This famous French dessert features a silky vanilla custard topped with a luscious salted caramel sauce. My vegan crème caramel (also known as vegan flan) is perfectly sweet, light, and melts in your mouth—all while being dairy-free, gluten-free, and refined sugar-free! SO GOOD!
You’re just 6 ingredients and about 30 minutes away from this incredible vegan flan! This is literally the BEST vegan flan I’ve ever made, and I’m excited to show you exactly how to make it step by step.
This recipe came from a desire to recreate the creamy, caramel-topped custard of my memories without the dairy or eggs. After countless tests, I finally achieved that perfect silky texture and rich caramel flavor. Even my non-vegan friends and family have been completely won over!
⭐️ Why This Recipe Works
- Silky, melt-in-your-mouth texture: Rich, tender, and smooth—just like the classic version.
- Intense caramel flavor: The caramel sauce infuses the custard as it chills, creating a flavor explosion.
- Refined sugar-free option: Sweetened with maple syrup and coconut sugar for a healthier twist.
- Simple ingredients: Just pantry staples—no obscure or hard-to-find items.
- Gluten-free and dairy-free: A dessert everyone can enjoy!
📘 What Is Creme Caramel
Crème caramel, also known as flan, is a classic dessert that first appeared in France during the Middle Ages, around 1400. It consists of a vanilla-infused custard topped with a layer of caramel. Today, it’s enjoyed worldwide in various forms—from Latin American Milk Flan to Filipino Leche Flan and Vietnamese Bánh Flan. Traditional versions rely on eggs to set the custard, but this vegan recipe uses a combination of coconut milk and agar agar to achieve that rich, creamy, firm texture.
🥛 Ingredient Notes
This vegan flan requires affordable, easy-to-find pantry staples. Here’s what you’ll need:
- Plant-based milk: The base of the custard. Soy milk yields the richest mouthfeel, but oat, almond, or cashew milk also work.
- Coconut cream: Adds richness and helps the flan set firmly. Use the thick, hard part from the top of a refrigerated can of full-fat coconut milk.
- Maple syrup: Sweetens the custard and is used in the refined sugar-free caramel.
- Cornstarch and agar agar powder: The perfect combination for thickening and setting the custard.
- Vanilla: The essential ingredient that elevates the custard from good to amazing.
- Coconut sugar: Used in the refined sugar-free caramel.
🥣 How to Make It
This recipe consists of two preparations: first, the caramel that hardens at the bottom of each ramekin, then the vanilla custard that goes on top.
1. The Caramel
I’m sharing two ways to make the caramel: the traditional way with granulated sugar, and a refined sugar-free version with maple syrup and coconut sugar.
Traditional Caramel (Granulated Sugar)
Refined Sugar-Free Caramel (Maple Syrup + Coconut Sugar)
🌱 Refined Sugar-Free Caramel
Ingredients: 1/4 cup maple syrup + 1/4 cup coconut sugar
Instructions: In a small saucepan over medium heat, combine the maple syrup and coconut sugar. Cook for 5-7 minutes, stirring frequently, until the mixture becomes thick and bubbly. Be careful not to burn it—it cooks faster than traditional caramel. Immediately pour into the prepared ramekins and tilt to coat the bottom.
2. The Flan (Vanilla Custard)
Once the caramel is done, it’s time to prepare the custard.
Refrigerate for at least 8 hours before flipping onto a plate. The caramel will “melt” and flow over the custard!
To serve: Run a knife along the edges of each ramekin. Cover with a serving plate and quickly flip upside down. The custard will release, and the caramel will cascade over the top.
🥥 Salted Coconut Topping
For an extra-special finish, try my salted coconut topping! Combine shredded coconut and coconut flakes with maple syrup and salt, then toast until golden brown and crunchy. Sprinkle generously over the flan just before serving for amazing texture and flavor.
📔 Pro Tips for Success
Use a good-quality vanilla.
The flavor of this custard relies heavily on the vanilla you use. For the best results, use high-quality vanilla extract or, even better, fresh vanilla bean seeds.
