughly until smooth.
- Cook the custard: Pour the blended custard into a saucepan and heat over medium heat. Stir continuously while bringing to a simmer, then cook for 5 minutes until it thickens, using both a whisk and a spatula to prevent burning. Remove from heat.
- Incorporate vegan butter: Place cold cubed vegan butter in a large mixing bowl with a fine-mesh sieve on top. Strain the hot custard through the sieve into the bowl and whisk together until the mixture is smooth and creamy. Allow it to cool at room temperature for 20 minutes, whisking every 5 minutes to prevent skin forming.
- Assemble the flan: Pour the cooled custard over the set caramel in the pan. Smooth the surface with the back of a spoon or an offset spatula. Let it come fully to room temperature, then cover with clingfilm and refrigerate for 12 to 24 hours to set properly.
- Unmold the flan: Before serving, carefully run a sharp knife around the inner edge of the pan about 1 inch deep to loosen the custard without damaging its smooth surface.
- Serve: Place a large serving plate on top of the pan and invert quickly but gently. Slowly lift the pan to release the flan, allowing the caramel sauce to cascade over the top and sides.
- Storage advice: Serve the flan within 1–2 days of setting for the best texture and flavor. Keep it refrigerated and do not unmold until just before serving. Preparing it a day in advance is recommended.
Notes
- Use agar-agar powder, not flakes, for proper setting and texture.
- Ensure the cake pan does not have a removable base to hold the caramel safely.
- Cold cubed vegan butter is crucial when whisking into hot custard to create a creamy finish.
- Do not stir caramel once it starts boiling to avoid crystallization; gently swirl the pan instead.
- Whisk the custard during cooling intervals to prevent forming a skin.
- Be gentle when unmolding to maintain the flan’s smooth and flawless surface.
- Make sure to refrigerate the flan for at least 12 hours for optimal setting.
