Vegan Classic Caramel Flan
Indulge in a decadent twist on a timeless favorite with this Vegan Classic Caramel Flan—a creamy, plant-based dessert that’s just as silky and indulgent as the traditional version but completely dairy-free. Featuring the rich combination of coconut milk and almond milk, this recipe uses agar agar and cornstarch to achieve its signature custard-like texture without eggs. A golden layer of caramelized sugar crowns the flan, offering an irresistible contrast of sweetness and depth. Perfectly baked in a water bath and chilled to perfection, this vegan dessert is the ultimate crowd-pleaser for any occasion. Whether you’re hosting dinner or simply craving an elegant treat, this eggless caramel flan is sure to impress.
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 400 milliliters coconut milk
- 300 milliliters almond milk
- 3 tablespoons cornstarch
- 1.5 teaspoons agar agar powder
- 1.5 teaspoons vanilla extract
- 3 tablespoons water
Instructions
Preheat the oven to 350°F (175°C).
In a small saucepan over medium heat, combine 100 grams of sugar and 3 tablespoons of water. Stir until the sugar dissolves. Increase heat to high and bring to a boil without stirring until the syrup turns a deep amber color, which should take about 5 to 7 minutes.
Carefully pour the caramel into a 9-inch round baking dish or flan mold, tilting to coat the bottom evenly. Set aside to cool.
In a medium saucepan, whisk together the coconut milk, almond milk, and remaining 100 grams of sugar.
Sprinkle the agar agar powder over the milk mixture and whisk in the cornstarch until fully dissolved.
Bring the mixture to a simmer over medium heat, whisking frequently. Once simmering, reduce the heat to low and cook for about 5 minutes while continuing to whisk until the mixture begins to thicken slightly.
Remove the saucepan from heat and stir in the vanilla extract. Pour the mixture over the caramel in the baking dish.
Place the baking dish in a larger baking dish and fill the larger dish with hot water halfway up the sides of the flan dish to create a water bath.
Bake in the preheated oven for 25-30 minutes or until set but still slightly jiggly in the center.
Carefully remove from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or until fully chilled and firm.
To serve, run a knife around the edges of the flan to loosen it. Place a serving plate on top and invert. The caramel will pour over the flan. Slice and serve chilled.
Nutrition Facts
Calories |
1149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 241 mg | 10% | |
| Total Carbohydrate | 281.2 g | 102% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 250.4 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 528 mg | 41% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 484 mg | 10% | |
*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.
