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Vegan Vietnamese Coffee Caramel Flan Recipe

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4.4 from 10 reviews

This vegan Vietnamese coffee caramel flan, or Bánh Flan, is a delightful plant-based twist on the classic creamy dessert. Combining the rich flavors of strong Vietnamese coffee with a silky coconut-based custard and a luscious caramel topping, this flan is dairy-free and uses natural sweeteners. It’s perfect for coffee lovers and those seeking a luscious, vegan-friendly treat with a delicate texture that melts in your mouth.

  • Total Time: 8 hours 20 minutes (including chilling time)
  • Yield: 3 servings

Ingredients

Caramel

  • 1 tbsp instant coffee
  • ½ cup sugar (or coconut sugar)
  • ¼–⅓ cup water

Custard

  • 500 ml plant milk (soy, oat, or almond milk)
  • 300 ml coconut cream
  • 3 tbsp condensed coconut milk
  • 1½–2 tsp strong Vietnamese coffee (brewed)
  • 2 tbsp cornstarch
  • 1 tsp agar-agar
  • 2 tsp vanilla extract
  • Pinch of salt

Optional Toppings

  • Whipped coconut cream
  • Berries
  • Mint leaves
  • Crushed roasted cashews
  • Sprinkle of coffee powder

Instructions

  1. Make the Caramel: In a medium saucepan over medium heat, combine the instant coffee, sugar (or coconut sugar), and water. Stir gently to dissolve the sugar, then allow the mixture to cook undisturbed until it turns a deep amber color, indicating caramelization.
  2. Pour Caramel into Ramekins: Immediately pour the hot caramel into ramekins or small bowls, tilting each to ensure the bottom is evenly coated. Set aside to cool and harden.
  3. Prepare the Custard Mixture: In another saucepan, combine the plant milk, coconut cream, condensed coconut milk, brewed strong Vietnamese coffee, cornstarch, agar-agar, vanilla extract, and a pinch of salt. Whisk the ingredients thoroughly to eliminate lumps.
  4. Heat and Thicken Custard: Place the custard mixture over medium heat and gently warm it, whisking constantly for 2 to 3 minutes. Continue until the mixture slightly thickens and the cornstarch and agar-agar are fully dissolved, forming a smooth custard base.
  5. Assemble the Flan: Carefully pour the warm custard over the set caramel in the ramekins, filling them almost to the top.
  6. Cool and Refrigerate: Allow the ramekins to cool at room temperature for a short time, then transfer to the refrigerator. Chill for at least 6 to 8 hours, preferably overnight, to let the flan fully set and develop its silky texture.
  7. Serve: Before serving, run a knife gently around the edges of each ramekin to loosen the flan. Invert onto serving plates to reveal the glossy caramel top.
  8. Add Optional Toppings: Garnish with whipped coconut cream, fresh berries, mint leaves, crushed roasted cashews, or a light dusting of coffee powder to enhance flavor and presentation.

Notes

  • Use strong brewed Vietnamese coffee or Vietnamese coffee powder for an authentic flavor.
  • You can substitute agar-agar with additional cornstarch if you do not have agar; however, agar gives a firmer set.
  • Adjust the amount of sugar or coconut sugar according to your sweetness preference.
  • This flan is best served chilled and consumed within 3 days for optimal freshness.
  • Ensure constant whisking when heating the custard to prevent lumps and ensure smooth texture.
  • Optional toppings add texture and complementary flavors but are not necessary.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Vietnamese
  • Diet: Vegan

Find it online: https://recipesvibe.com/vegan-vietnamese-coffee-caramel-flan-recipe/