Vegan Flan

This vegan flan is rich, creamy, and indulgent! The custard base is made with plant-based ingredients like oat milk, vanilla, and dairy-free butter, then it’s paired with a perfectly caramelized topping. Get ready to “wow” your friends and family as they take their first bite!

What is flan? 

Flan, also known as crème caramel, is a popular European dessert that is thought to have originated in ancient Rome. It’s now a popular dessert in many countries around the world, including Latin America and the Philippines.

It features a creamy custard base infused with vanilla and is served with a thin caramel layer on top. Typically, the texture of flan is achieved with a mixture of eggs, milk, and sugar.

Is flan vegan?

Of course, flan is not very vegan-friendly. However, creating a delicious vegan flan with the same rich and creamy textures is possible with plant-based ingredients.

The combination of oat milk, cornstarch, and vegan butter emulates the egg-based custard that everyone loves. Rest assured, once you take your first bite, you’ll hardly be able to tell the difference!

Ingredients & Substitutions

• Oat milk: For the best custard consistency, do your best to source an oat milk barista blend. If you can’t find it, full-fat coconut milk is the next best option.
• Vegan condensed milk: I find the most ideal flavor and texture come from oat-based condensed milk. However, you can also use coconut-based condensed milk. Alternatively, try making your own by reducing oat or coconut milk by about half. 
• Cornstarch: To thicken the custard, creating a pudding-like mouthfeel. If you don’t have cornstarch, use potato starch or tapioca starch instead.
• Agar agar: Made from algae, agar helps thicken and set the custard. You can use flakes or powder, adjusting the measurements accordingly. You should be able to find agar at any vegan market, health food store, or online.
• Sugar: To sweeten the custard and create the golden caramel topping flan is known for. Depending on availability, use unrefined cane sugar or vegan-friendly granulated sugar. 
• Vanilla extract: Adds a sweet, creamy flavor and enhances the richness of the custard. Always opt for pure vanilla extract whenever you can!
• Vegan butter: Adds another layer of richness and flavor that emulates eggs. Vegan butter shouldn’t be replaced with coconut oil or vegetable oil in this recipe. If you can’t find any, it’s better to just omit it.
• Salt: Similar to vanilla, salt plays an important role in sweets to bring out the other flavors. Don’t skip the salt!

How to make vegan flan

• Step 1: Melt the sugar in a saucepan over medium-low heat. Carefully and evenly pour the hot syrup into a 9-inch round non-stick baking dish.

• Step 2: Place both milks, cornstarch, agar, sugar, vanilla, and salt into a medium saucepan, but leave the butter out for now. Whisk all the ingredients until there are no more clumps of cornstarch left.

• Step 3: Heat the custard mixture over low-medium until it starts to thicken. This process can take about 5 minutes, so be patient and remember to whisk it continually.

• Step 4: Remove the thickened mixture from the stovetop and whisk in the butter until it’s completely incorporated. Wait 15 minutes for the custard to cool off, then pour it into the baking dish over the caramelized sugar. Let it sit at room temperature for about 10-15 minutes, then cover it and chill it in the fridge for at least 6 hours.

• Step 5: Once it’s set, use a butter knife to carefully loosen the edges. Place a serving plate upside down over the baking dish, then tightly hold the dishes together to flip and invert the flan onto the serving plate.

What to serve with vegan flan

While vegan flan makes a perfect dessert on its own, here are some of my favorite toppings to create an even more extravagant treat:

• Fresh fruit like strawberries, blueberries, peaches, or raspberries
• Apple, strawberry, or mixed berry compote
• Oat milk whipped cream
• Vegan chocolate sauce
• Vegan caramel sauce

Storage

• Fridge: You can store vegan flan in an airtight container in the fridge for up to 3-4 days.  
• Freezer: Unfortunately, the texture changes too much after freezing and thawing. It’s best to consume flan immediately or keep it in the fridge.

Variations

• Chocolatey: Before blending the mixture, add Dutch-processed cocoa powder.
• Lavender: In place of some sugar, use some lavender simple syrup for a herbal twist.
• Nutty: Add different nut extracts like hazelnut or almond to the mixture.
• Pumpkin: Use pumpkin puree as the base of the flan, and season it with a healthy sprinkle of pumpkin spice.
• Citrusy: Zest a lemon, lime, or orange and add it to the flan for a bright and refreshing element.

Top tips

• Double-check the agar: The measurement varies depending on whether you use agar flakes or powder. Make sure to double-check the package before starting the recipe.
• Watch the sugar: Keep a close eye on the sugar as it melts. Sugar can burn quickly and the flavor will turn very bitter.
• Cool first: Let the flan cool for at least 10-15 minutes before storing it in the fridge. This will allow it time to set properly.
• Melt the caramel: Let the flan sit for 15 minutes at room temperature before inverting into a serving dish. This helps the caramel melt and have a glaze like consistency before flipping over.
• Use a knife: Don’t forget to run a knife around the edges of your vegan before flipping it over. This makes it so much easier to remove!

FAQ

Similar Recipes

If you enjoyed this vegan flan recipe, be sure to check out some more of my favorite desserts like these:

• Carrot Pie: Simple pie made with carrots and warming spices.
• Vegan Chocolate Chip Cookies: Small-batch chocolate chip cookies. 
• Peach Ice Cream: A fruit-forward ice cream that’s made from home. 
• Chai Hot Chocolate: Easy hot chocolate combined with chai spices.