Flan is a classic dessert that’s known for its smooth, creamy texture and rich caramel flavor. But what if I told you that you can make an equally decadent flan without any eggs or dairy? This vegan flan is exactly that: a delightful, plant-based version of the traditional flan that’s creamy, rich, and incredibly satisfying!
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Why you’ll love this recipe
- Easy to make: With just a few simple steps and minimal equipment, this flan is perfect for both beginner and experienced cooks.
- Dairy-free & Egg-free: Ideal for those with dietary restrictions or anyone looking to enjoy a lighter dessert.
- Creamy and delicious: The coconut milk and coconut oil give this flan a rich and velvety texture.
Tools
To make this vegan flan, you’ll need a few basic kitchen tools:
- Small saucepan: Essential for making the caramel. If you don't have a small saucepan, you can use a medium one, but keep an eye on the sugar to prevent burning.
- Blender: This will help you achieve a smooth and creamy custard mixture. If you don’t have a blender, an immersion blender or food processor will work as well.
- Medium saucepan: Used to cook the custard mixture. A non-stick saucepan is ideal for easy cleanup.
- Ramekins: These are perfect for portioning the flan. If you don’t have ramekins, you can use small bowls or cups.
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
- Sugar: Used to make the caramel, sugar gives the flan its signature sweetness and a deep, rich flavor once caramelized.
- Water: Helps to dissolve the sugar and create a smooth caramel.
- Full-fat coconut milk: Provides a creamy base for the custard, mimicking the richness of traditional flan made with dairy.
- Maple syrup (or sweetener of choice): Adds sweetness and a subtle depth of flavor. Maple syrup complements the coconut milk perfectly, but you can use your favorite sweetener.
- Coconut oil: Adds creaminess and helps the custard set with a silky texture.
- Cornstarch: Acts as a thickener, ensuring the custard sets properly.
- Vanilla extract: Adds warmth and depth to the flavor profile. Vanilla is essential in balancing the sweetness of the flan.
- Agar agar powder: This plant-based gelling agent helps the flan set without the need for eggs. It’s the key to achieving the perfect texture in vegan flans.
- White beans: Cooked and unsalted, these add a subtle creaminess and help the custard set without affecting the flavor. They’re a secret ingredient that makes the flan smooth and velvety.
- Salt: Enhances the flavors.
How to make this Easy Vegan Flan
PREPARE THE CARAMEL
In a small saucepan over medium heat, combine the sugar and water.
Cook, without stirring, until the sugar dissolves and turns a golden brown color. Make sure to not overcook, turn of the heat once it reaches this color.
Quickly pour the caramel into ramekins, tilting them to coat the bottom evenly. Set aside.
MAKE THE CUSTARD
In a blender, combine the coconut milk, maple syrup (or sweetener of choice), melted coconut oil, cornstarch, vanilla extract, agar agar powder, cooked white beans, and a pinch of salt. Blend until smooth.
Pour the mixture into a medium saucepan and cook over medium heat, stirring constantly, until it thickens and starts to simmer (around 5 minutes).
Pour the custard mixture into the caramel-coated ramekins. Let them cool to room temperature, then refrigerate overnight to set.
To serve, slide a knife carefully around the edge of each ramekin to release the flan.
Place a plate on top of the ramekin, flip it over, and gently tap to release the flan onto the plate.
Substitutions & Variations
This vegan flan is incredibly versatile, and there are plenty of ways to customize it:
- Sweeteners: If you’re not a fan of maple syrup, try using agave nectar, coconut sugar, or even regular sugar as your sweetener.
- Beans: If you don’t have white beans on hand, chickpeas are a good alternative. They offer a similar creamy texture without altering the flavor. Although, I’d just use white beans for the best results.
- Flavorings: For a twist, try adding a splash of almond extract, a pinch of cinnamon, or even some citrus zest to the custard mixture.
- Caramel: For a deeper caramel flavor, you can add a tiny pinch of sea salt to the caramel before pouring it into the ramekins. Or try infusing the caramel with a bit of espresso powder for a coffee-flavored flan.
Storage & Freezing
Proper storage is key to enjoying your flan at its best:
- Refrigerator: Store the flan in the refrigerator, covered, for up to 10 days. This will help maintain its creamy texture and prevent it from drying out.
- Freezing: If you want to store the flan for longer, you can freeze it. Wrap each flan individually in plastic wrap and place them in an airtight container. Freeze for up to 2 months. To serve, thaw in the refrigerator overnight and enjoy as usual.
Tips for success
- Smooth custard: Make sure to blend the custard ingredients thoroughly. This ensures a smooth, creamy texture with no lumps.
- Caramel timing: Watch the caramel closely as it cooks. Once it turns golden brown, remove it from the heat immediately to avoid burning.
- Set time: Patience is key! Let the flan set in the refrigerator overnight for the best texture. If you’re in a rush, chill for at least 4 hours.
- Serving: When flipping the flan onto a plate, do so carefully to avoid breaking the custard. A gentle tap on the bottom of the ramekin usually does the trick.
Frequently Asked Questions
Yes, you can substitute coconut milk with any other thick plant-based milk. However, the texture may be slightly less creamy. So, in that case I would increase the agar agar powder to 1 teaspoon instead of ¾ tsp.
Agar agar is essential for the texture of this flan, but you can experiment by increasing the amount of cornstarch. Keep in mind that the consistency may vary.
For the best results, let the flan set in the refrigerator overnight. If you’re short on time, a minimum of 4 hours will suffice.
Yes, canned white beans work perfectly. Just be sure to rinse and drain them thoroughly to remove any excess salt or starch.
The beans add creaminess and body to the custard without affecting the flavor. They help achieve the traditional flan texture in a vegan-friendly way.
Serve it chilled, straight from the refrigerator. It pairs well with fresh berries, a drizzle of extra caramel, or a sprinkle of toasted coconut flakes.
Yes, this vegan flan is naturally gluten-free, making it a great dessert option for those with gluten sensitivities.
Recipe
EASY VEGAN FLAN
INGREDIENTS
CARAMEL
- ¼ cup sugar
- 1 tablespoon water
CUSTARD
- 2 cups full-fat coconut milk
- 6 ½ tablespoon maple syrup or sweetener of choice
- 3 tablespoon (42 g) coconut oil, melted
- 3 ½ tablespoon (28 g) cornstarch
- 1 tablespoon vanilla extract
- ¾ teaspoon agar agar powder*
- ⅓ cup (65 g) white beans, cooked and unsalted
- Pinch of salt
INSTRUCTIONS
Prepare the caramel
- In a small saucepan over medium heat, combine the sugar and water.
- Cook, without stirring, until the sugar dissolves and turns a golden brown color. Make sure to not overcook, turn of the heat once it reaches this color.
- Quickly pour the caramel into ramekins, tilting them to coat the bottom evenly. Set aside.
Make the custard
- In a blender, combine the coconut milk, maple syrup (or sweetener of choice), melted coconut oil, cornstarch, vanilla extract, agar agar powder, cooked white beans, and a pinch of salt. Blend until smooth.
- Pour the mixture into a medium saucepan and cook over medium heat, stirring constantly, until it thickens and starts to simmer (around 5 minutes).
Assemble the flan
- Pour the custard mixture into the caramel-coated ramekins.
- Let them cool to room temperature, then refrigerate overnight to set.
Serve
- To serve, slide a knife carefully around the edge of each ramekin to release the flan.
- Place a plate on top of the ramekin, flip it over, and gently tap to release the flan onto the plate.
NOTES
- For a firmer texture, increase the agar agar powder to 1 tsp.
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
NUTRITION
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