If you’ve ever thought that the classic creme caramel couldn’t be veganized without sacrificing its luscious texture or rich flavor, you’re in for a delicious surprise with this Vegan Creme Caramel (Flan) Recipe. This dreamy dessert combines silky custard with a deep, golden caramel topping, all made from simple plant-based ingredients that come together to create a dairy-free delight every sweet tooth will adore. Whether you’re vegan, lactose-intolerant, or simply curious about a cruelty-free twist on a beloved favorite, this recipe promises indulgence with a light-hearted touch.

Vegan Creme Caramel (Flan) Recipe - Recipe Image

Ingredients You’ll Need

Creating a perfect Vegan Creme Caramel (Flan) Recipe is all about balance. The ingredients are simple yet carefully chosen to replicate the texture and flavor of the classic flan, ensuring every spoonful is smooth, creamy, and sweet with just the right caramel bite.

Water (75 g): Essential for dissolving the sugar and creating the base for your caramel sauce.
Caster sugar (200 g + 80 g): Superfine sugar helps create that glossy, golden caramel and sweet custard without any graininess.
Almond milk (500 ml unsweetened): Provides a mild nutty flavor and smoothness; swap for soy or coconut milk if nut allergies are a concern.
Cornflour (65 g): This thickening agent gives the custard its signature creamy texture without eggs.
Agar agar powder (¼ teaspoon): A plant-based gelatin alternative that helps the custard set perfectly firm yet tender.
Vanilla pod (1, optional but recommended): Adds an aromatic depth and natural sweetness that elevates the entire dish.
Full-fat chilled canned coconut milk (300 g): Adds richness and a velvety mouthfeel that makes the custard decadently smooth.
Vanilla extract (2 teaspoons): Intensifies the vanilla flavor for a warm, inviting taste.
Sea salt (¼ teaspoon): Balances the sweetness and enhances the overall flavor complexity.

How to Make Vegan Creme Caramel (Flan) Recipe

Step 1: Prepare Your Caramel

Begin by prepping your ramekins on a tray—they’ll hold the magic of your caramel and custard in perfectly portioned cups. Mix water and sugar in a saucepan over low heat, stirring gently until the sugar fully dissolves. Once dissolved, crank the heat up and resist the urge to stir—the caramel will bubble, bloom in color, and eventually turn a deep amber. Swirl the pan gently to achieve even caramelization, then quickly pour this golden nectar into your ramekins and let it cool until it sets into a glossy, golden base.

Step 2: Craft the Custard Base

While the caramel cools, it’s time to whip up the custard. Combine almond milk, sugar, cornflour, and agar agar powder over low heat, whisking until everything is smooth and sugar dissolves completely. Add in the fragrant vanilla pod seeds, coconut milk, vanilla extract, and a pinch of sea salt for that perfect balance. Simmer this mixture on medium-high heat while whisking constantly—this ensures it thickens without sticking or burning, transforming into a luscious custard that’s creamy and rich, yet completely vegan.

Step 3: Cool and Pour

Once thickened, strain the custard to remove any bits from the vanilla pod and cool it gently at room temperature. Whisk intermittently to keep the surface silky and skin-free. When the custard reaches the right temperature, pour it carefully over the hardened caramel in your ramekins, smoothing the top with a spoon. Cover with clingfilm and chill in the fridge for 8 to 12 hours to let the magic set completely.

Step 4: The Perfect Unmolding

When dessert time arrives, loosen the custard edges with a knife gently, being careful to keep the flan’s beautiful smooth surface intact. Flip the ramekin onto a serving plate and listen for a delightful “slurp” as the Vegan Creme Caramel (Flan) gently releases itself—revealing a glistening caramel sauce atop a perfectly creamy custard, ready to impress any guest or satisfy a personal craving.

How to Serve Vegan Creme Caramel (Flan) Recipe

Garnishes

Enhance your vegan flan with fresh touches like a few bright berries, a sprinkle of toasted coconut, or delicate edible flowers. Each adds a pop of color and a little texture contrast that complements the silky custard beautifully.

Side Dishes

This dessert pairs wonderfully with a crisp green salad dressed lightly with citrus—a refreshing counterbalance to the flan’s richness. Alternatively, a small scoop of vegan vanilla ice cream can bring extra indulgence to the experience.

Creative Ways to Present

Try serving your flan in elegant glass cups with layers of fresh fruit compote for a twist. Or, arrange multiple ramekins on a rustic wooden board alongside some handmade vegan cookies to create a stunning dessert platter perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in their ramekins, covered tightly with clingfilm, in the fridge. Vegan Creme Caramel (Flan) Recipe tastes best consumed within 1-2 days for that fresh, creamy texture and vibrant caramel topping.

Freezing

While you can freeze the flan, it might slightly alter the texture upon thawing—making it less smooth. If you do freeze, use airtight containers and thaw overnight in the refrigerator before serving.

