Description
Creamy, sweet, and delicious vegan flan that literally melts in your mouth. This crème caramel is a no-bake dessert that requires only 15 minutes of prep time. The recipe is egg-free, dairy-free, soy-free, and very easy to make.
Ingredients
Scale
- 1/3 cup sugar ((*see notes))
- 1–2 tbsp water
- 2 cups canned coconut milk (can shaken (*see notes))
- 3–4 tbsp maple syrup ((*see notes))
- 2 tbsp cornstarch ((*see notes))
- 2/3 tsp agar powder ((*see notes))
- Pinch of sea salt
- 2 1/2 tsp vanilla extract
Instructions
- 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.
Nutrition
- Calories: 248 kcal
- Sugar: 27 g
- Fat: 12 g
- Carbohydrates: 33 g
- Protein: 1 g