Description
This vegan Pumpkin Flan is a creamy, spiced custard dessert topped with a rich caramel sauce. Made with evaporated oat milk, pumpkin puree, and vegan butter, it offers a luscious, dairy-free twist on the classic flan, perfect for autumn or any festive occasion.
Ingredients
Scale
Caramel
- 100 g granulated sugar
- 2 tablespoons water
Custard
- 200 g evaporated oat milk
- 20 g cornstarch
- 1 teaspoon agar agar powder
- 1 teaspoon pumpkin pie spice
- 200 g pumpkin puree
- 200 g vegan whipping cream
- 1 tablespoon vanilla extract
- 60 g vegan butter, cold and cubed
Instructions
- Prepare molds: Place six 13.5 cm (5-inch) flan molds on a tray and set aside.
- Make caramel: In a saucepan over low heat, dissolve sugar and water by stirring. Increase heat to medium-high and do not stir further. Watch closely as it boils, allowing caramel to form. Gently swirl the pan as the sugar caramelizes evenly, removing from heat when deep amber.
- Pour caramel: Quickly pour the hot caramel into the molds. Let it cool to room temperature and harden for about 30 minutes.
- Prepare custard base: In a saucepan, whisk together evaporated oat milk, cornstarch, agar agar powder, and pumpkin pie spice until smooth. Stir in pumpkin puree, vegan whipping cream, and vanilla extract.
- Cook custard: Heat the mixture to a simmer, whisking constantly to prevent sticking and burning. Simmer for 5 minutes until thickened, alternating whisk and spatula for thorough stirring. Remove from heat.
- Strain custard and add butter: Place cubed vegan butter in a large bowl with a fine-mesh sieve on top. Pass the custard through the sieve into the bowl and whisk in the butter until smooth and creamy. Let cool at room temperature for 20 minutes, whisking every 5 minutes to prevent skin formation.
- Assemble flan: Divide the custard evenly among the caramel-lined molds. Cover with clingfilm and refrigerate for 12-24 hours to set.
- Unmold for serving: Before serving, place flan molds in a saucepan with a shallow layer of hot water for a few minutes. Carefully run a sharp knife around the edges to loosen the custard.
- Invert onto plates: Place a serving plate on each mold and quickly flip to release the flan. The caramel will cascade down the sides.
- Storage tips: Serve within 1-2 days after setting. Keep flans in molds until just before serving. Best prepared a day in advance.
Notes
- Use vegan butter cold and cubed to blend smoothly into the custard.
- Do not stir caramel once boiling to avoid crystallization; gently swirl the pan instead.
- Whisk custard regularly while cooling to prevent skin forming on top.
- Refrigerating flan for at least 12 hours ensures proper setting and better texture.
- This recipe is vegan and dairy-free, suitable for lactose intolerance.
