Lemon Flan. Vegan Flan Recipe

Published: May 9, 2016 · Modified: Jan 30, 2018 by Richa 55 Comments

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Lemon Flan. Vegan Flan Recipe. No Bake Eggless Custard flan with caramelized Coconut sugar. Spanish Custard flan or Creme Caramel. Vegan gluten-free Soy-free Oil-free Agar-free Recipe. 1 skillet, 15 minutes.

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May is apparently National Egg month. How do I know this? Because I get emails and emails about everything. Most PR people do not know anything about the blog. They use a common PR list. All those mails about steaks and eggs are headed to trash and unsubscribe. No unsubscription option and 3 strikes = blocked. It takes incredible amounts of time to go through the inbox everyday, and often the important emails get lost.

Anywho, some dishes that are entirely made of eggs are sometimes difficult to veganize to the closest texture and flavor profile. Flan is one of them. My aunt used to make amazing flan, and yesterday I was thinking of her and that flan! In this version I use cashews and waterto make the base and chickpea flour and a bit of starch as thickeners. No Agar! Lemon for the tang, kala namak for the eggy flavor and a pinch of baking powder to aerate the mix while it thickens. The resulting custard is smooth, eggy, lemony and amazing. I use coconut sugar to make the caramel. Use any other sugar or choice. Or make it into a creme brulee by sprinkling sugar on the set flan and torching it to caramel. Since the custard is made on stove top, this flan does not need to be baked.

Play round with the thickening and texture that you like and the flavors. More chickpea flour will make a more solid and set flan. More starch will make it more gel like. Kala namak adds a great flavor, but isn’t necessary. Be sure to cook the mixture through because raw chickpea flour will make one bitter and odd flan :). If you use besan, the mixture might be a bit less set.

What’s an eggy dish that you struggle to make egg free?

More eggy thngsfrom the blog

Egg scramble with chickpea flour
Egg salad with Tofu
Frittata with lentil batter
Omelet with chickpea flour
Flan with coconut milk and agar
How to make Flax and Chia Seed Egg sub

Make your caramel and pour into ramekins. Move the ramekins around to spread the caramel before it sets.

Make the custard and pour into the ramekins. Let chill for an hour atleast. Then soak in hot water bath, remove from the ramekin and serve.

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5 from 5 votes

Lemon Flan. Vegan Flan Recipe. No Bake No Egg No agar Custard flan with caramelized coconut sugar. Spanish Custard flan or Creme Caramel. Vegan gluten-free Soy-free Oil-free Recipe. Makes 2-3 ramekins. I used two 3.5 inch ramekins.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Dessert

Cuisine: Mexican

Servings: 2

Calories: 220kcal

Author: Vegan Richa

Ingredients

Caramel:

1/4 cup (40 g) coconut sugar
a pinch of salt
1 tsp water

Flan custard:

1/4 cup (32.25 g) cashews soaked for 15 mins or longer
1 tbsp chickpea flour 1/2 tsp more for more set
1/2 tsp (0.5 tsp) starch cornstarch or arowroot (1/2 tsp more for more set)
a pinch of baking soda
2 tbsp sugar or sweetener of choice
2 drops vanilla extract
1 cup (250 ml) water
1/8 tsp (0.13 tsp) salt
a good pinch of kala namak Indian sulphur salt for eggy flavor or use nutritional yeast
1 tbsp lemon juice
add some lemon zest for more lemony custard

Instructions

For the caramel:

Heat all the ingredients in a skillet over medium heat. Mix continuously in the beginning until the sugar mixes in. Use powdered sugar for even caramel if needed. Once the sugar is boiling and bubbly, pour into ramekins. Move the ramekins around to spread the caramel all over the bottom quickly as the caramel will harden.

