Description
This Vegan Flan is a creamy, dairy-free dessert that perfectly mimics the rich texture and caramel flavor of traditional flan using plant-based ingredients. Made with coconut milk, vegan cream cheese, and flavored with vanilla, this flan sets with agar-agar for a smooth, silky custard. It’s caramelized to perfection and refrigerated overnight for the best taste and texture, making it a delightful vegan treat suitable for gatherings and special occasions.
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 overflow.
- Make the caramel: In a saucepan over low heat, dissolve sugar and water by stirring continuously. Increase heat to medium-high without stirring and watch carefully as the mixture boils and changes from pale to deep amber caramel color. Swirl gently to caramelize evenly, then remove from heat.
- Pour caramel into mold: Quickly pour the caramel into the flanera or cake pan and allow it to cool at room temperature until hardened, about 30 minutes.
- Blend custard ingredients: Combine evaporated coconut milk, sweetened condensed coconut milk, non-dairy milk, vegan cream cheese, cornstarch, agar-agar powder, vanilla extract, and sea salt in a high-speed blender; blend until smooth.
- Cook custard: Pour the blended custard mixture into a saucepan and heat over medium, bringing it to a simmer while whisking constantly to prevent burning. Simmer for 5 minutes until thickened and creamy, then remove from heat.
- Strain custard and mix with butter: Place cold cubed vegan butter in a large bowl and set a fine-mesh sieve over it. Pour custard through sieve into butter bowl and whisk until smooth and creamy. Let cool at room temperature for 20 minutes, whisking every 5 minutes to prevent skin formation.
- Assemble flan: Pour the custard evenly over the set caramel in the mold and smooth the surface with a spoon or offset spatula. Let cool to room temperature, then cover with clingfilm and refrigerate for 12-24 hours until fully set.
- Unmold flan: Before serving, carefully run a sharp knife about 1 inch deep around the pan’s inner edge to loosen the custard. Avoid cutting deeper to maintain the flan’s smooth appearance.
- Serve: Place a large serving plate atop the pan, invert the mold carefully, and slowly lift the pan off to release the flan. The caramel will cascade elegantly down the sides.
- Storage tips: For best flavor and texture, consume within 1-2 days of setting. Keep flan refrigerated and do not unmold until just before serving. Preparing one day ahead is recommended.
Notes
- Use a flanera or cake pan without a removable base to avoid leaks during caramel pouring.
- Do not stir caramel after sugar dissolves; swirling helps prevent crystallization.
- Cold vegan butter is essential to be whisked into the hot custard for a smooth, creamy texture.
- Continuous whisking during cooking and cooling prevents lumps and skin formation.
- Allow adequate refrigeration time for proper flan setting and flavor development.
- The recipe uses agar-agar powder for vegan-friendly gelling; do not substitute with agar flakes.
