No need for eggs or dairy here! This silky Vegan Flan will have your taste buds swooning!
When I tell people that I eat a plant-based diet, some automatically assume that I live on “boring” beans and greens. Well, I do eat these foods regularly, but my diet (if you want to call it that) certainly isn’t one of deprivation. Yes, I still make hearty stews, rustic quiches, morning scrambles (albeit with tofu), and even fancy desserts such as chocolate mousse, panna cotta, or this delectable, melt-in-the-mouth flan.
With its velvety texture and sweet caramel sauce, my vegan flan is the dessert of dreams. I love hosting friends over for dinner, and this is one recipe that never disappoints. Not only because it is so incredibly delicious, but also because it needs to chill in the fridge for at least four hours, making it a perfect choice for prepping ahead. After all, no one wants to be rushing about in the kitchen when they can be enjoying time with friends at the dinner table instead!
Making vegan dishes that look and taste just as good as the real deal only takes a little culinary creativity. Rather than using traditional eggs to thicken this dessert, for example, I use cornstarch and agar-agar, a plant-based gelatin alternative derived from red algae. The flan gets its silkiness from full-fat coconut milk and almond milk, but in a pinch, you could substitute both for soy cream. Bear in mind that the flan will not look as yellow as the traditional version. You can, however, add in a pinch of turmeric to remedy that. I’ve served this dessert to non-vegans, and honestly, after one bite, no one is really concerned about its paler hue. Their only concern is if they can have seconds.
Delicious ways to tweak and serve your flan
When something is this delicious, it doesn’t need that much to make it appealing. Usually, I stick to serving the flan with fresh berries for a tangy contrast, but you can also opt for something a little fancier. I love edible lavender in creamy desserts, and a few sprigs add a touch of elegance to this flan when serving it. In that case, I would also add a teaspoon of dried edible lavender in step two of making the flan, ensuring you strain it out after the mixture has cooled in step three. Stick to one teaspoon, though, as edible lavender is quite strong! You could even try adding a few drops of rose water and a whisper of cardamom to the custard, then garnishing the flan with edible rose petals. Again, use a light hand when working with floral flavorings. If you prefer zesty flavors, add lime or blood orange zest to the custard and garnish the flan with a candied citrus curl. And for something a little bolder, consider adding some cocoa or espresso powder (or both!) to the custard!
How do I store leftovers?
The wonderful thing about flan is that it can be made in advance and will keep well in the fridge (covered tightly with plastic wrap) for up to 5 days. Freezing is not recommended, as its smooth and velvety texture will be compromised and rendered grainy or watery upon thawing.
Serving suggestions
If serving this flan as part of an elegant meal with friends, start with an appetizer of Crostini topped with a vegan tapenade (check the labels, as most have anchovies) and a platter of crudités with a refreshing Yogurt Herb Dipping Sauce (you’ll need to use a plant-based Greek yogurt). For your main dish, serve our Easy Vegan Lasagna and a green salad with our Homemade Italian Dressing Recipe (you’ll want to use maple syrup instead of honey). Deprivation? I think not!
Vegan Flan
Ingredients
For The Caramel:
- 3/4 cup granulated sugar
For The Flan:
- 1 cup unsweetened almond milk
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 can full-fat coconut milk (13 1/2 ounces)
- 1 1/4 teaspoons agar-agar powder
Instructions
To Make The Caramel:
- In a medium saucepan, heat the sugar over medium-low heat, swirling the pan occasionally until the sugar dissolves and turns a deep amber color, about 8 to 9 minutes.
- Immediately pour the caramel into a six-hole muffin tin (or use six ramekins), tilting the pan or ramekins to coat the bottoms evenly. Set aside to cool.
To Make The Flan:
- In a blender, combine almond milk, sugar, cornstarch, and vanilla extract. Blend until smooth.
- Pour the blended mixture into a saucepan and add the coconut milk. Stir in the agar-agar powder.
- Bring the mixture to a simmer over medium heat, stirring constantly for 5 minutes. Remove from the heat and allow to cool slightly.
- Pour the custard mixture into the caramel-coated muffin tin or ramekins.
- Refrigerate for at least 4 hours, or until the flan is set.
- To serve, run a knife around the edges of muffin tin or ramekins to loosen the flan. Place a serving platter over the muffin tin (or use a small plate, if using ramekins) and invert, shaking gently to release the flan. If necessary, dip the bottom of the muffin tin or ramekins in warm water to help release the flan.
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