For the custard:

Blend all the ingredients until very smooth. Depending on your blender, it might take a minute or so. Pour into a skillet and cook over medium heat. I use the same skillet in which i make the caramel. The mixture will start to thicken and lump after about 2 mins. Keep whisking every few seconds until the mixture thickens evenly. Another 2 mins or so. Cook for another 3 minutes or until the chickpea flour is cooked through. Taste carefully to check. You can also adjust sweet or tang at this point or add in some zest for zestier flan. This step total 6 to 8 mins.
Pour this hot mixture into caramel ramekins. Tap to even out.
Cool for 5 mins, then refrigerate for atleast an hour.
To serve, Place ramekins in hot (just boiling) water for 15 -20 seconds, invert onto serving plate and serve. If the sugar caramel is stuck to the ramekin, place the ramekin in the hot water (or microwave for a few seconds) until the caramel is melted and pour over the flan. Serve immediately.

Notes

Nutritional values based on one serving

Nutrition

Nutrition Facts

Lemon Flan. Vegan Flan Recipe

Amount Per Serving

Calories 220Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 419mg18%

Potassium 138mg4%

Carbohydrates 37g12%

Sugar 26g29%

Protein 3g6%

Vitamin C 2.9mg4%

Calcium 6mg1%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha

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Comments

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Olga
June 06, 2022 at 6:43 pm