Reheating

This dessert is best enjoyed cold straight from the fridge. If you prefer it a bit warmer, let it sit at room temperature for 10-15 minutes, but avoid heating it directly to preserve its silky texture and prevent the caramel from melting away.

FAQs

Can I use a different plant milk instead of almond milk?

Absolutely! Soy milk or coconut drinking milk both work beautifully in this Vegan Creme Caramel (Flan) Recipe, especially if you need a nut-free version. Just choose unsweetened varieties for best results.

What’s the role of agar agar powder in this recipe?

Agar agar acts as a vegan substitute for gelatin, helping the custard set firmly while keeping it tender. Be sure to use powder, not flakes, for consistent results.

Is it necessary to use a vanilla pod?

While optional, using a vanilla pod adds a lovely depth and aroma to the flan. If you don’t have one, vanilla extract will still make a flavorful custard.

Why shouldn’t I stir the caramel once it starts boiling?

Stirring the caramel can cause it to crystallize and become grainy. Swirling the pan gently keeps the caramel smooth and evenly colored, which is key for that glossy, perfect finish.

How long does it take for the custard to set in the fridge?

The custard needs 8 to 12 hours in the fridge to fully set and develop that classic flan texture. Planning ahead is essential, but trust me, the wait is worth it!

Final Thoughts

I truly believe that this Vegan Creme Caramel (Flan) Recipe is a game-changer when it comes to vegan desserts. It strikes a perfect balance between creamy, sweet, and sophisticated—all without a drop of dairy. Whether you’re making it for a special occasion or a cozy night in, it’s a delightful treat that’s bound to become a favorite. So go ahead, gather your ingredients, and share this comforting, classic-flavored flan with loved ones—you won’t regret it!

Vegan Creme Caramel (Flan) Recipe

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4 from 45 reviews

Author: admin
Total Time: 8 hours 30 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This Vegan Creme Caramel (Flan) is a luscious plant-based twist on the classic French dessert, featuring a silky coconut and almond milk custard topped with a rich caramel sauce. Perfectly creamy and naturally dairy-free, this recipe uses agar agar for the set, making it a delightful vegan option that can be enjoyed by all. The dessert requires patience for a slow chilling process but rewards you with a smooth, creamy texture and deep caramel flavor.

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

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Instructions

Preparation: Read through the full recipe and tips before beginning to ensure success with your vegan creme caramel.
Prepare ramekins: Arrange 4 large (240ml) or 6 small (180ml) ramekins on a tray and set aside.
Make the caramel: In a saucepan, combine water and 200 g caster sugar over low heat. Stir until sugar dissolves completely. Increase heat to medium-high and, without stirring, let the mixture boil and bubble. Watch carefully as it changes color, gently swirling to caramelize evenly. Once it reaches a deep amber color, immediately remove from heat.
Pour caramel into ramekins: Quickly distribute the hot caramel evenly among the ramekins. Let it cool at room temperature for about 30 minutes to harden.
Prepare custard base: In a clean saucepan, whisk together almond milk, 80 g caster sugar, cornflour, and agar agar powder over low heat until sugar dissolves.
Add flavorings: Split the vanilla pod and scrape out the seeds. Add both seeds and pod to the saucepan along with canned coconut milk, vanilla extract, and sea salt.
Cook custard: Increase heat to medium-high and bring mixture to a simmer, whisking continuously. Simmer for 5 minutes until thickened, stirring constantly with whisk and spatula to prevent burning.
Strain and cool custard: Remove from heat, strain through a sieve to remove vanilla pod pieces, and let cool at room temperature for 20 minutes, whisking every 5 minutes to prevent skin formation.
Fill ramekins: Pour the custard gently over the set caramel in each ramekin. Smooth the tops with the back of a spoon.
Refrigerate: Cover ramekins with clingfilm and refrigerate for 8-12 hours to fully set.
Demold the flans: Before serving, carefully run a sharp knife about one inch deep around the edges of each ramekin to loosen the custard without breaking the surface. Place a serving plate over the ramekin, invert quickly, and gently lift the ramekin off, listening for the signature ‘slurp’ as it unmolds.
Serve and store: Serve immediately for best texture. Keep any leftovers in their ramekins in the refrigerator and consume within 1-2 days. Recommended to prepare the dessert a day or night ahead.

Notes

Use agar agar powder, not flakes, for the custard to set properly.
Avoid stirring the caramel once it begins to boil to achieve a smooth caramel.
Maintaining constant whisking during custard simmer prevents burning and lumps.
Whisk custard while cooling to prevent a skin from forming on top.
If nut allergies are a concern, substitute almond milk with soy or coconut drinking milk.
The caramel sets quickly, so pour promptly into the ramekins.
For a more intense vanilla flavor, include the vanilla pod as indicated.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Stovetop
Cuisine: French-inspired