Vegan Creme Caramel (Flan)

⭐️ Why This Recipe Works

Dreamy melt-in-your-mouth texture.

The silky yet delicate texture of this flan will get you addicted in no time! While it doesn’t have the exact same texture or flavor as the one made with eggs, it’s just as delicious. I combined plant-based ingredients to create a custard that is rich (like it literally melts in your mouth), tender, smooth, and milky.

I even served this flan to non-vegans, and they all loved it! My wife, while biased, can’t get enough of it and requests that I make her a batch at least once a month. But that’s okay because this recipe is not really time-consuming.

Caramel-lovers dream.

This vegan flan packs a ton of caramel flavor! As the flan sits overnight in the refrigerator, the caramel melts and infuses the custard with a sweet and salty flavor. Combined with the fresh vanilla aroma of the custard, it creates a real flavor bomb!

Healthier than your typical flan.

I really went all-in on trying to make this flan as healthy as possible without compromising on flavor. That starts by kicking the refined sugar out of the equation. For the flan part, I decided to sweeten it with maple syrup, giving it a hint of caramel flavor.

Then comes the caramel sauce, which was the most challenging part of this recipe. Generally, caramel is made with granulated white sugar for a simple reason: it caramelizes well, and it’s easy to tell when it’s ready by simply looking at its golden-brown color.

Making caramel without refined sugar is not a simple task though. To do so, I used a combination of maple syrup and coconut sugar. Why a combination of both? Simply because maple syrup prevents the coconut sugar from burning too quickly. See, coconut sugar has a lower melting point compared to white sugar, hence it burns more easily. I discovered through testing that when I tried to caramelize coconut sugar AND maple syrup, the sugar didn’t burn like in my previous tests.

Note: I also included the traditional way to make the caramel in the recipe card. I am showing this method in the process shots below for a simple reason: it’s easier to photograph. The coconut sugar + maple syrup technique requires more attention and cooks faster.

📘 What is Creme Caramel

Creme caramel, also called Flan, is a dessert that first appeared in France during the Middle Ages, around 1400. It consists of a custard creme that is infused with vanilla and topped with a layer of caramel.

It is now popular all around the world, from Latin America (Milk Flan) to the Philippines (Leche Flan), and Viet Nam (Bánh Flan). Each version has slightly different ingredients and processes.

Most recipes call for eggs to firm up the creme, but here, we are using a combination of coconut milk and agar to get a rich and creamy consistency with a firm texture.

🥛 Ingredient Notes

This vegan flan requires pantry staples that are affordable and easy to find. Here is what you will need:

Unsweetened plant-based milk

Plant-based milk makes the base of the custard. You can use any unsweetened milk such as almond, oat, soy, or cashew milk. I personally like to use soy milk – I find it yields a superior mouthfeel due to its richness and creaminess.

If using soy milk: Try to use a brand of soy milk that has a very subtle flavor (I like Silk or Alpro, but I am not a fan of So Good). Some brands have a very strong bean flavor, do not use those. I also recommend not using homemade soy milk for this recipe as the bean flavor would be overpowering.

Coconut cream

After testing with only plant-based milk, I realized that the custard lacked the creaminess that generally comes from eggs. To make up for that, I went with coconut cream, which brings richness and also helps the flan get firmer once it is cold. You want to use the hard part on the top of a refrigerated can of full-fat coconut milk.

Note: I also tested this recipe with coconut milk in place of coconut cream. It works, but the flan is softer and not as creamy.

Maple syrup

I am using maple syrup to sweeten the custard and make the caramel sauce. If you don’t plan to make this recipe refined sugar-free, feel free to use granulated sugar.

Cornstarch and Agar

Most recipes for vegan flan rely on either agar agar or cornstarch. Instead of using one or the other, I used a combination of both to create the most delicate texture! The cornstarch thickens the custard and emulsifies all of the ingredients, while the agar agar helps the custard set and firm up as it cools.

Make sure you are using agar agar powder, not agar flakes.

Vanilla

Vanilla is the essential ingredient that will take your custard from good to amazing. For the best flavor, I recommend using high-quality vanilla extract. You can use store-bought vanilla extract or follow my recipe to make homemade vanilla extract from scratch.

While pricey, fresh vanilla beans impart a fresher and more floral aroma to the custard. If you want to impress your guests with a fancy, expensive bakery-style flavor, use the seeds from half of a fresh vanilla bean in place of the vanilla extract! To do so, slice the vanilla bean in half, scrape the seeds using a thin knife and add them to the milk before cooking the custard.

🥣 How to Make It

This recipe consists of two different preparations. First, we have the caramel that will harden at the bottom of each ramekin. Then, we have the vanilla custard that will go on top of the caramel.

1. The Caramel

Start by preparing the caramel. I am sharing two ways to make it: the traditional way, which uses granulated sugar, and a refined sugar-free version, which uses maple syrup and coconut sugar. Here, I will show you how to make the former.

1. Heat the sugar in a pan. Add the sugar and water to a light-bottomed saucepan. Heat over medium heat until the sugar starts to melt and bubble. Do not stir at this stage.

2. Allow it to crystallize. After a few minutes, the sugar will start to crystallize and appear to be hardening. That is totally normal. Keep heating the sugar over medium heat.
3. Caramelize. After another 1-2 minutes, the caramel will turn golden brown. Heat it for another 10-20 seconds, or until it becomes amber. Be careful not to burn your caramel! Remove the pan from the heat as soon as the sugar has a golden brown color.

4. Divide into ramekins. Next, divide the caramel into 4 small ramekins and tilt to spread the caramel evenly into each ramekin. Let the caramel harden at room temperature.

2. The Flan (Vanilla Custard)

Once the caramel is done, it’s time to prepare the flan.

1. Whisk together the ingredients. Add the plant-based milk, coconut cream, maple syrup (or sugar), vanilla, cornstarch, and agar to a saucepan. Whisk to dissolve the cornstarch.
2. Bring to a boil. Heat over medium heat, constantly whisking until it comes to a boil.
3. Thicken. Once the mixture has slightly thickened, transfer to the ramekins, over the caramel.

Here is a quick tip if you want your creme caramel to look good: let the vanilla custard cool down a bit (3-5 minutes) before pouring it into the ramequins. I found out that if you pour it while still very hot, the creme tends to crack a bit on top.

Finally, refrigerate for at least 8 hours before flipping over a plate. The caramel will “melt” over the creme caramel!

To serve, run a knife along the edges of a ramekin. Next, cover the ramekin with a serving plate and quickly flip it upside down. The custard will drop out of the ramekin, and the caramel will flow over the custard!

I hope you will all love my creme caramel recipe! It is full of vanilla flavor, smooth and creamy, and melts in your mouth! The caramel is the icing on the cake, bringing that extra sweetness that pairs wonderfully with the vanilla custard.

🧁 More Plant-Based Dessert Recipes

Creamy Vegan Rice Pudding

Vegan Île Flottante

French Rum Baba

Vegan Brownies

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