Loved the recipe. Thank you!
Reply
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- Vegan Richa Support
  June 08, 2022 at 8:44 am
  thank YOU! Olga
  Reply
Teri
January 28, 2021 at 4:27 am
Can you substitute anything for the chickpea flour?
Reply
- Vegan Richa Support
  January 29, 2021 at 4:10 pm
  not in this recipe, other flours like wheat flour will be a different texture. coconut flour does not blend well.
  You can use some agar powder as a thickener.
  Try this https://www.peta.org/living/food/vegan-caramel-flan/
  Reply
Diane Bolton
January 27, 2021 at 7:44 pm
Hi it looks super creamy and delicoious, I was wondering if I can eliminate the lemon completely to obtain more of a real caramel taste. Thanks for your help, truly. DIANE B.
Reply
- Vegan Richa Support
  January 29, 2021 at 1:33 pm
  you’ll be fine to omit it
  Reply
Kayla
January 27, 2021 at 2:57 pm
This looks amazing, can’t wait to try it! Another eggy dish that I wish I could make vegan is a “Dutch baby” pancake!!
Reply
- Kayla
  January 27, 2021 at 3:06 pm
  lol, I just realized I commented the same thing in May, how embarrassing. Still very excited about the idea of a vegan Dutch baby!!!
  Reply
Aparna
June 13, 2020 at 11:49 pm
Can almond be used instead of cashews? Thanks
Reply
- Vegan Richa Support
  June 17, 2020 at 11:03 am
  Try macadamia nuts. Soak them longer so you get a smooth custard. Almond milk would work though.
  Reply
Kayla
May 29, 2020 at 10:13 pm
This looks so good! Do you know any vegan recipes for “Dutch baby” pancakes? I used to make them all the time but now I’m vegan and they’re sooo eggy 🙁
Reply
- Richa
  May 30, 2020 at 5:42 pm
  I don’t but I’ll add it to todo 🙂
  Reply
  - Kayla
    May 30, 2020 at 6:50 pm
    Thanks so much! All of your recipes that I’ve tried have been delicious, so I’d be excited to try any version you came up with 🙂
    Reply
Sonya
April 17, 2020 at 6:00 pm
Richa,
My guess is we are supposed to grind the soaked cashew nuts. How much water should be used to grind the 1/4 cup of cashews?
Reply
- Richa
  April 17, 2020 at 8:07 pm
  Everything gets blended for the flan together including cashews
  Reply
Sonya
March 01, 2020 at 12:51 pm
the texture in the picture looks great. I want to try this recipe. I am assuming the chickpea flour used is not the Indian Besan. Can you please confirm.
Reply
- Richa
  March 02, 2020 at 7:00 pm
  I used chickpea flour (white garbanzo bean) but you can also use Besan.
  Also, see this post https://www.veganricha.com/2019/08/difference-between-besan-and-chickpea-flour.html
  Reply
- Richa
  March 02, 2020 at 7:00 pm
  I used chickpea flour (white garbanzo bean) but you can also use Besan.
  Also, see this post https://www.veganricha.com/2019/08/difference-between-besan-and-chickpea-flour.html
  Reply
Patty
June 05, 2019 at 5:35 pm
See Also
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Hi! I’d like to make 13 servings for a party. What do you suggest to save time? Or do I need to make recipe several times? Thank you!
Reply
- Richa
  June 05, 2019 at 10:05 pm
  I would say make 3 or 4 batches (double or triple recipe) as the chickpea flour will thicken and tend to scorch with a larger batch. the caramel can be made a large batch. Just simmer until thick enough like maple syrup. Then you can pour into ramekins,and make the custard and add.
  Reply
Patty
June 05, 2019 at 4:36 pm
Hi! Is 1 tsp of water correct? I kept stirring but it was so dry. I added a bit more water. I’m guessing maybe 1 tbs total. It was syrupy and bubbling. Looked good. Thank you!
Reply
Angie
July 23, 2018 at 10:27 am
Hi! I’m looking foward to make this recipe. My husban and I love flan but we love the one with cheese, cheese flan or Flan de Queso. My grandmother use to make it and it was awesome. But I can’t find a vegan recipe to veganize it. Can you help me? My husband is an Omnivore and I am transitioning to a vegan/plant base diet/lifestyle. To me it is important to find the food we love in a vegan/plant base version but still rich and flavorful. Again thanks for your time!
Reply
- Richa
  July 23, 2018 at 10:36 am
  You can add vegan cream cheese to this. about a 1/4 cup. Mix it in in the last minute of simmering. mix well to combine, then taste and adjust the flavor. Cook for another minute and then proceed to pour into caramel glazed ramekins. Hope this helps! I like kite hill brand vegan cream cheese as i find it the closest to dairy version
  Reply
Nic
March 18, 2018 at 11:20 pm
Thank u I have checked that recipe link there is no chickpe flout in that one so what gives that one its custard like taste ? Sorry to be a pain !!
Reply
- Richa
  March 19, 2018 at 10:24 am
  it depends on the type of custard you are looking for. General custard is just a custard mix which is usually some starch and flavors which you mix into milk and thicken. Thats what the boston pie uses. a simple custard. Thick eggy custard which usually use egg would be similar to this mix in this flan. Just add some more dairy milk for a less thick consistency in this one.
  Reply
Nic
March 18, 2018 at 1:42 pm
Is the custard custardy tasting I wang a vegan custard that’s like custard ! Any tips ? 😊
Reply
- Richa
  March 18, 2018 at 2:00 pm
  this is flan tasting flan 🙂 chickpea flour adds the eggy flavor. try the custard from this pudding https://www.veganricha.com/2017/01/vegan-boston-cream-pie-pudding.html
  Reply
Erika
March 18, 2018 at 12:48 pm
Do you think it might be possible to sub some sweet rice flour for part or all of the chickpea flour? I have a large amount of rice flour left over from a vegan clafoutis recipe I baked and it reminds me of a flan texture. Thank you for answering our (sometimes peripheral) baking questions.
Reply
- Richa
  March 18, 2018 at 1:30 pm
  Yes it should work. it might be softer than with all chickpea flour. so probably handle more delicately
  Reply
Megan
May 06, 2017 at 6:49 am

Is there any particular need to serve immediately? I am wondering if I refrigerate , wwill they hold 2-3 days in the fridge??
Reply
- Richa
  May 11, 2017 at 6:17 pm
  no you can keep it refrigerated for upto 3 days.
  Reply
JOSIE LEJEUNE
February 12, 2017 at 5:41 am

