Vegan Puerto Rican Flan: A Creamy, Caramel-Topped Delight
Flan, a beloved dessert in Puerto Rican cuisine, is known for its silky, creamy texture and the rich, caramelized sugar layer at its base. Here’s how you can create a delicious vegan version of this classic dessert, keeping all the vibrant flavors and cultural significance intact.
The Cultural Significance of Flan
In Puerto Rico, flan is more than just a dessert; it’s a tradition. It’s often served at family gatherings, holidays, and special occasions. The process of making flan is almost therapeutic, involving careful steps to achieve that perfect caramel and creamy custard. By veganizing this recipe, we’re not only making it accessible to everyone but also honoring the traditional methods while adapting to modern dietary preferences.
Ingredients
For the Caramel:
- 100 g (½ cup) granulated sugar
- 30 ml (2 tbsp) water
For the Custard:
- 360 ml (1 ½ cups) evaporated coconut milk
- 250 g (¾ cup + 1 tsp) sweetened condensed coconut milk
- 200 ml (¾ cup + 4 tsp) non-dairy milk (oat milk, almond milk, or soy milk)
- 200 g (7 oz) vegan cream cheese (homemade or store-bought)
- 40 g (5 tbsp) cornstarch
- 2 teaspoons agar-agar powder
- 2 teaspoons vanilla extract or vanilla bean paste
- ¼ teaspoon sea salt
- 60 g (7 ½ tbsp) cold and cubed vegan butter
Instructions
Step 1: Prepare the Caramel
In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar caramelizes and turns a reddish-amber color. Pour the caramel into the bottom of a flan pan or individual ramekins and let it set.
Step 2: Prepare the Custard
Blend together the evaporated coconut milk, sweetened condensed coconut milk, non-dairy milk, vegan cream cheese, cornstarch, agar-agar powder, vanilla extract, and sea salt until smooth.
Step 3: Cook the Custard
Cook the custard mixture over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5 minutes.
Step 4: Cool and Thicken
Pass the custard through a fine-mesh sieve into a bowl. Whisk in the cold cubed vegan butter until the mixture is smooth and creamy. Let it cool at room temperature.
Step 5: Assemble the Flan
Pour the custard mixture over the set caramel in the flan pan or ramekins. Refrigerate for 12-24 hours to allow the flan to set.
Step 6: Serve
To serve, run a sharp knife about 1 inch deep around the inner edge of the pan to loosen the custard. Place a large serving plate on top of the pan and quickly turn it over. Slowly lift the pan, and the custard will unmold itself, with the caramel sauce cascading down the sides.
Tips and Variations
For a seasonal twist, you can try making a Vegan Pumpkin Flan by adding pumpkin puree, cinnamon, and pumpkin spice to the custard mixture. This adaptation is perfect for autumn and Thanksgiving celebrations.
Flan is one of those desserts that remains true to its roots even when veganized. The key is in the careful balance of the caramel and the creamy custard, ensuring each bite is a harmonious blend of flavors. With this vegan Puerto Rican flan, you’re not just making a dessert; you’re continuing a tradition that brings people together. So go ahead, indulge in this creamy delight, and share it with your loved ones – it’s a taste of culture and love in every spoonful.