Description
This vegan Pumpkin Flan is a creamy, spiced dessert featuring a smooth pumpkin custard layered over a rich caramel base. Made with evaporated oat milk, vegan butter, and a blend of pumpkin pie spices, this dairy-free flan offers a perfect balance of seasonal flavors in a silky, luscious texture. The flan is set using agar agar and chilled overnight for a firm but tender finish, making it an ideal make-ahead treat for holiday gatherings or cozy autumn desserts.
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 (6 molds approx. 13.5 cm/5 inch each) on a tray and set aside.
- Make caramel: In a saucepan over low heat, combine sugar and water, stirring gently until the sugar dissolves. Increase heat to medium-high and do not stir further; watch closely as the sugar mixture boils and bubbles. Swirl the pan gently to ensure even caramelization. When the caramel turns a deep amber color, remove from heat.
- Pour caramel into molds: Quickly pour caramel into each flan mold before it hardens. Allow caramel to cool and set 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 custard mixture over medium heat, whisking continuously, bringing it to a gentle simmer. Maintain simmer and whisk constantly for 5 minutes until the custard thickens, making sure it does not burn. Remove from heat.
- Smooth custard with butter: Place cold cubed vegan butter in a large bowl. Pass the hot custard mixture through a fine-mesh sieve into the bowl and whisk to incorporate butter until smooth and creamy. Let cool at room temperature, whisking every 5 minutes for 20 minutes to prevent skin forming.
- Assemble flans: Pour the cooled custard evenly over the set caramel in each mold. Cover with cling film and refrigerate for 12 to 24 hours to fully set.
- Unmold flans: Prior to serving, warm flans by placing molds in a saucepan with a shallow layer of hot water for a few minutes. Carefully run a sharp knife around the edge of each mold to loosen the custard.
- Serve: Place a small plate over each mold and invert quickly. The flan will release, topped with caramel sauce flowing over its sides.
- Storage tips: Best served within 1-2 days of setting. Keep flans refrigerated and do not remove from molds until just before serving. Ideal to prepare a day ahead.
Notes
- Use agar agar powder as a vegan gelatin substitute to help the flan set properly.
- The pumpkin pie spice can be adjusted to taste or substituted with a mix of cinnamon, nutmeg, and cloves.
- Ensure the caramel does not burn by removing it from heat as soon as it reaches a deep amber color.
- Whisking the custard while cooling prevents a skin from forming and results in smoother texture.
- Warm water bath before unmolding helps release the flan without breaking.
- This recipe is fully vegan and dairy-free, suitable for plant-based diets.
