Description
This Vegan Creme Caramel (Flan) is a luscious, dairy-free custard dessert topped with a rich homemade caramel. Crafted with almond milk, coconut milk, and agar agar as a gelatin substitute, it delivers the classic creamy texture and smooth finish without any animal products. Perfectly set after chilling, this elegant dessert is simple to prepare and ideal for vegan and dairy-free diets.
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: 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 over low heat. Stir continuously until sugar dissolves. Increase heat to medium-high and stop stirring. Watch carefully as the mixture boils and bubbles, swirling the pan gently to caramelize evenly. Once it reaches a deep amber color, remove from heat.
- Caramel Distribution: Quickly pour the caramel into the ramekins, distributing evenly. Let it cool and harden at room temperature for about 30 minutes.
- Prepare Custard Base: In a saucepan, combine almond milk, 80 g caster sugar, cornflour, and agar agar powder over low heat. Whisk vigorously until sugar dissolves.
- Add Flavors: Slice vanilla pod, scrape 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 while continuously whisking. Simmer for 5 minutes until custard thickens, stirring often with whisk and spatula to prevent burning.
- Strain and Cool: Remove from heat and strain mixture through a sieve to remove vanilla pod pieces. Let it cool at room temperature for 20 minutes, whisking every 5 minutes to prevent skin from forming.
- Fill Ramekins: Pour custard evenly over the set caramel in ramekins. Smooth tops with the back of a spoon. Cover with cling film and refrigerate for 8-12 hours until fully set.
- Unmold: Before serving, run a sharp knife about 1 inch deep around the inside edge of each ramekin to loosen custard without damaging its surface. Place a serving plate over ramekin and invert carefully. Slowly lift ramekin; the flan should release with a soft slurp sound.
- Storage: Serve within 1-2 days of setting. Keep custards in ramekins until just before serving. For best results, prepare a day or night in advance.
Notes
- Use agar agar powder, not flakes, for proper setting.
- For nut-free version, substitute almond milk with soy milk or coconut drinking milk.
- Full-fat canned coconut milk is essential for creamy texture.
- Be cautious while caramelizing sugar; do not stir once boiling begins to avoid crystallization.
- Whisk custard regularly while cooling to prevent skin formation.
- Unmolding requires gentle technique to preserve smooth surface.
- Best served chilled and within two days for optimal flavor and texture.
