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
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
