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Caramel Flan ~ Creme Caramel

Vegan Caramel Flan

Be sure to read the notes for success section above the recipe
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Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings 6

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

Video

Notes

Storage 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
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