This delightful vegan flan is the perfect dessert that marries simplicity with sophistication. It’s creamy, rich, and topped with a luscious caramel sauce that will impress even the most skeptical non-vegans. Making this flan is a wonderful way to share the joys of plant-based baking with friends and family.
Ingredients
- 1 cup coconut milk
- 1 cup almond milk (or any plant-based milk of your choice)
- 1/2 cup maple syrup or agave nectar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- Pinch of salt
For the Caramel Sauce
- 1 cup coconut sugar (or brown sugar)
- 1/4 cup water
Instructions
Start by making the caramel sauce. In a small saucepan, combine the coconut sugar and water. Cook over medium heat, stirring gently until the sugar dissolves. Allow it to come to a gentle boil without stirring. Watch closely as it changes color to a deep amber—this usually takes about 5-7 minutes. Once it reaches the desired color, quickly remove it from the heat and pour a thin layer into the bottom of your flan molds or ramekins, tilting them to coat the sides. Set aside to cool and harden.
In a blender, combine the coconut milk, almond milk, maple syrup, cornstarch, vanilla extract, and a pinch of salt. Blend until completely smooth and well combined.
Transfer the mixture to a saucepan and cook over medium heat, stirring continuously. It will begin to thicken after a few minutes. Keep stirring until it reaches a pudding-like consistency.
Once thickened, pour the mixture over the cooled caramel layer in your molds. Allow the flan to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours, or until fully set.
To serve, run a knife around the edges of the flan to help release it. Invert it onto a plate, letting the caramel sauce drizzle over the top. The result is a stunning, creamy vegan flan that is sure to delight!
Enjoy this beautifully simple dessert with loved ones, and watch as they savor each bite, discovering the magic of plant-based baking!