Description
This Vegan Ube Flan is a luscious, creamy dessert featuring the vibrant purple hue and unique flavor of ube. Made entirely from plant-based ingredients, including coconut milk and vegan butter, it boasts a smooth caramel topping and a rich custard base thickened with agar-agar and cornstarch. Perfect for a dairy-free and egg-free treat that’s both elegant and indulgent.
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 a similar-sized cake pan (without a removable base) on a tray and set aside.
- Make the Caramel: Combine sugar and water in a saucepan over low heat, stirring until sugar dissolves. Increase to medium-high heat and avoid stirring; let it boil until golden amber, swirling the pan gently for even caramelization. Remove immediately at deep amber color.
- Set Caramel Base: Pour caramel quickly into the prepared pan and allow it to cool and harden at room temperature for about 30 minutes.
- Blend Custard Ingredients: In a high-speed blender, combine evaporated coconut milk, ube condensed coconut milk, non-dairy milk, coconut whipping cream, cornstarch, agar-agar powder, vanilla extract, and sea salt. Blend until smooth.
- Cook the Custard: Transfer the blended mixture to a saucepan on medium heat. Bring to a gentle simmer while whisking continuously. Cook for about 5 minutes until thickened, using a whisk and spatula alternately to prevent sticking. Remove from heat.
- Incorporate Vegan Butter: Place cubed vegan butter in a large bowl with a fine-mesh sieve over it. Strain the hot custard through the sieve into the bowl and whisk with the butter until smooth and creamy. Let cool at room temperature for 20 minutes, whisking every 5 minutes to prevent skin formation.
- Assemble Flan: Pour custard over the set caramel in the pan. Smooth the surface with a spoon or offset spatula. Let it cool to room temperature, then cover and refrigerate for 12–24 hours until fully set.
- Loosen Edges: Before serving, carefully run a sharp knife about 1 inch deep around the pan’s inner edge to loosen the custard without damaging the flan’s appearance.
- Unmold Flan: Place a large serving plate on top of the pan, invert it quickly, and gently lift the pan so the flan releases. The caramel will cascade over the sides beautifully.
- Store Properly: Best enjoyed within 1–2 days after setting. Keep the flan refrigerated and only unmold right before serving. Ideally prepare it one day in advance.
Notes
- Use a flanera or a cake pan without a removable base to ensure the caramel stays intact during unmolding.
- Cold vegan butter improves the texture and creaminess of the custard.
- Agar-agar powder is essential for setting; agar flakes will not yield the same result.
- Whisking frequently during cooling prevents a skin from forming on top of the custard.
- Make sure to invert the flan carefully to avoid breaking its delicate structure.
