Description
This Vegan Creme Caramel (Flan) recipe offers a delicious plant-based twist on the classic dessert, featuring a rich caramel layer and a creamy, smooth custard made with almond and coconut milk. Perfect for a dairy-free, egg-free indulgence, it’s simple to prepare with a few key ingredients and requires chilling overnight for the best results.
Ingredients
Scale
Caramel
- 75 g water
- 200 g caster sugar (superfine)
Custard
- 500 ml almond milk (unsweetened) (use soy milk or coconut drinking milk for nut-free version)
- 80 g caster sugar (superfine)
- 65 g cornflour (cornstarch)
- ¼ teaspoon agar agar powder (NOT agar flakes)
- 1 vanilla pod (optional but recommended)
- 300 g full-fat chilled canned coconut milk
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
Instructions
- Preparation: Begin by reading through all tips and the recipe fully to ensure success. Place 4 large (240ml) or 6 small (180ml) ramekins on a tray and set aside.
- Make the Caramel: In a saucepan, add water and 200 g caster sugar. Place over low heat and stir until all sugar dissolves. Increase heat to medium-high and do not stir; let the mixture bubble and caramelize, gently swirling the pan to color evenly. When caramel reaches a deep amber color, remove from heat.
- Distribute Caramel: Quickly pour the caramel into ramekins, coating the base evenly. Allow caramel to cool and harden at room temperature for about 30 minutes.
- Prepare the Custard Mix: In a separate saucepan, combine almond milk, 80 g caster sugar, cornflour, and agar agar powder. Place over low heat and whisk vigorously until sugar dissolves.
- Add Flavorings: Slice the vanilla pod in half, scrape out the seeds, and add both seeds and pod to the saucepan along with chilled coconut milk, vanilla extract, and sea salt.
- Cook Custard: Increase heat to medium-high and bring to a simmer, whisking continuously to avoid burning. Simmer for 5 minutes until thickened, alternating between whisk and spatula for constant stirring.
- Strain and Cool: Remove from heat and strain custard through a sieve to remove any vanilla pod pieces. Let cool at room temperature for 20 minutes, whisking every 5 minutes to prevent skin formation.
- Assemble: Pour custard evenly over the set caramel in ramekins and smooth the tops with a spoon.
- Chill: Cover ramekins tightly with clingfilm and refrigerate for 8 to 12 hours to fully set.
- Unmold Before Serving: Run a sharp knife carefully around the inner edges of the ramekins about 1 inch deep to loosen the custard without damaging its surface.
- Serve: Place a plate on top of a ramekin, invert it quickly, and slowly lift the ramekin allowing the creme caramel to release with a gentle ‘slurp’.
- Storage: Best enjoyed within 1-2 days of setting. Keep the creme caramel in ramekins until ready to serve, and prepare the dessert a day ahead for optimal flavor and texture.
Notes
- Use agar agar powder, not flakes, for best texture in the custard.
- For nut allergies, substitute almond milk with soy or coconut drinking milk.
- Full-fat canned coconut milk enriches the custard’s creaminess.
- Carefully watch the caramel as it can burn quickly once it starts to color.
- Whisk custard regularly during cooling to prevent a skin forming on top.
- Do not stir caramel once it begins boiling to allow proper caramelization.
