Dairy-Free Classic Caramel Flan
Indulge in the creamy, silky decadence of Dairy-Free Classic Caramel Flan, a delightful twist on the traditional dessert. This recipe swaps out dairy for rich coconut milk and almond milk, creating a completely plant-based treat that’s just as luscious as its classic counterpart. A vibrant amber caramel layer crowns the flan, offering a luxurious sweetness that complements the velvety custard. Thickened with cornstarch and agar-agar, and gently infused with vanilla and agave syrup, this dairy-free dessert is perfect for gatherings or special occasions. With simple ingredients and a foolproof baking method, this flan is sure to impress—even without the cream. Whether you’re dairy-free, vegan, or simply seeking a fresh take on a timeless favorite, this caramel flan is a must-try!
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Recipe Information
Ingredients
- 150 grams granulated sugar
- 60 milliliters water
- 400 milliliters coconut milk
- 150 milliliters almond milk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons agave syrup
- 1 teaspoon agar-agar powder
- 0.25 teaspoon salt
Instructions
Preheat your oven to 160°C (320°F).
To make the caramel, combine the granulated sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves completely.
Once dissolved, stop stirring and let the mixture simmer until it turns a deep amber color. This may take about 8-10 minutes.
Immediately pour the caramel into a 1-liter (1-quart) flan mold or divide evenly among individual ramekins, swirling to coat the bottom evenly. Set aside.
In a separate saucepan, combine the coconut milk, almond milk, cornstarch, vanilla extract, agave syrup, agar-agar powder, and salt.
Whisk the mixture well to ensure the cornstarch and agar-agar are fully dissolved.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking constantly. Cook for about 5-7 minutes, until the mixture starts to thicken slightly.
Remove from heat and carefully pour the milk mixture over the set caramel in the flan mold or ramekins.
Place the mold or ramekins in a larger baking dish and fill the dish with enough hot water to come halfway up the sides of the mold or ramekins.
Bake the flan in the preheated oven for about 35-45 minutes, until the center is set but still jiggles slightly when shaken.
Carefully remove from the oven and let cool in the water bath until the flan reaches room temperature.
Refrigerate the flan for at least 4 hours or overnight to allow it to set fully.
To serve, run a knife around the edges of the flan mold or ramekins and invert onto a plate. Let the caramel sauce drizzle over the top.
Enjoy your dairy-free classic caramel flan with family and friends!
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 244.1 g | 89% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 217.9 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 279 mg | 21% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 428 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
