Easy Vegan Flan (No-Bake!)
User Reviews
4.9
Easy Vegan Flan (No-Bake!)
Description
Easy Vegan Flan (No-Bake!) starts with creating a caramel using coconut sugar, sea salt, vanilla extract, and water, cooked gently until it bubbles and thickens before being divided into ramekins. The custard combines full-fat coconut milk with cornstarch or arrowroot starch, agar agar powder for setting, maple syrup as a sweetener, vanilla extract, and sea salt.
The custard ingredients are heated until thickened without baking, relying on agar agar for firmness rather than eggs or gelatin. This method produces a smooth, creamy flan alternative suitable for vegan diets. The no-bake process makes it accessible and straightforward.
The caramel layer gives a mild but distinct flavor contrast to the custard’s creamy sweetness. The resulting flan has a delicate texture that holds shape well when cooled and refrigerated. Serving sizes can be generous or divided among more ramekins if preferred.
Notes emphasize that one ramekin is filling enough for two people and that agar powder is critical for proper setting. Alternative use of agar flakes requires adjustment. Nutrition estimates are based on cornstarch use. The recipe requires attention to timing during caramel cooking to avoid burning, and the soft coconut milk brand influences flavor and texture.
Ingredients
CARAMEL
- 1/3 cup coconut sugar
- 1/4 tsp salt sea salt
- 1/2 tsp vanilla extract
- 1 Tbsp water
CUSTARD
- 1/4 tsp salt sea salt
- 2 Tbsp cornstarch or arrowroot starch
- 1 tsp agar agar powder (not flakes)
- 1/3 cup maple syrup
- 4 tsp vanilla extract
- 2 (13.5-ounce) coconut milk we like Whole Foods 365 brand, full-fat, canned
Instructions
- Start by getting out 4 individual ramekins; ideally they should be 3-4 inches in diameter (at the base) and 2-3 inches deep. Place them within easy reach.
- CARAMEL: Add the coconut sugar, salt, vanilla extract, and water to a medium saucepan and turn on medium-low heat. Set a timer for 3 minutes and stir constantly while cooking – the sugar will dissolve and the mixture should start to bubble vigorously and thicken slightly. Stick with it! If it is only gently bubbling, turn up your heat very slightly. Or if it’s smelling burnt at all, turn heat down. As soon as the 3-minute timer goes off, quickly distribute the caramel between your 4 prepared ramekins (~1 heaping tablespoon per ramekin). Set aside.
- CUSTARD: You can rinse the same saucepan with hot water and use it for the custard, or choose another — make sure whatever pan you choose is deep enough to hold 4 cups (950 ml) of boiling liquid.
- Add the salt, cornstarch or arrowroot, agar agar, maple syrup, and vanilla extract to the cooled (or room temperature) saucepan and whisk together until few lumps remain. Then add the coconut milk and whisk vigorously until well combined.
- Place the saucepan over high heat, whisking continuously until the mixture comes to a boil. This should take about 5-7 minutes. Then reduce the heat to medium low and set a timer for 2 minutes. Continue whisking until the timer goes off. The mixture will have thickened but should still be quite loose and pourable.
- Carefully distribute the custard between the ramekins, on top of the caramel. Let the flan cool for 5-10 minutes before transferring it to the refrigerator. Refrigerate for 3 hours, uncovered. If chilling for more than 3 hours, cover lightly with foil, leaving room for a bit of ventilation.
- Once set, you can eat your flan straight from the ramekins with a spoon, or carefully remove them by loosening the edges with a butter knife and turning them upside down onto a plate. You may need to shake gently and tap the bottom to help them slip out!
- Best enjoyed the first day, but will keep for up to 3 days lightly covered in the refrigerator. Not freezer friendly.
Notes
- Ramekin size can vary; one full ramekin is filling for two people or split recipe into 6-8 smaller ramekins.
- If using agar flakes instead of powder, adjust quantity to 1 ½ tablespoons; results may differ.
- Carefully monitor caramel cooking to avoid burning; adjust heat as needed to maintain bubbling consistency.
- Full-fat canned coconut milk is recommended for creaminess and flavor.
- Nutrition information estimates are based on cornstarch use in the custard.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(half-ramekin servings)
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1half-ramekin serving | |
| Calories | 247 | 12% |
| Carbohydrates | 21.5g | 7% |
| Protein | 1.2g | 2% |
| Fat | 16.8g | 26% |
| Saturated Fat | 15.5g | 78% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 173mg | 7% |
| Potassium | 174mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 17.3g | 35% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 13.9mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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