Description
This vegan Pumpkin Flan is a creamy, caramel-coated dessert that perfectly balances the warm spices of pumpkin pie spice with smooth, rich custard made from pumpkin puree and vegan ingredients. The flan combines a delicate caramel base with a luscious, thickened oat milk custard, finished with a silky vegan butter swirl. It’s the ideal make-ahead dessert for fall or any time you crave a comforting, plant-based sweet treat.
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 your flan molds on a tray and set aside. The recipe uses 6 molds measuring approximately 13.5 cm (5 inches) each.
- Make Caramel: In a saucepan over low heat, combine sugar and water. Stir gently until sugar dissolves completely. Increase heat to medium-high and avoid stirring from this point. Watch closely as the mixture boils and bubbles, turning light caramel color. Gently swirl the pan to evenly caramelize. When it reaches a deep amber color, remove from heat.
- Caramel in Molds: Quickly pour the caramel into each flan mold, as it sets rapidly. Allow the caramel to cool and harden at room temperature for about 30 minutes.
- Prepare Custard Mixture: 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 while whisking continuously. Simmer for 5 minutes, stirring constantly with a whisk and spatula to prevent burning and encourage thickening. Remove from heat once thickened.
- Incorporate Butter: Place cold, cubed vegan butter in a large bowl. Pass the hot custard through a fine-mesh sieve over the butter. Whisk the butter into the custard until smooth and creamy. Let it cool at room temperature for 20 minutes, whisking every 5 minutes to prevent skin from forming.
- Fill Molds and Refrigerate: Pour the cooled custard evenly over the set caramel in each mold. Cover molds with cling film and refrigerate for 12 to 24 hours to allow the flan to fully set.
- Unmold Flan: Just before serving, place the molds in a shallow pan with hot water for a few minutes to loosen the custard. Carefully run a sharp knife about 1 inch deep around the inner edge of each mold to release the flan.
- Serve: Place a small serving plate over each mold and quickly invert. The custard will release, letting the caramel sauce cascade over the flan sides.
- Storage Tips: Best enjoyed within 1 to 2 days of setting. Keep flans refrigerated and leave them in molds until just before serving. Making them a day ahead is recommended for optimal flavor and texture.
Notes
- Use vegan butter that is cold and cubed to help achieve a creamy custard texture when whisked in.
- Do not stir the sugar mixture once it reaches medium-high heat to ensure proper caramelization.
- Whisking the custard continuously prevents lumps and burning during simmering.
- Passing the custard through a sieve ensures a smooth, silky final texture.
- Be gentle when unmolding as the flan can be delicate; warming the molds with hot water helps release it easily.
- This recipe is vegan and gluten-free.
