Scale

Traditional Caramel:

Refined Sugar-Free Version:

For the Vegan Custard:

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1. Prepare the Caramel Layer

You can choose either the classic or refined sugar-free version depending on your preference.

For Traditional Caramel:

In a small saucepan, add the white sugar and water.
Heat over medium heat without stirring until the sugar starts to melt and turns a golden amber color.
Once the caramel reaches a rich golden tone, quickly remove from heat.
Carefully pour the caramel into 4 ramekins (6–8 oz size), swirling each to coat the bottom evenly. Set aside to harden.

For Coconut Sugar Version:

Note: Be cautious with hot caramel. It can cause burns if splashed.

2. Make the Custard Mixture

In a medium saucepan, combine the canned coconut cream and plant milk.
Whisk in the cornstarch and agar agar until fully dissolved—there should be no lumps.
Stir in the maple syrup (or agave), vanilla extract, and a pinch of salt.
Heat the mixture over medium heat while continuously whisking.
Once it starts to bubble gently and thickens slightly, continue stirring for another 1–2 minutes to activate the agar.

Tip: Don’t boil the custard too vigorously—gentle bubbling is enough for agar to work.

3. Assemble the Flan

Remove the saucepan from the heat.
Let the custard cool slightly for 1–2 minutes, then pour it gently over the hardened caramel in each ramekin.
Tap each ramekin gently on the counter to remove air bubbles and ensure an even surface.

4. Chill and Set

Let the flans cool to room temperature for 15–20 minutes.
Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
The agar agar needs time to set fully, and the chilling time allows the custard to firm and flavors to meld.

5. Unmold and Serve

Run a thin knife around the edge of each ramekin to loosen the custard.
Place a small dessert plate over the top of the ramekin and quickly flip it over.
Tap gently to release the flan. The caramel should flow over the custard, creating a beautiful sauce.

Use full-fat coconut cream for the creamiest texture. Light coconut milk or boxed milk will not yield the same richness.
Agar agar powder vs. flakes: Always use powder, not flakes, as the conversion is not 1:1. If you must use flakes, you’ll need more and longer simmering.
Avoid overcooking the caramel: Watch closely, as caramel can burn within seconds once it darkens.
No stirring caramel: Stirring causes crystallization. Swirl the pan gently instead.
To prevent a grainy texture, fully dissolve the cornstarch before heating the custard.
Use a mesh strainer to pour the custard into the ramekins for an ultra-smooth finish.