Caramel Flan ~ Creme Caramel
Prep time
Bake time
Total time
I am using 4 ounce ramekinsfor this dessert
I am using coconut milk from a can for the best results, it has the highest fat content for the creamiest dessert, however it will give a coconut taste.
You can use any plant milk you prefer instead.
Serves: 6
  • For the Caramel:
  • Granulated Sugar 1 + ⅓ cup (266g)
  • Water 8 Tablespoons (120ml)
  • For the Custard:
  • Full Fat Coconut Milk Unsweetened 3 cups (710ml)
  • Granulated Sugar 6 Tablespoons (84g)
  • Cornstarch 3 Tablespoons (24g) **see notes for success
  • Agar Powder 1 teaspoon (2.75g) **see notes for success
  • Vanilla Bean 1 bean split & scraped of it's seeds *watch video
  1. First prepare the caramel by combining the sugar with the water in a medium sized heavy bottom sauce pot and stir over high heat until it starts to boil.
  2. Once it comes to a boil do not stir it or you will form sugar crystals and a cloudy crusty caramel and you will have to start over
  3. I like to put a lid on it for some of the cooking~ this will dissolve any sugar crystals that form on the sides of the pot.
  4. Once the caramel starts to turn light amber in color, watch it very carefully as it can go from light amber to burnt sugar in no time!
  6. Once the caramel turns to a nice light to medium amber color *it will continue cooking* so remove it from the heat and immediately pour about 2 Tbs into each UNGREASED ramekin
  7. Let the caramel ramekins rest on the counter while you prepare the custard
  8. Combine the sugar with the cornstarch in a small bowl and whisk together to coat the cornstarch with the sugar~ this will prevent any lumps during cooking.
  9. Combine the coconut milk, sugar/cornstarch mixture in a medium heavy bottom sauce pot
  10. and then split the vanilla bean lengthwise and scrape the seeds into that milk mixture.
  11. I add the entire pod to the custard as well and then remove it after cooking *this is optional
  12. Cook the custard over medium- high heat stirring constantly until it is warm to the touch, then whisk in the agar powder
  13. Continue cooking & whisking constantly until the entire mixture comes to a boil
  14. Allow it to boil for a few seconds then remove it from the heat and stir it to release some of the high heat, agar also tends to get slightly foamy as it boils, so stirring it down will reduce the foam before pouring into your ramekins
  15. Remove the vanilla bean pod *if it is in there, dry it off and add it to a bowl of sugar for vanilla sugar for another recipe.
  16. Pour the custard into the caramel ramekins all the way to the top and then refrigerate everything until set~ this doesn't take more than 1 hour
  17. To serve run a thin knife or spatula around the rim of the caramel custard and invert the entire ramekin onto a serving plate
  18. It will release easily and the caramel will pool all around the dish
  19. Serve immediately
Caramel Flan~ Creme Caramel can be made up to 3 days in advance

Just leave the custards in the ramekins and un-mold them ala minute just before serving
Recipe by Gretchen's Vegan Bakery at