Flan is a must have in Gibraltar, and there are so many flavours to try: coconut, vanilla, caramel… A smooth and wonderfully set flan is a fabulous way to end a meal. I’ve put together a vegan flan alternative for those who don’t eat egg, but still want a delicious dessert.
If you’re looking for a new way to enjoy your flan, this vegan version is just what you need.
The best part? This recipe is incredibly easy to make. You don’t have to worry about the egg-based flan recipes that require a lot of time and effort. This one is simple and quick!
With just a few ingredients, you can whip up a dessert that will make everyone happy – even those who are lactose intolerant or vegan!
This recipe is simple, easy and use ingredients you probably already have in your cupboard. This recipe is great for entertaining, or just a simple family dinner. It will make everyone happy!
Vegan Flan
Ingredients
Flan
- 175 ml plant-based milk
- 300 ml full-fat coconut milk
- 3 tbsp maple syrup
- 2 tbsp cornstarch
- 1 tsp agar syrup
- 2 tsp vanilla extract
- ½ tsp cinnamon
Caramel*
- 2 tbsp maple syrup
- 2 tbsp demerara sugar
- ½ tsp lemon juice
Instructions
- This recipe is in two parts: first the caramel topping and then the flan mixture.
- For the caramel: stir the ingredients together in a pan over a medium heat until dissolved. Once smooth, pour this out into 4 ramekins and leave to cool down while you prepare the flan mixture.
- Pour the wet ingredients for the flan into a saucepan and stir over a medium heat. Once the mixture is hot, smooth and combined, whisk in the cornstarch.
- Continue to stir or whisk until the mixture reduces and thickens. This will happen before it starts to boil.
- Once thick, remove the pan from the heat and using a ladle, pour the flan mixture out evenly into the ramekins with the caramel.
- Allow the ramekins to cool to room temperature before transferring them to the fridge overnight so that the mixture sets.
- When serving, run a knife along the edges of the ramekin and place a plate over the top before flipping it upside down, as the caramel will go everywhere.