Creme Caramel a.k.a Vegan Caramel Flan has never been easier!
With just five ingredients and about thirty minutes you can have your Caramel Flan and eat it too!
Firm yet creamy and packed with vanilla and caramel in every bite!
Vanilla beans are so expensive nowadays that I rarely use them but for flan I will always make the exception
Today I will urge you to go for the vanilla bean or at least Vanilla Bean Paste!
Luckily I have teamed up with Olive Nation once again with their high quality but affordable bakery ingredients and you can now do the same
With discount code GVB20 you can save 20% on your order
WATCH THE HOW TO MAKE VEGAN CARAMEL FLAN
Notes for Success:
Cornstarch is a very difficult ingredient to measure consistently with a volume teaspoons measure
So while I list both measures below I cannot stress enough how the grams measure with a kitchen scale is going to give you the best results.
Many times people have complained that their custard or cheesecake is like rubber and they don’t know why!
Agar can be the ingredient that makes or breaks your recipe.
I don’t really like to use agar in my dessert recipes but as a replacement for gelatin in vegan dessert making it is practically essential
Be sure to measure sparingly as even a sprinkle too much can take your custard from creamy and delicious to literally inedible!
Coconut Milk for this recipe is full fat from a can for the best, creamiest result; but I have used soy milk before with good results
Any plant milk will do if you do not prefer the taste of coconut or soy for this recipe
Vegan Caramel Flan
Ingredients
For the Caramel:
- 1⅓ cups Granulated Sugar 266g
- 8 Tbs Water 120ml
For the Custard:
- 3 cups Full Fat Coconut Milk Unsweetened 710ml
- 6 Tbs Granulated Sugar 84g
- Cornstarch 24g
- 1 teaspoon Agar Powder 2.75g
- 1 Vanilla Bean
Instructions
- Set u p 6-4ounce ramekins on a sheet pan with a towel under the sheet pan to adsorb the intense heat from the caramel
- First prepare the caramel by combining the sugar with the water in a medium sized heavy bottom sauce pot & stir over high heat until it starts to boil.
- Once it comes to a boil do not stir or you will form sugar crystals & a cloudy crusty caramel & you will have to start over
- 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.
- 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!
- BE EXTREMELY CAREFUL WHEN COOKING SUGAR IT IS VERY DANGEROUS & CAN BURN YOU SEVERELY
- Once the caramel turns to a nice light to medium amber color *it will continue cooking* so remove it from the heat & immediately pour about 2 Tbs into each UNGREASED ramekins
- Let the caramel ramekins rest on the counter while you prepare the custard
- Combine the sugar with the cornstarch in a small bowl & whisk together to coat the cornstarch with the sugar~ this will prevent any lumps during cooking.
- Combine the coconut milk, sugar/cornstarch mixture in a medium heavy bottom sauce pot then split the vanilla bean lengthwise and scrape the seeds into that milk mixture.
- I add the entire pod to the custard as well during the cooking process then remove it after cooking *this is optional
- Cook the custard over medium- high heat stirring constantly until it is warm to the touch, then whisk in the agar powder
- Continue cooking & whisking constantly until the entire mixture comes to a boil
- Allow it to boil for a few seconds then remove it from the heat & 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
- Remove the vanilla bean pod, dry it off & add it to a bowl of sugar for vanilla sugar for another recipe.
- Pour the custard into the caramel ramekins all the way to the top then refrigerate everything until set~ this shouldn't take more than 1 hour
- To serve run a thin knife or spatula around the rim of the caramel custard & invert the entire ramekin onto a serving plate
- It should release easily & the caramel will pool all around the dish
- Serve immediately
Is there anybody home who can answer a basic question which I have been asking for a year? I saw others ask it, too. But there was never a response.
As follows: to make a box cake mix, should the “egg” replacement be first constituted with water or should it be added, dry?
WILL SOMEBODY PLEASE RESPOND?
Hi Geneva, apologies as I have not seen or been alerted to your previous question anywhere
This is a good question and I will update the post ~ I use Bob’s Red Mill egg replacer & I add it straight to the dry ingredients