This creamy vegan flan features a velvety plant-based custard infused with vanilla and a perfectly caramelized top layer. It’s so smooth and indulgent that you won’t believe it’s completely dairy and egg-free. Get ready to “wow” your friends and family as they take their first bite!
If you love elegant desserts that require minimal effort, this vegan flan is for you! With just 8 ingredients, you’ll have a rich, caramel-topped treat that looks impressive but couldn’t be easier to make. For another effortless dessert, try my vegan tiramisu!
Why I Love This Recipe
Flan, also known as crème caramel, is one of the most popular desserts in the world, but it's traditionally made with a base of milk, eggs, and sugar. So, I recently set out to create an equally delicious vegan flan, and I finally nailed it!
The combination of oat milk, cornstarch, agar agar, and vegan butter creates the perfect creamy texture without any dairy or eggs. Plus, the caramel layer adds a delicate sweetness and glossy finish.
It’s great for anyone with dietary restrictions or those looking for a plant-based alternative to the original. Whether you’re serving it at a dinner party or just treating yourself, this show-stopping dessert is sure to impress!
Ingredient Notes
Here's a breakdown of everything you'll need to make this vegan flan.
- Oat Milk: For the best custard consistency, go for an oat milk barista blend.
- Vegan Condensed Milk: I find that oat-based condensed milk has the most ideal flavor and texture for this recipe. Feel free to use store-bought or make your own by reducing regular oat milk by about half.
- Cornstarch: Thickens the custard, creating a pudding-like mouthfeel.
- 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: Sweetens the custard and creates the golden topping flan is known for. You can use unrefined cane sugar or vegan 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.
Substitutions
- Milk: If you can’t find oat milk, full-fat coconut milk is the next best option.
- Vegan Condensed Milk: You can also use coconut-based condensed milk.
- Cornstarch: If you don’t have cornstarch, use potato starch or tapioca starch.
- Vegan Butter: Vegan butter shouldn’t be replaced with coconut oil or vegetable oil in this recipe. If you can’t find any, it’s better just to omit it.
How to Make
With a few tips and tricks, making vegan flan is actually a very simple process!
Preparation
Before you start, measure out all your ingredients so you’re ready to go. Caramel moves fast, and once the sugar starts melting, there’s no time to step away. If you’re scrambling to measure mid-cook, you risk burning it.
Cooking
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. Work quickly to pour it into the baking dish. It hardens fast, so tilt the dish immediately to coat the bottom evenly before it sets.
Step 2
Place oat and condensed milk, 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. Whisking the cornstarch and agar agar into cold liquid before heating prevents clumping.
Step 3
Heat the custard mixture over low-medium until it thickens. This process can take about 5 minutes, so be patient and remember to whisk it constantly. Coat a wooden spoon and run your finger through to check if the custard has thickened. Once it's thick, remove it from the heat immediately.
Step 4
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 (overnight is ideal for the best texture).
Step 5
Once it’s set, use a butter knife to loosen the edges carefully. Place a serving plate upside down over the baking dish, then tightly hold the dishes and invert your vegan flan onto the plate. After flipping, let the caramel sauce naturally flow over the flan. If needed, tilt the plate slightly to distribute it evenly.
Expert Tip
Achieving the perfect flan texture comes down to precise thickening and cooling. Stir the mixture constantly while cooking it to ensure even thickening without clumps.
Also, letting the custard rest before pouring it into the caramel prevents bubbles from forming. Allow it to chill for at least 6 hours (or overnight) to achieve the right firmness—don’t rush this step!
Serving Suggestions
While vegan flan makes a perfect dessert on its own, try serving it with oat milk whipped cream, vegan caramel, vegan chocolate sauce, fresh fruit (strawberries, blueberries, peaches, or raspberries), or fruit compote for an even more extravagant treat!
Expert Tips
- Double-Check the Agar: The measurement varies depending on whether you use agar flakes or powder. Check the package before starting the recipe.
- 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 it onto 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!
Frequently Asked Questions
You can achieve a similar texture with full-fat canned coconut milk or coconut cream. Just note that the final taste of the vegan flan will have mild coconut undertones.
You can use other sweeteners, like maple syrup or agave. The color of the custard and the caramel topping may turn out slightly darker.
Make sure to cook the custard until it thickens before refrigerating it. Also, agar agar must be activated by heat, so be sure it dissolves fully in the mixture.
Storing
If you have leftover vegan flan or are planning to make it ahead of time, just follow these storage guidelines.
- Fridge: Vegan flan can be stored in an airtight container in the fridge for 3-4 days.
- Freezer: Unfortunately, the texture changes too much after freezing and thawing. It’s best to consume your vegan flan immediately or keep it in the fridge.
- Reheating: Serve your vegan flan chilled, or let it sit at room temperature for 10-15 minutes before serving for a softer texture.
More Vegan Desserts
Easy Vegan Flan (Only 8 Ingredients)
DESCRIPTION
INGREDIENTS
Custard
- 1 cup oat milk barista oat milk barista
- 11 ¼ ounces oat milk condensed milk sweetened
- 1 ½ tablespoon cornstartch
- 2 ½ teaspoon agar agar powder
- 2 tablespoon sugar
- 1 teaspoon vanilla extract
- 2 tablespoon vegan butter
- ¼ teaspoon salt
Caramel
- ½ cup sugar
METHOD
- Melt sugar in a medium saucepan over medium-low heat until liquified. Carefully and evenly pour hot syrup into a 9-inch round non-stick baking dish. Set aside till you make the custard.
- Place all the custard ingredients into a medium sauce pan minus the butter. Whisk all the ingredients together till there are no more clumps of corn starch.
- Place the sauce pan on the low-medium heat and continuously whisk till it starts to thicken. This process can take 4 to 5 minutes.
- Once it starts to thicken, immediately remove from the heat. Whisk in the butter till it completely dissolves into the custard. Note: Use a wooden or silicone spatula to check if you custard is ready. Coat the spatula with custard and run your finger through the custard. If it stays clean, then it is ready.
- Let the custard cool down for 15 minutes, then pour it into the baking dish over the caramelized sugar. Let it sit at room temperature for about 10-15 minutes. Refrigerate for at least 6 hours or overnight.
- Once set, remove the flan from refrigerator and let it sit at remove temperature for 15 minutes for the caramelized sugar to loosen up. Then use a butter knife to carefully loosening the edges around the whole pie. 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.
- Let caramel sauce flow over flan. Slice up it up and serve it with a dollop of vegan whipped cream.
NOTES
-
- 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!
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