Desserts 
Did you know that flan, that creamy, caramel delight we all love, has a history dating back to ancient Rome? Yup, the Romans were surprisingly ahead of their time when it came to dessert. The original version of flan was not quite the custardy treat we know today. The Romans called it “tyropatinam,” a mix of eggs, milk, and honey, and it was often savory rather than sweet. They were big fans of using whatever ingredients were available, so flan could easily morph from a dinner dish to a dessert, depending on what was on hand.
Fast forward a few centuries to when the Moors occupied Spain. They introduced caramel to the Spaniards, and that’s when the magic really began. The Spaniards adopted the custardy Roman dish and added a delicious caramel topping. Flan’s rich, luscious texture and sweet caramel syrup won over hearts across Europe and became a staple in Spanish cuisine.
As Spanish explorers and settlers traveled to the New World, they brought their beloved flan with them. Soon, flan became a traditional dessert in many Latin American countries, each region putting its own unique spin on the recipe. From Mexico to Brazil, flan evolved, incorporating local ingredients and flavors, but always maintaining its core appeal as a creamy, indulgent treat.
Veganizing Traditional Flan
So, how do we take this centuries-old classic and make it vegan without sacrificing all that silky smooth deliciousness? Let’s talk ingredient swaps first. Traditional flan uses eggs to achieve its custardy texture, but in the vegan world, we’re big on creativity. For my ultimate vegan flan, I use silken tofu and a bit of cornstarch. Silken tofu gives that creamy consistency while cornstarch helps it set.
Next up, we need to replicate that rich milkiness. Coconut milk and almond milk become our best friends here. They blend together beautifully to create a creamy base that rivals any dairy-based custard. Plus, they bring a subtle hint of nuttiness and tropical flavor that adds depth to the flan.
Now, achieving that perfect texture—the one where your spoon just glides through—is all about patience. Cooking low and slow in a water bath helps the flan set without curdling or becoming grainy. Trust me, it’s worth the wait. And let’s not forget the caramel! Instead of traditional sugar caramel, we’ll make a simple vegan caramel using coconut sugar and a splash of water. It’s just as lovely and adds a unique twist to the classic flavor.
Jade’s Ultimate Vegan Flan Recipe
Ingredients
- 1 cup 200g coconut sugar
- 1/4 cup 60ml water
- 1 cup 240ml coconut milk
- 1 cup 240ml almond milk
- 1 cup 240g silken tofu, blended until smooth
- 1/4 cup 30g cornstarch
- 1/2 cup 100g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- Pinch of turmeric optional, for color
Instructions
- Preheat your oven to 350°F (175°C). Start by making the caramel. In a small saucepan, combine the coconut sugar and water. Cook over medium heat, stirring until the sugar has dissolved. Increase the heat and bring to a boil, without stirring, until the syrup turns a deep amber color. Quickly pour the caramel into the bottom of your flan mold or ramekins, tilting to cover the bottom evenly.
- In a blender, combine the coconut milk, almond milk, silken tofu, cornstarch, granulated sugar, and vanilla extract. Blend until completely smooth. If you’d like a bit of that classic golden color, add a pinch of turmeric.
- Pour the mixture over the caramel in your mold or ramekins. Place the mold or ramekins in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the flan containers. This water bath will help cook the flan evenly.
- Bake in the preheated oven for 45-50 minutes, or until the flan is just set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the flan to loosen it, then invert onto a serving plate. The caramel will cascade over the top, creating that beautiful, glossy finish.
Serving Suggestions: Pairing Flan with Other Vegan Treats
This vegan flan is perfect on its own, but if you’re feeling extra indulgent, why not pair it with some fresh berries or a scoop of dairy-free vanilla ice cream? The tartness of the berries balances the sweetness of the caramel, and the ice cream adds another layer of creamy decadence. Alternatively, a sprinkle of chopped nuts can add a delightful crunch.
And there you have it! A journey through history and a step-by-step guide to making a mouthwatering vegan flan that’s sure to impress. Whether you’re serving it at a dinner party or enjoying a quiet night in, this dessert is a sweet reminder that you can enjoy all the flavors of tradition, vegan style. Happy cooking!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
