Vegan Flan

Ingredients

• 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

1. 1

   You can watch the video in the post for visual instructions.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Pour the custard into the 4 ramekins and refrigerate for at least 3-4 hours or overnight.

7. 7

   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.

8. 8

   Enjoy! Store leftovers covered in the refrigerator for up to 3 days.