You need to taste this dairy free, egg free flan to believe such a smooth and luscious vegan custard exists. Enjoy a spoonful of creamy custard topped with syrupy caramel and savor every bite until it’s all gone.
Ingredients
- Custard
- 200g (7 oz) Water
- 12g (1 Tbsp) Druids Grove Soy Milk Powder
- 30g (2 Tbsp) Sugar
- 1g (¼ tsp) Salt
- 1.5g (½ tsp) Vanilla Extract
- 1.5g (½ tsp) Druids Grove Vegan Gelatin
- Caramel
- 150g (5 oz) Sugar
- 60g (4 Tbsp) Water
Equipment
- 2 Heavy bottom sauce pots
- Candy thermometer
- 4, 4 oz mason jars or ramekins
Timing
Active Time: 10 Minutes
Total Time: 24 Hours
Yield
4 Portions
-
Create Caramel
In a heavy bottom sauce pot place the 150g of sugar and 60g of water
Place over high heat, using a candy thermometer bring the sugar to 325F
Once the sugar reaches the correct temperature pour equal portions into the 4 mason jars or ramekins. Allow the caramel to cool completely in the bottom of the containers.
-
Create Custard
Dry mix together the Sugar, soy milk powder, salt, and vegan gelatin.
In the second heavy bottom pot mix together the water, vanilla extract, and the sugar mixture that contains the soy milk powder, salt, and vegan gelatin.
Bring the mixture to a full rolling boil and remove from the heat. This does not need to be boiled for a long period of time. Once it comes to a boil, remove it immediately. Divide the custard equally into the 4 mason jars or ramekins.
-
Seal, Store, Serve
Seal the mason jars or ramekins and refrigerate for 23 hours.
Remove cover from the container and use a butter knife to gently free the flan from the mason jar.
Invert a plate on the top of the container. Holding both the plate and the container flip them over so that the mason jar or ramekin is inverted on top of the plate. Lift the mason jar or ramekin and the flan should free itself from the sides.
Usage Chart:
Based on 11 Review(s)
19 Comments.
Hi i made this but it seems the custard amount is too small? it yielded about 1.5 cup only. Could you tell me if i’m missing something here?
Hi Nadia, This is correct, the recipe states that it makes four 4 oz mason jars but the mason jars are not filled to the rim with just the custard. This includes the caramel and evenly portioning the custard out, the custard doesn’t need to be filled to the rim of the jar.
HI,
I have been researching on making a flan without eggs that use vegan gelatin. Like mentioned in the video, I do not want to use corn starch or agar agar powder. So, I would like to verify the proportion of liquid to a teaspoon of your vegan gelatin.
I would like to use this vegan gelatin and make the flan using evaporated + condensed milk for a rich creamy vegetarian version. So, for 2 cups of milk( 1.5 cups of evaporated and 1/2 cup condensed milk) how much of vegan gelatin should I use?
Thank you. Appreciate your input.
From the proportions listed a good starting point would be 1 tsp. Which is roughly 3g of vegan gelatin. Just be sure to blend it thoroughly and heat it to a boil. Adjust amount as needed as there will need to be trial and error.
I mean this as only constructive criticism, but the video here doesn’t show the recipe being made! We just see it being talked about and plated. Moreover, there’s a high speed blender shown, which has nothing to do with this recipe either (in context of this edited short video, obviously cut from a longer one covering multiple dishes.)
Then, the recipe includes very little guidance. The process here is not as straightforward as the recipe makes it sound, and certainly not 10 minutes for a beginner / amateur cook.
My (not a beginner, was a professional cook once) experience with this recipe:
– The weights in grams listed do not correspond with the volume and liquid measurements given (e.g. 7 oz of water is nowhere near 200g!)
– The recipe is given with both metric and standard measurements, presumably for an international audience… but then gives a temperature only in Fahrenheit…
The instructions to cook the caramel to 325F and then remove from the heat yield a result that is notably under-cooked for the purpose.
– As others have noted, the proportions seem off. Too much caramel and not sufficient custard (I realize the ramekins – I used 4oz. small Ball mason jars just like in the video – are not intended to be completely full…) It still comes up well short; the plated final result had an enormous layer of crystalline (too light, again) sugar and a rather sad little flan beneath it which was only about a centimeter or so thick…
I wasn’t able to achieve anything like the result in the video by following the recipe’s proportions exactly.
