Description
This delicious easy vegan flan recipe is inspired by Puerto Rican creme caramel, but uses oat milk, coconut cream, and agar agar to keep it plant-based. It’s a great luscious and creamy vegan version of the popular Puerto Rican dessert I grew up with!
Ingredients
Scale
1 cup sugar (can be coconut sugar or any kind of plant based sugar)
1 can coconut cream
2 cups oat milk
3 tbsp maple syrup
2 tsp vanilla extract
4 tbsp cornstarch
1 tsp agar agar
1 tsp turmeric (for color)
Instructions
- Make the caramel. In a clean and dry saucepan, melt the sugar over low heat. Shake the saucepan around a bit if needed to melt evenly, once the sugar has melted completely and there are no crystals remaining, pour and spread caramel in an oven resistant dish or set of small oven safe ramekins.
- Make the custard filling off the stovetop. In a large saucepan off of the stove, combine coconut cream, oat milk, maple syrup and vanilla extract. Sift in cornstarch, turmeric and agar agar and whisk well.
- Transfer to stovetop and whisk while cooking. Place saucepan over medium heat and whisk frequently until the milk mixture thickens enough to coat the back of a spoon or utensil.
- Pour over caramel in ramekin/s. Pour the milk mixture over the caramel in your ramekins. Let them come to room temperature before chilling in the fridge until firm, 4 hours or overnight.
- Flip & enjoy. Flip onto a plate, allowing the caramel to drizzle over the flan and enjoy!