Made this today – fantastic! Such a nice creamy texture. A definate do again recipe. However, next time I think I’ll leave out the lemon & add more vanilla to make it more like a cream caramel. Thanks for another great recipe Richa!
Reply
- Richa
  February 13, 2017 at 10:52 am
  Awesome! yes this is a lemony flan, so there is lot of lemon. You can omit or use just a bit for flavor and more vanilla for the regular flan.
  Reply
Joe Zich
May 26, 2016 at 10:53 pm
In this post not using agar seems to be a big benefit, though in past recipes it’s been included. What are your thoughts on agar and do you use it anymore.
P.S. I love your recipes and every one I’ve made has come out tasting and looking amazing
Reply
- Richa
  May 26, 2016 at 11:49 pm
  Agar is not readily available in all grocery stores and currently there is also a shortage. So I decided to have an option without using it.
  Reply
Cassie
May 20, 2016 at 10:22 am
Chickpea flour must be a vegan’s pixie dust! It can do EVERYTHING!
Reply
Wild Nettle
May 11, 2016 at 9:12 am
Your food looks delicious, as well as the whole blog 🙂
Reply
Diane
May 10, 2016 at 8:37 am
I’m so excited to try this. I LOVE flan and lemon and haven’t had any for years!!
Reply
Jaycen
May 10, 2016 at 6:35 am

These are amazing looking! I cannot wait to try it! Flan is one of those recipes I do miss, and it has been so many years since I’ve had one!
The one recipe I’ve had trouble veganizing is a good breakfast casserole. I’ve had great success using Follow Your Heart’s Vegan Egg to make the custard (as far as making a dish that sets and holds it’s shape when it is baked), but the texture seemed a bit more gel-like than creamy. I’ve used besan for frittatas, but not a whole casserole… Any tips are ALWAYS appreciated!
Reply
- Richa
  May 10, 2016 at 10:32 am
  Yes, i find the same texture issue with follow your heart eggs. It might work in combination with chickpea flour or tofu in the casserole. Have you tried my lentil frittata? The batter sets well and holds everything in it.
  Reply
  - Jaycen
    May 10, 2016 at 11:23 am
    I have not, but I just looked up your recipe and I will be trying it this week! I LOVE anything with lentils, and I feel better using a whole food product than something like the VeganEgg that is more processed. Thank you of the suggestion!!
    Reply
Eugenia
May 10, 2016 at 1:06 am
What a great recip! Thank’s for shari g i’ gona do it today!
Eugenia
Reply
diana @ veggienextdoor
May 09, 2016 at 6:16 pm
What a wonderful idea to add lemon to flan!! Mmm!
Reply
- Richa
  May 09, 2016 at 8:02 pm
  it tastes somewhat like lemon cheesecake! so good!
  Reply
- Maria
  April 23, 2019 at 5:36 pm
  In a traditional flan you add lemon to cut a little the egg flavor so it is not overpowering. I love she added lemon. In the Caribbean we make flan of different flavors. Try mango, guava, pumpkin…
  Reply
Valerie
May 09, 2016 at 4:06 pm
Dear Richa, What other flours can I use instead of the chick pea flour. Valerie
Reply
- Richa
  May 09, 2016 at 4:11 pm
  none. other flours like wheat flour will be a different texture. coconut flour does not blend well.
  You can use some agar powder as a thickener.
  Try this https://www.peta.org/living/food/vegan-caramel-flan/
  Reply
Jill
May 09, 2016 at 3:40 pm
Hi silly newbie question- when you mention starch, I am not sure what type of starch to use- is it gluten free?
Thanks!
Reply
- Richa
  May 09, 2016 at 3:55 pm
  Cornstarch or arrowroot or tapioca. all are gluten-free.
  Reply
Liz Ardell
May 09, 2016 at 3:08 pm
A No Bake flan!?! I was going to try veganizing a flan recipe that is made in a pressure cooker.
Reply
- Richa
  May 09, 2016 at 3:13 pm
  You can bake it for a few minutes before letting it cool, so the caramel infuses the custard a bit. 🙂
  Reply
  - Valerie
    May 09, 2016 at 3:46 pm
    Dear Richa Can I use other nuts, such as almonds and other flours ( coconut ), and what starch do you use. Also can I omit the Kala namak. Thanking you for your help. Valerie.
    Reply
    - Richa
      May 09, 2016 at 3:54 pm
      Try macadamia nuts. Soak them longer so you get a smooth custard. Cornstarch or arrowroot or tapioca. Yes you can omit kala namak.
      Reply

