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Vegan Mexican Flan



  • Serves 6
  • Cooks in 65 mins (15m prep + 50m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

how to make vegan flan mexican

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 350°F. In a blender, combine the coconut milk, cornstarch, sugar, cinnamon, and vanilla extract. Blend until smooth.
  2. 2.Pour the mixture into a 9-inch pie dish. Place the dish in a large baking pan and fill the pan with enough hot water to reach halfway up the sides of the pie dish.
  3. 3.Bake for 40-50 minutes, or until the custard is set but still slightly jiggly in the center. Remove the dish from the water bath and let cool to room temperature.
  4. 4.To make the caramel sauce, combine the coconut sugar and water in a small saucepan. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture comes to a boil. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened and turned a deep amber color. Remove from heat and let cool slightly.
  5. 5.Pour the caramel sauce over the cooled flan. Chill in the refrigerator for at least 2 hours, or until the caramel is set. Serve chilled.

lightbulb_outline Tips

  • chevron_rightMake sure to blend the custard mixture until completely smooth to avoid lumps in the flan.
  • chevron_rightBe careful when making the caramel sauce, as it can burn easily.
  • chevron_rightYou can also use a ramekin or individual custard cups instead of a pie dish.