Vegan Flan Recipes

VEGAN FLAN

Steps:

• Get ramekins ready to go.
• Pour sugar into a medium sauce pot and set to medium-low heat. Let the sugar dissolve, gently swirling the pot but not stirring, until mixture turns a deep golden color, 8 to 9 minutes.
• Immediately remove pot from heat and pour caramel into ramekins. Gently lift and tilt ramekins to coat the inside with caramel. Set aside.
• Combine coconut milk and agar agar in a medium sauce pot.
• In the blender combine the oatmilk, sugar, chickpea flour, and vanilla. Process until smooth. Pour this mixture into the pot with the coconut milk.
• Bring mixture to a simmer for 5 minutes, then remove from the heat. Let cool slightly, then pour into ramekins.
• Place ramekins in the fridge for 4 hours to let the flan set.
• To serve, place bottom of ramekin in a container with hot water for 1 -2 minutes, in order to release the flan.
• Use a small knife or offset spatula to carefully loosen the edges of the flan. Turn flan over onto a plate, shake gently to release flan and remove ramekin.

VEGAN FLAN

Steps:

• You can watch the video in the post for visual instructions.
• For the caramel, add sugar and water to a small saucepan. Bring to a simmer, stirring frequently. Once it starts boiling, turn down the heat, let simmer until it's dark golden brown and thickens, then turn off the heat.
• Quickly pour the caramel into 4 small ramekins and spread the caramel around the bottom with a spoon or simply by tilting the ramekins. Set aside while you make the custard.
• For the custard, add coconut milk, maple syrup, cornstarch, agar powder, vanilla extract, and sea salt to a medium-sized saucepan and stir with a whisk.
• Once combined, bring to a boil over medium-high heat, stirring frequently. As soon as it starts boiling, turn the heat to low and let simmer for 2 minutes to activate the agar, then remove from heat.
• Pour the custard into the 4 ramekins and refrigerate for at least 3-4 hours or overnight.
• To unmold the flan, gently slide a knife around the edges of each ramekin. Invert a platter on top of the ramekin and turn the ramekin and platter over (shake it carefully). Check the step-by-step photos in the blog post above.
• Enjoy! Store leftovers covered in the refrigerator for up to 3 days.

VEGAN FLAN

Steps:

• •Place the soy milk in a medium saucepan and sprinkle with the agar flakes. Let sit for 10 minutes. Bring to a boil, then reduce the heat to low and cook, stirring often, for 5 minutes, or until the agar has dissolved. •Put the tofu, sugar, vanilla, salt, and soy milk mixture in a blender and blend until very smooth. •Pour into the ramekins over the syrup, cover with plastic wrap, and refrigerate for at least 1 1/2 hours. •To remove from the ramekins, dip the bottom in hot water for about 15 seconds, then turn over onto a plate. Makes 3 large or 6 small flan