Don’t skip the cooling step.
Let the custard cool for a few minutes before pouring into the ramekins to prevent cracking on the surface.
Be patient with the caramel.
Whether using the traditional or refined sugar-free method, watch the caramel closely—it can go from perfect to burned in seconds.
Chill thoroughly.
The flan needs at least 8 hours to set properly. Overnight chilling is ideal for the best texture and flavor.
❄️ Storing and Reheating
Store the flans (unflipped) in the refrigerator for up to 5 days. They’re best enjoyed chilled—no reheating needed! The texture remains silky and delicious for days.
💬 Frequently Asked Questions
Is creme caramel the same as flan?
Basically, yes! They are the same dessert—the name simply changes depending on the country. In France, it’s “crème caramel”; in Spain and Latin America, it’s “flan.”
How should I serve it?
There are two ways to enjoy this dessert: flip it onto a plate and let the caramel coat the custard, or simply dig in with a spoon directly in the ramekin. Both are delicious!
Can I use vanilla bean instead of extract?
Yes! Vanilla bean seeds give the custard a deeper, fresher flavor. While more expensive, they’re worth it for special occasions. Scrape the seeds from half a bean and add them to the milk before cooking.
Can I make this nut-free?
Absolutely! Use oat milk instead of almond or cashew milk, and omit the coconut topping if desired.
I hope you’ll love my crème caramel recipe! It’s full of vanilla flavor, smooth and creamy, and melts in your mouth. The caramel is the icing on the cake, bringing that extra sweetness that pairs wonderfully with the vanilla custard.
Vegan Creme Caramel (Flan)
Equipment
- 4-6 ramekins (6 oz / 180ml each)
- Medium saucepan
- Whisk
- Baking dish (for water bath)
Ingredients
For the Caramel (Traditional)
- 1/2 cup granulated sugar (100g)
- 2 tbsp water
For the Refined Sugar-Free Caramel (Optional)
- 1/4 cup maple syrup (60ml)
- 1/4 cup coconut sugar (50g)
For the Vanilla Custard
- 2 cups unsweetened plant-based milk (soy, oat, or almond) (480ml)
- 1/2 cup coconut cream (the thick part from the top of a refrigerated can) (120ml)
- 1/3 cup maple syrup (80ml)
- 1/4 cup cornstarch (30g)
- 1 1/2 tsp agar agar powder
- 1 tbsp vanilla extract (or seeds from 1/2 vanilla bean)
- Pinch of salt
For the Salted Coconut Topping (Optional)
- 1/2 cup shredded coconut
- 1/4 cup coconut flakes
- 1 tbsp maple syrup
- Pinch of salt
Instructions
- Prepare the caramel: In a small saucepan over medium heat, combine the sugar and water. Cook without stirring until the sugar turns a deep amber color (about 5-7 minutes). Immediately pour the caramel into the ramekins, tilting to coat the bottom. Set aside to harden.
- Make the custard: In a medium saucepan, whisk together the plant-based milk, coconut cream, maple syrup, cornstarch, agar agar powder, vanilla, and salt.
- Cook: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle simmer (about 5-8 minutes). Continue cooking for 2 minutes, then remove from heat.
- Cool slightly: Let the custard cool for 3-5 minutes, then pour it into the prepared ramekins over the caramel.
- Chill: Refrigerate the flans for at least 8 hours, or overnight, until fully set.
- Make the topping (optional): In a small bowl, combine the shredded coconut, coconut flakes, maple syrup, and salt. Spread on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, until golden and crunchy.
- Serve: To serve, run a thin knife around the edges of each ramekin. Invert onto a serving plate, allowing the caramel to flow over the custard. Sprinkle with the salted coconut topping, if desired.
Notes
- Agar agar powder: Do not use agar flakes—they have different setting properties.
- Refined sugar-free caramel: See instructions above for the maple syrup + coconut sugar version.
- Storage: Keep refrigerated for up to 5 days.
