Description
This vegan flan recipe offers a luscious, creamy dessert made with coconut milk and vegan cream cheese, layered over a rich homemade caramel. Perfectly silky with a delicate caramel topping, it’s a fantastic plant-based alternative to traditional flan, requiring no eggs or dairy but delivering all the expected creaminess and flavor.
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 baking pan: Place a 21cm (8-inch) flanera or similar-sized cake pan without a removable base on a tray and set aside for caramel pouring.
- Make caramel: In a saucepan over low heat, dissolve sugar and water by stirring. Then increase heat to medium-high and do not stir anymore. Once boiling, gently swirl the pan to caramelize evenly. When caramel turns a deep amber color, remove from heat.
- Set caramel: Quickly pour the caramel into the pan and let it come to room temperature for about 30 minutes to harden.
- Blend custard: Combine evaporated coconut milk, condensed coconut milk, non-dairy milk, vegan cream cheese, cornstarch, agar-agar powder, vanilla, and sea salt in a high-speed blender and blend until completely smooth.
- Cook custard: Pour the blended mixture into a saucepan and heat over medium heat, whisking continuously. Bring to a simmer and cook for 5 minutes until thickened, stirring constantly to avoid burning.
- Incorporate butter: Place cubed vegan butter in a bowl with a fine-mesh sieve on top. Strain the hot custard into the butter, whisking until smooth and creamy. Allow to cool for 20 minutes at room temperature, whisking every 5 minutes to prevent a skin from forming.
- Assemble flan: Pour the cooled custard over the set caramel in the pan, smoothing the surface with a spoon or offset spatula. Let it cool to room temperature, cover with cling film, and refrigerate for 12 to 24 hours to fully set.
- Release flan from pan: Just before serving, carefully run a sharp knife about 1 inch deep around the pan’s inner edge to loosen the flan without ruining its surface.
- Invert and serve: Place a large plate over the pan, invert quickly, and slowly lift the pan off to let the flan unmold and the caramel sauce drizzle over it.
- Storage: Best served within 1 to 2 days after setting. Keep refrigerated and do not remove from mold until just before serving. Ideally make one day ahead for best flavor and texture.
Notes
- Use vegan butter cold and cubed to incorporate smoothly into the custard for a creamy texture.
- Agar-agar powder is preferred over flakes for consistent thickening and texture.
- Ensure the caramel cooking process is monitored closely to avoid burning; swirling is better than stirring after initial dissolve.
- Gentle whisking during custard cooking prevents clumping or burning on the pan bottom.
- Be very careful when loosening and unmolding the flan for clean presentation.
