Flan (Vegan)
Nutrition:
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Watch the caramel closely as it cooks — it can go from golden to burnt in seconds once it starts to darken, so have your ramekins ready to pour into the moment it reaches a deep amber.
Instructions:
- Make the Caramel: Melt 1/2 cup sugar with water in a saucepan over medium heat until deep amber, then pour into ramekins, swirling to coat the bottom.
- Blend the Custard: Blend the coconut milk, soaked cashews, plant milk, remaining sugar, cornstarch, vanilla, and salt until completely smooth.
- Cook Until Thickened: Pour the mixture into a saucepan and cook over medium heat, whisking constantly, until thickened, about 5-7 minutes.
- Pour Over the Caramel: Pour the mixture over the caramel in the ramekins.
- Chill: Chill for at least 3 hours, or overnight.
- Invert & Serve: Run a knife around the edge and invert onto plates to serve.
Notes: Cook custard-based mixtures over low, gentle heat and stir constantly to prevent curdling or scorching.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Refrigerate covered for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The sugar provides clean sweetness and helps balance acidity. The canned coconut milk adds richness and a creamy body without any dairy. The raw cashews blends into a rich, creamy base that stands in for dairy. The unsweetened plant milk adds creaminess and helps everything come together smoothly.
Flan (Vegan)
Ingredients:
- 3/4 cup sugar, divided
- 1/4 cup water
- 1 (14 oz) can coconut milk
- 1 cup raw cashews, soaked and drained
- 1/2 cup unsweetened plant milk
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The sugar provides clean sweetness and helps balance acidity. The canned coconut milk adds richness and a creamy body without any dairy. The raw cashews blends into a rich, creamy base that stands in for dairy. The unsweetened plant milk adds creaminess and helps everything come together smoothly.
Prep:
Watch the caramel closely as it cooks — it can go from golden to burnt in seconds once it starts to darken, so have your ramekins ready to pour into the moment it reaches a deep amber.
Instructions:
- Make the Caramel: Melt 1/2 cup sugar with water in a saucepan over medium heat until deep amber, then pour into ramekins, swirling to coat the bottom.
- Blend the Custard: Blend the coconut milk, soaked cashews, plant milk, remaining sugar, cornstarch, vanilla, and salt until completely smooth.
- Cook Until Thickened: Pour the mixture into a saucepan and cook over medium heat, whisking constantly, until thickened, about 5-7 minutes.
- Pour Over the Caramel: Pour the mixture over the caramel in the ramekins.
- Chill: Chill for at least 3 hours, or overnight.
- Invert & Serve: Run a knife around the edge and invert onto plates to serve.
