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Creamy caramel flan with strawberries on a white plate, served with caramel sauce and a spoonful.

Vegan Flan

Paola Westbeek Profile PicturePaola Westbeek
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine Mexican
Servings 6
Calories 277 kcal

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.
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  • 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.
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To Make The Flan:

  • In a blender, combine almond milk, sugar, cornstarch, and vanilla extract. Blend until smooth.
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  • Pour the blended mixture into a saucepan and add the coconut milk. Stir in the agar-agar powder.
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  • Bring the mixture to a simmer over medium heat, stirring constantly for 5 minutes. Remove from the heat and allow to cool slightly.
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  • Pour the custard mixture into the caramel-coated muffin tin or ramekins.
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  • Refrigerate for at least 4 hours, or until the flan is set.
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  • 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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Nutrition

Calories: 277kcalCarbohydrates: 39gProtein: 2gFat: 14gSaturated Fat: 12gSodium: 63mgFiber: 0.1g
Keyword caramel, coconut milk, vegan flan
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