Lemon Flan. Vegan Flan Recipe - Vegan Richa (2024)

FAQs

What is vegan flan made of? ›

Of course, flan is not very vegan-friendly. However, creating a delicious vegan flan with the same rich and creamy textures is possible with plant-based ingredients. The combination of oat milk, cornstarch, and vegan butter emulates the egg-based custard that everyone loves.

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Does flan contain egg? ›

The science of perfect flan lies in the fact that, unlike most custard-based dishes, it contains both egg yolks and egg whites. Egg yolks are made up of fat, protein and about 50% water. The fat in the yolk gives desserts like crème brûlée, crème caramel and flan their creamy and smooth texture.

Is flan like jello? ›

Despite its gelatinous appearance and texture, there is no gelatin in flan.

Get More Info ›

What is the brown stuff on flan? ›

Flan has a unique twist, though. It has a layer of caramelized sugar on the bottom of the ramekin that then becomes the top when you invert it onto the plate, which then blankets the incredibly smooth and silky custard in a delicious caramel sauce.

Read The Full Story ›

Why does flan taste like eggs? ›

The end result of flan is a delightful and creamy dessert flavored with vanilla and caramel. The taste is unique & you can't find it in any other dessert. While eggs are an essential part of the dessert, some flan fans believe the flavor becomes eggy if there is too much egg.

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Why is flan unhealthy? ›

Flan does contain high amount of calcium but the cholesterol and amount of sugar over powers the calcium benefits. One serving (3.5 oz / 100g) of flan has close to 36 grams sugar. It is and seem quite high until you compare it with a can of soda which contains about 44g of sugar.

View Details ›

Why does my flan taste bad? ›

if it's too dark. it'll be really bitter when it comes to the flan. I always recommend using an oven thermometer. I like to bake my flan at a lower temperature so that it has time to cook evenly.

Get More Info Here ›

What do Americans call flan? ›

Crème caramel (French: [kʁɛm kaʁamɛl]), flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.

Discover More ›

Is crème brûlée the same as flan? ›

The difference between crème brûlée and flan (two of our favorite kinds of custard) lies in four factors: the ratio of ingredients, the manner in which the custard is thickened, the method of cooking, and any additional components. Those extra components—different toppings and presentation—are easiest to see.

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Is Japanese pudding the same as flan? ›

Purin (プリン) is a custard dessert made from eggs, milk, and sugar, and covered with a thin layer of rich caramel sauce on top. It's basically a Japanese take on crème caramel, also known as flan, custard pudding, or caramel pudding.

See Details ›

How to tell if flan is done? ›

The flan is ready to be removed from the oven when it has begun to set. Gently shake the pan: the centers of the custard should jiggle slightly. You can also insert the tip of a knife into the custard near the center; if the flan is still liquid, it needs more time in the oven.

Keep Reading ›

What is flan usually made of? ›

A dessert flan is made of eggs; sweetened condensed milk, cream or whole milk; and flavorings such as vanilla, orange, coconut, or coffee. Because egg-based custard is delicate, flan is baked in a water bath in the oven.

Read On ›

What are vegan desserts made of? ›

In recipes, milk is replaced by plant milk (almond milk, oat milk, rice milk, soy milk and other plant milks) which can be also found with chocolate, vanilla and other flavors, butter is replaced by vegetable margarine (preferably non-hydrogenated) or oil, cow yogurt and cream are replaced by their plant-based ...

Get More Info ›

What is traditional flan made of? ›

Mexican flan is traditionally made with eggs, milk, cream, and sugar. Spanish flan uses cream cheese instead of cream.

Lemon Flan. Vegan Flan Recipe - Vegan Richa (2024)

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