Description
This vegan Pumpkin Flan offers a rich, creamy, and beautifully caramelized dessert perfect for fall and holiday seasons. Made with pumpkin puree, vegan whipping cream, and a blend of warm pumpkin pie spices, this flan combines the smooth texture of traditional custard with a luscious vegan twist, caramelized to perfection.
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 approximately 13.5 cm (5-inch) each.
- Make Caramel: In a saucepan over low heat, combine sugar and water, stirring gently until sugar dissolves. Increase heat to medium-high and allow to boil without stirring, gently swirling the pan to promote even caramelization. When the mixture turns a deep amber color, remove from heat.
- Coat Molds with Caramel: Immediately pour the caramel into the flan molds quickly as it sets fast. Let the caramel cool and harden at room temperature for about 30 minutes.
- Prepare Custard Mixture: In another 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: Bring the custard mixture to a simmer over medium heat while whisking continuously. Simmer for 5 minutes, stirring constantly with a whisk and spatula to avoid burning, until thickened. Remove from heat.
- Finish Custard: Place cubed vegan butter into a large bowl. Pour the hot custard through a fine-mesh sieve into the bowl and whisk to incorporate butter until smooth and creamy. Allow to cool at room temperature for 20 minutes, whisking every 5 minutes to prevent skin formation.
- Fill Molds and Chill: Pour the cooled custard evenly into the caramel-coated molds. Cover with clingfilm and refrigerate for 12 to 24 hours to set.
- Unmold Before Serving: Shortly before serving, place the flan molds in a shallow pan with hot water for a few minutes to loosen them. Carefully run a sharp knife around the edges to help release the custard.
- Serve: Place a small plate on top of each mold and quickly invert to unmold the flan. The caramel will flow down the sides beautifully.
- Storage: Best served within 1 to 2 days after setting. Keep flan refrigerated and do not remove from molds until just before serving. Recommended to prepare one day in advance.
Notes
- Use a fine-mesh sieve to ensure a smooth custard texture, removing lumps from the custard mixture.
- Be cautious during caramel-making: once the sugar starts browning, do not stir but gently swirl the pan to avoid crystallization.
- Constant stirring during custard simmering prevents burning on the bottom of the pan.
- Allow custard to cool properly and whisk periodically to avoid skin formation on top.
- Make the flan at least 12 hours in advance to achieve perfect texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
Keywords: Pumpkin Flan, Vegan Flan, Pumpkin Dessert, Vegan Pumpkin Recipe, Caramel Flan, Dairy-free dessert
