Description
This vegan Pumpkin Flan recipe combines creamy pumpkin custard with a rich caramel base for a delightful autumn dessert. Utilizing evaporated oat milk and vegan cream, it offers a smooth texture and comforting flavors enhanced by pumpkin pie spice. The flan is set using agar agar, making it plant-based and perfect for those seeking a dairy-free treat. Made ahead and chilled, this elegant dessert delivers a delightful balance of sweet, spiced pumpkin and silky caramel sauce.
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 flan molds: Place your flan molds on a tray and set aside. The recipe uses 6 molds approximately 5 inches (13.5 cm) in diameter.
- Make caramel: In a saucepan, combine sugar and water over low heat, stirring until sugar dissolves. Increase to medium-high heat and do not stir further. Watch until the mixture boils, bubbles, and begins to turn light caramel color. Gently swirl saucepan for even caramelization. When a deep amber color develops, remove from heat promptly.
- Caramel setting: Quickly pour caramel into each mold, working fast as it will harden quickly. Let the caramel cool and harden at room temperature for about 30 minutes.
- Prepare custard base: 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 custard mixture to a simmer, whisking constantly. Continue simmering for 5 minutes until it thickens, alternating between whisk and spatula to avoid burning. Remove from heat once thickened.
- Strain custard and incorporate butter: Place cold cubed vegan butter in a large bowl and set a fine mesh sieve on top. Pour custard through sieve into bowl and whisk until smooth and creamy. Allow the custard to cool at room temperature for 20 minutes, whisking every 5 minutes to prevent a skin from forming.
- Assemble flan: Divide the custard evenly over the set caramel in the molds. Cover each with clingfilm and refrigerate for 12 to 24 hours to fully set.
- Unmold and serve: Just before serving, place molds in a saucepan with a shallow layer of hot water for a few minutes to loosen. Carefully run a sharp knife around the edges of each flan about 1 inch deep. Place a serving plate on top of the mold and quickly invert to release the flan with caramel flowing over it.
- Storage recommendations: Best served within 1-2 days after setting. Keep flans refrigerated and do not remove from molds until just before serving. Recommended to prepare one day in advance.
Notes
- Use vegan butter cold and cubed to smoothly incorporate into custard.
- Caramel becomes very hot and sets quickly; handle with care and work swiftly when pouring into molds.
- The pumpkin pie spice can be adjusted to your preferred blend or substituted with cinnamon, nutmeg, and cloves.
- Ensure constant whisking during cooking custard to avoid lumps and burning.
- If agar agar powder is not available, gelatin can be used but recipe is not vegan in that case.
- Flan molds or small ramekins work best for shaping and unmolding the dessert.
