Description
This vegan Pumpkin Flan is a creamy, spiced dessert featuring a rich caramel base topped with a smooth pumpkin custard made from evaporated oat milk and vegan cream. Perfectly set in individual molds, this flan offers a comforting autumnal flavor with the warmth of pumpkin pie spice and a luscious caramel sauce, ideal for make-ahead festive occasions.
Ingredients
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 on a tray and set aside. The recipe uses 6 molds each approximately 13.5 cm (5 inches) in diameter.
- Make caramel: In a saucepan, add the sugar and water over low heat, stirring until sugar dissolves. Increase heat to medium-high and do not stir further. Let it boil and bubble, swirling gently to caramelize evenly. Once the caramel reaches a deep amber color, remove from heat.
- Caramelize molds: Quickly pour the caramel into the flan molds. Allow caramel to 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. Add pumpkin puree, vegan whipping cream, and vanilla extract, stirring to combine.
- Cook custard: Bring mixture to a simmer while whisking constantly. Simmer for 5 minutes as the custard thickens, stirring continuously with whisk and spatula to prevent burning. Remove from heat.
- Incorporate butter: Place the cold cubed vegan butter in a large bowl and sieve the hot custard through a fine-mesh strainer into the bowl. Whisk until butter is fully incorporated and custard is smooth and creamy. Let cool at room temperature for 20 minutes, whisking every 5 minutes to prevent skin formation.
- Assemble flans: Divide the custard evenly among the caramel-lined molds. Cover with clingfilm and refrigerate for 12-24 hours to set properly.
- Serve: Before serving, warm the flans gently by placing the molds in a saucepan with a shallow layer of hot water for a few minutes. Carefully run a sharp knife around the edges to loosen.
- Unmold: Place a small serving plate on top of each mold and invert quickly. The flan should release smoothly with the caramel sauce flowing over the sides.
- Storage: Best enjoyed within 1-2 days of setting. Keep refrigerated and do not remove from the molds until just before serving. Ideally prepare a day ahead.
Notes
- The vegan butter should be cold and cubed for easy incorporation into the custard.
- Use pumpkin pie spice for authentic autumn flavor; it typically contains cinnamon, nutmeg, ginger, and cloves.
- Constant whisking during cooking prevents custard from burning or forming lumps.
- Allow flans to chill fully for proper texture and flavor development.
- Warm water bath before serving helps loosen flan to easily unmold without breaking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: International