This is a wonderful, fantastic vegan dessert and MP are awesome! No disparagement intended here – but a video showing the recipe actually being prepared right up to refrigeration, and then followed up with the plating, would be 100%! Or at least a good bit more detail / guidance – and some pictures along the way!
Thank you and keep up the great work! MP is very much appreciated especially by this vegan!
Thanks for the feedback! We are looking to do more detailed videos on our various recipes when we have the time and resource to do them. Agreed this would be a good one to show step by step.
In response to your comment :
“The weights in grams listed do not correspond with the volume and liquid measurements given (e.g. 7 oz of water is nowhere near 200g!)”
7 oz of water weighs exactly 207 gr.
All the other weights equivalent in the recipe are also correct.
And for an amber to dark caramel cook to 170°C to 175°C
(that’s 340-350 Fahrenheit in case your google is broken)
Can you use this vegan gelatin to make cheese cake
While we have not attempted it ourselves, as long as you follow the usage guidelines for vegan gelatin, this seems possible. Keep in mind vegan gelatin does not need to be bloomed like regular gelatin.
Am I missing something? You mention kappa in the video and provide a chart, but I don’t see it anywhere in the recipe??
Scott’s talking about the vegan gelatin, since it’s carrageenan based it was just a verbal mixup. Vegan gelatin is not the same as kappa carrageenan as it is a blend of carrageenans.
Is it possible to make this recipe using fresh soymilk? (I make my own.) Or would the consistency be too thin, compared to the reconstituted soymilk powder? (I know most non-vegan flans use evaporated or sweetened condensed milk, or both.)
You can use fresh soy milk, we just don’t recommend storebought soymilk since they have added sugars and gums that will mess with the recipe.
Maybe Trader Joe’s aseptic-packaged soy milk might be ok as it’s just soybeans and water. (Tastes good on cold cereal and just $1.79/qt.)
Can always give it a shot!
hi 🙂 wondering if it would work if im baking the mixture (to make flan tart) directly instead of boiling it? would it be heated evenly enough? thanks
Yes, this could work. Just make sure the mixture is heated to the proper temperature or the gel will not set properly.
I’m going to be honest here and I hope it comes across as constructive criticism. I appreciate the effort put into this product and the recipes to showcase it. I think that your vegan gelatin has a lot of potential and I’m excited to try it in other recipes. But I have been vegan for almost ten years and yet I still remember what a traditional flan looks/tastes/feels like very well. I assume the chef(s) who created this recipe are not vegan, and therefore can recall what an authentic flan is even better than I can. That being said, I find it hard to believe the author(s) really feel that this is finally the “perfect” vegan flan. In my trials, this recipe resulted in a flan that was interesting but very far from “perfect”, and I would hate for someone who is new to vegan cooking to think that this is the best it can get.
This recipe doesn’t seem very thoughtful or sincere. For example, the use of soymilk powder here betrays the richness of flan, and seems shoehorned in just to sell another product. One tablespoon of soymilk powder has 1.75g of fat, resulting in less than half a gram of fat per “serving”–this is 10x less fat than a serving of traditional flan. Perhaps if you’re looking for an austere low-fat diet flan, this is appealing. For me, not so much. I am vegan for ethical reasons, not health reasons. I tried this recipe with both coconut milk and full-fat Oatly, which helped add some creaminess, and didn’t seem to hinder the efficacy of the vegan gelatin. Furthermore, the recommended serving size (4) would result in very thin flans. I opted for 3 and they were still quite small.
I achieved much better results with a combination of coconut milk, coconut cream, sweetened condensed coconut milk, cornstarch, and agar agar (or vegan gelatin). When used in such small amounts, they seem to have the same effect. I did not encounter any grittiness from the agar agar.
I hope this helps someone.
We always support improving upon and improvising on our recipes! We put a lot of effort into testing and R&D, but there’s no way for us to test everything under the sun. Personally all of us non-vegans here in the test kitchen loved the flan with soy milk powder and really enjoy its texture and consistency But everything is too taste! Maybe it is not rich enough for you, and that’s totally okay.