Vegan Flan Recipes

VEGAN FLAN

Steps:

• 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.

VEGAN FLAN

Steps:

• You can watch the video in the post for visual instructions.
• For the caramel, add sugar and water to a small saucepan. Bring to a simmer, stirring frequently. Once it starts boiling, turn down the heat, let simmer until it's dark golden brown and thickens, then turn off the heat.
• Quickly pour the caramel into 4 small ramekins and spread the caramel around the bottom with a spoon or simply by tilting the ramekins. Set aside while you make the custard.
• For the custard, add coconut milk, maple syrup, cornstarch, agar powder, vanilla extract, and sea salt to a medium-sized saucepan and stir with a whisk.
• Once combined, bring to a boil over medium-high heat, stirring frequently. As soon as it starts boiling, turn the heat to low and let simmer for 2 minutes to activate the agar, then remove from heat.
• Pour the custard into the 4 ramekins and refrigerate for at least 3-4 hours or overnight.
• To unmold the flan, gently slide a knife around the edges of each ramekin. Invert a platter on top of the ramekin and turn the ramekin and platter over (shake it carefully). Check the step-by-step photos in the blog post above.
• Enjoy! Store leftovers covered in the refrigerator for up to 3 days.

EASY VEGAN FLAN (NO-BAKE!)

Steps:

• Start by getting out 4 individual ramekins; ideally they should be 3-4 inches in diameter (at the base) and 2-3 inches deep. Place them within easy reach.
• CARAMEL: Add the coconut sugar, salt, vanilla extract, and water to a medium saucepan and turn on medium-low heat. Set a timer for 3 minutes and stir constantly while cooking - the sugar will dissolve and the mixture should start to bubble vigorously and thicken slightly. Stick with it! If it is only gently bubbling, turn up your heat very slightly. Or if it's smelling burnt at all, turn heat down. As soon as the 3-minute timer goes off, quickly distribute the caramel between your 4 prepared ramekins (~1 heaping tablespoon per ramekin). Set aside.
• CUSTARD: You can rinse the same saucepan with hot water and use it for the custard, or choose another - make sure whatever pan you choose is deep enough to hold 4 cups (950 ml) of boiling liquid.
• Add the salt, cornstarch or arrowroot, agar agar, maple syrup, and vanilla extract to the cooled (or room temperature) saucepan and whisk together until few lumps remain. Then add the coconut milk and whisk vigorously until well combined.
• Place the saucepan over high heat, whisking continuously until the mixture comes to a boil. This should take about 5-7 minutes. Then reduce the heat to medium low and set a timer for 2 minutes. Continue whisking until the timer goes off. The mixture will have thickened but should still be quite loose and pourable.
• Carefully distribute the custard between the ramekins, on top of the caramel. Let the flan cool for 5-10 minutes before transferring it to the refrigerator. Refrigerate for 3 hours, uncovered. If chilling for more than 3 hours, cover lightly with foil, leaving room for a bit of ventilation.
• Once set, you can eat your flan straight from the ramekins with a spoon, or carefully remove them by loosening the edges with a butter knife and turning them upside down onto a plate. You may need to shake gently and tap the bottom to help them slip out!
• Best enjoyed the first day, but will keep for up to 3 days lightly covered in the refrigerator. Not freezer friendly.

VEGAN FLAN

Steps:

• •Place the soy milk in a medium saucepan and sprinkle with the agar flakes. Let sit for 10 minutes. Bring to a boil, then reduce the heat to low and cook, stirring often, for 5 minutes, or until the agar has dissolved. •Put the tofu, sugar, vanilla, salt, and soy milk mixture in a blender and blend until very smooth. •Pour into the ramekins over the syrup, cover with plastic wrap, and refrigerate for at least 1 1/2 hours. •To remove from the ramekins, dip the bottom in hot water for about 15 seconds, then turn over onto a plate. Makes 3 large or 6 small flan