Vegan Flan

Flan, silky creamy delicious vegan flan. This custard-like creation is one of the most recognized desserts in all of Latin America and my absolute favorite!!

Course Dessert

Cuisine Mexican

Prep Time 10

Cook Time 5

Servings small flan

Calories 292kcal

Author Dora S.

Ingredients

Caramel:

¾ cup Granulated sugar

Flan base:

1 can Full fat coconut milk
1 cup Oat milk
1 tsp. Chickpea flour
⅓ cup Sugar
1 tsp. Vanilla
1 ¼ tsp Agar agar powder (see note)

Instructions

Get ramekins ready to go.
Pour sugar into a medium sauce pot and set to medium-low heat. Let the sugar dissolve, gently swirling the pot but not stirring, until mixture turns a deep golden color, 8 to 9 minutes.
Immediately remove pot from heat and pour caramel into ramekins. Gently lift and tilt ramekins to coat the inside with caramel. Set aside.
Combine coconut milk and agar agar in a medium sauce pot.
In the blender combine the oatmilk, sugar, chickpea flour, and vanilla. Process until smooth. Pour this mixture into the pot with the coconut milk.
Bring mixture to a simmer for 5 minutes, then remove from the heat. Let cool slightly, then pour into ramekins.
Place ramekins in the fridge for 4 hours to let the flan set.
To serve, place bottom of ramekin in a container with hot water for 1 -2 minutes, in order to release the flan.
Use a small knife or offset spatula to carefully loosen the edges of the flan. Turn flan over onto a plate, shake gently to release flan and remove ramekin.

Video

Notes

If you don't have access to agar-agar you can use 1/3 cup + 1 tbsp. of cornstarch instead. Dissolve the cornstarch in the oat milk, and then proceed to add it to the blender with the sugar, vanilla, and chickpea flour. Then add to the coconut milk mixture on the stove and simmer for 5 min.
If you would like this flan to be yellow in color you can add a couple drops of yellow food coloring.
If you want to make a very jiggly and delicate version of this flan (like crème caramel) simply reduce the amount of agar-agar to 1 tsp.

Nutrition