Ingredients
Caramel
- 100 g granulated sugar
- 30 ml water
Custard
- 360 ml evaporated coconut milk
- 250 g sweetened condensed coconut milk
- 200 ml non-dairy milk (oat milk, almond milk, or soy milk)
- 200 g vegan cream cheese
- 40 g cornstarch
- 2 teaspoons agar-agar powder (NOT agar flakes)
- 2 teaspoons vanilla extract (or vanilla bean paste)
- ¼ teaspoon sea salt
- 60 g vegan butter (cold and cubed)
Instructions
- Prepare the flan pan: Place a 21cm (8-inch) flanera or a similar-sized cake pan (without a removable base) on a tray and set aside.
- Make the caramel: In a saucepan over low heat, stir together the sugar and water until the sugar dissolves completely. Increase heat to medium-high and do not stir further. Let the mixture boil and bubble, gently swirling the pan occasionally until it turns a deep amber color. Remove from heat immediately.
- Set the caramel: Quickly pour the caramel into the prepared flan pan, as it will harden fast. Let it cool at room temperature for about 30 minutes until the caramel solidifies.
- Blend the custard ingredients: In a high-speed blender, combine evaporated coconut milk, sweetened condensed coconut milk, non-dairy milk, vegan cream cheese, cornstarch, agar-agar powder, vanilla extract, and sea salt. Blend until completely smooth.
- Cook the custard: Pour the blended custard into a saucepan and heat over medium heat. Bring it to a simmer, whisking constantly. Continue to simmer and whisk for 5 minutes until the mixture thickens, ensuring it does not burn on the bottom. Remove from heat.
- Strain and mix with butter: Place the cold cubed vegan butter in a large bowl and set a fine-mesh sieve on top. Pour the hot custard through the sieve into the bowl with butter. Whisk continuously until smooth, creamy, and well incorporated. Allow to cool at room temperature for 20 minutes, whisking every 5 minutes to prevent a skin from forming.
- Assemble the flan: Pour the custard evenly over the set caramel in the pan. Smooth the top carefully with the back of a spoon or offset spatula. Let it cool to room temperature, then cover with clingfilm and refrigerate for 12 to 24 hours to fully set.
- Unmold the flan: Just before serving, carefully run a sharp knife about 1 inch deep along the inner edge of the pan to loosen the custard without damaging its surface.
- Serve: Place a large serving plate over the pan and invert it quickly. Slowly lift the pan to release the flan, allowing the caramel sauce to drizzle over the sides beautifully.
- Storage tips: Best served within 1-2 days of setting. Keep refrigerated and do not unmold until just before serving. Ideally, prepare the flan one day ahead for optimal flavor and texture.
Notes
- Use a cake pan without a removable base to prevent leaks during caramel setting.
- When making the caramel, do not stir once boiling starts to avoid crystallization; gently swirling the pan is safer.
- Cold vegan butter helps incorporate richness and smooth texture into the custard after straining.
- Whisk the custard every few minutes while cooling to avoid a skin forming on top.
- If unable to find agar-agar powder, do not substitute with flakes, as the setting properties differ.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
