Description
This Vegan Ube Flan is a creamy, luscious Filipino-inspired dessert that combines the vibrant purple hue of ube with a smooth, coconut-based custard. It features a caramel layer made from granulated sugar and water, and a rich vegan custard made with evaporated coconut milk, ube sweetened condensed coconut milk, non-dairy milk, and coconut whipping cream. Enhanced with agar-agar for firmness and vegan butter for creaminess, this plant-based flan sets beautifully after refrigeration, making it perfect for make-ahead celebrations and gatherings.
Ingredients
Scale
Caramel
- 100 g granulated sugar
- 30 ml water
Custard
- 280 ml evaporated coconut milk
- 320 g ube sweetened condensed coconut milk
- 200 ml non-dairy milk (oat milk, almond milk, or soy milk)
- 200 g coconut whipping cream
- 2 teaspoons vanilla extract
- 40 g cornstarch
- 2 teaspoons agar-agar powder (NOT agar flakes)
- ¼ teaspoon sea salt
- 60 g vegan butter (cold and cubed)
Instructions
- Prepare the pan: Place a 21cm (8-inch) flanera or similar-sized cake pan on a tray and set aside. Ensure the cake pan does not have a removable base for stability.
- Make the caramel: In a saucepan over low heat, combine sugar and water, stirring until sugar dissolves. Increase heat to medium-high and avoid stirring to allow caramelization. Watch closely as the mixture turns golden amber, gently swirling the pan to caramelize evenly. Remove from heat immediately once deep amber color is achieved.
- Set the caramel: Quickly pour the caramel into the prepared flanera or cake pan. Allow it to cool and harden at room temperature for about 30 minutes.
- Blend the custard ingredients: Add evaporated coconut milk, ube sweetened condensed coconut milk, non-dairy milk, coconut whipping cream, cornstarch, agar-agar powder, vanilla extract, and sea salt to a high-speed blender. Blend until smooth and homogeneous.
- Cook the custard: Pour the blended mixture into a saucepan over medium heat. Bring it to a gentle simmer, whisking continuously to prevent lumps or burning. Cook for approximately 5 minutes until thickened, using both a whisk and rubber spatula alternately. Remove from heat once thick and creamy.
- Strain and finish custard: Place the cold cubed vegan butter in a large mixing bowl. Set a fine-mesh sieve over the bowl and pour the hot custard through it, whisking the butter in continuously until smooth and creamy. Let cool at room temperature for 20 minutes, whisking every 5 minutes to prevent skin formation.
- Assemble the flan: Pour the cooled custard over the set caramel in the pan. Smooth the top with the back of a spoon or an offset spatula. Allow to reach room temperature, then cover with cling film and refrigerate for 12-24 hours for full setting.
- Unmold the flan: Before serving, run a sharp knife carefully about 1 inch deep around the inner edge of the pan to loosen the custard without damaging the surface.
- Serve: Place a serving plate on top of the pan and quickly invert. Slowly lift the pan, allowing the flan to unmold and the caramel sauce to flow over the sides beautifully.
- Storage and serving tips: Best served within 1-2 days after setting. Keep refrigerated and do not remove from the mold until just before serving. For optimal texture and flavor, prepare at least one day ahead.
Notes
- Use a flanera or a cake pan without a removable base to ensure easy caramel pouring and structural integrity.
- Cold vegan butter helps create a silky smooth custard when whisked in with the hot custard.
- Avoid stirring caramel once it starts boiling to prevent crystallization; gently swirl the pan instead.
- Whisk custard regularly while cooling to prevent the formation of a skin on top.
- Use agar-agar powder for a firm set; agar flakes will not dissolve properly.
- Non-dairy milk choices like oat, almond, or soy milk can be used depending on preference or availability.
- Be cautious when unmolding the flan to maintain the neat caramel layer and smooth surface.
