Banh Flan Recipe Vegan: Easy and Delicious Dessert Idea

Vietnamese Bánh Flan is a luscious, creamy caramel custard dessert that has captured the hearts of many around the world. Traditionally made with eggs and dairy, this classic treat might seem off-limits for those following a vegan lifestyle.

But fear not—this vegan bánh flan recipe is here to delight your taste buds without compromising your values. Using natural plant-based ingredients, we recreate that silky smooth texture and rich caramel flavor that makes bánh flan irresistible.

Whether you’re vegan, lactose intolerant, or simply curious to try something new, this recipe is a must-try.

In this post, I’ll guide you through every step to craft this delicate dessert, from making the perfect caramel to blending the custard base. Plus, you’ll find helpful tips, variations, and serving suggestions to customize your bánh flan experience.

Ready to impress your friends or enjoy a guilt-free indulgence? Let’s dive into the world of vegan bánh flan!

Why You’ll Love This Recipe

This vegan bánh flan recipe is a game-changer for dessert lovers who prefer plant-based options. It perfectly mimics the traditional custard texture using simple, wholesome ingredients like coconut milk and silken tofu.

The caramel topping is rich and golden, offering that signature bittersweet contrast.

Besides being dairy and egg-free, this recipe is:

• Easy to make: Minimal ingredients and straightforward steps.
• Customizable: You can adjust sweetness or try different plant milks.
• Kid-friendly: A gentle, mild dessert that appeals to all ages.
• Perfect for prepping ahead: Make it a day early for the best flavor and texture.

Plus, it’s a beautiful addition to any meal or gathering, bringing a touch of Vietnamese culinary magic to your table.

Ingredients

• For the caramel:
• 1 cup granulated sugar
• 1/4 cup water
• For the custard:
• 1 1/2 cups full-fat coconut milk (shake well before using)
• 1/2 cup silken tofu
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1 tbsp cornstarch (or arrowroot powder)
• Pinch of turmeric (for color, optional)

Equipment

• Small saucepan for caramel
• Blender or food processor
• Mixing bowl
• Whisk
• Ramekins or small heatproof molds (6-8 oz capacity)
• Baking dish for water bath
• Kettle or pot for hot water
• Strainer (optional, for smooth custard)

Instructions

1. Make the caramel: In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water. Heat over medium-high heat without stirring, swirling the pan occasionally until the sugar dissolves and turns a deep amber color (about 8-10 minutes). Be vigilant to avoid burning.
2. Pour the caramel: Immediately pour the hot caramel into your ramekins, swirling to coat the bottom evenly. Set aside to harden while you prepare the custard.
3. Prepare the custard base: In a blender, combine 1 1/2 cups coconut milk, 1/2 cup silken tofu, 1/2 cup brown sugar, 1 tsp vanilla extract, 1 tbsp cornstarch, and a pinch of turmeric. Blend until completely smooth and creamy.
4. Cook the custard: Pour the blended custard into a saucepan and cook over medium heat, stirring constantly with a whisk. The mixture will thicken slightly after about 5 minutes. Remove from heat once it coats the back of a spoon but is still pourable.
5. Strain (optional): For the smoothest texture, pour the custard through a fine mesh strainer into a clean bowl to remove any lumps or tofu bits.
6. Fill the ramekins: Pour the custard carefully over the set caramel in the ramekins, leaving a little space at the top.
7. Prepare the water bath: Place the ramekins in a baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath ensures gentle, even cooking.
8. Bake: Preheat your oven to 325°F (160°C). Bake the custards for 45-50 minutes, or until they are just set but still slightly jiggly in the center.
9. Cool and chill: Remove the ramekins from the water bath, let cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
10. Serve: To serve, run a knife around the edges and invert each ramekin onto a dessert plate. The caramel will flow over the custard, creating a beautiful sauce.

Tips & Variations

“Use full-fat coconut milk for the creamiest texture and richest flavor.”

• Silken tofu: Make sure to use silken tofu, as it blends smoothly and helps set the custard without eggs.
• Alternative sweeteners: You can substitute brown sugar with coconut sugar or maple syrup (reduce liquid slightly if using syrup).
• Plant milk swap: For a different flavor, try cashew milk or oat milk, but coconut milk’s fat content is best for creaminess.
• Flavor twists: Add a teaspoon of coffee, matcha powder, or a splash of orange blossom water for unique variations.
• Caramel caution: If caramel hardens too quickly, gently warm ramekins before pouring to prevent cracking.

Nutrition Facts

Serving Suggestions

Vegan bánh flan is best served chilled for that refreshing, creamy bite. Complement it with fresh fruits like sliced mango, berries, or passionfruit for a tropical flair.

You can also sprinkle toasted coconut flakes or crushed pistachios on top for added texture.

For a more decadent treat, drizzle vegan chocolate sauce or coconut caramel over the flan. This dessert pairs wonderfully with a cup of strong Vietnamese coffee or a light jasmine tea to balance the sweetness.

If you’re interested in exploring more vegan and delicious desserts, check out these favorites:

• Kodiak Banana Muffins Recipe
• Lazy Cookie Cake Recipe
• Kikkoman Stir Fry Sauce Recipe

Conclusion

This vegan bánh flan recipe offers a delightful twist on a beloved Vietnamese dessert, proving that plant-based cooking can be just as indulgent and satisfying. By using coconut milk and silken tofu, we create a custard that is both creamy and smooth, perfectly paired with a rich homemade caramel.

Whether you’re serving it as a special occasion treat or a weekend indulgence, this recipe is sure to impress.

It’s a great introduction to vegan desserts for those new to the lifestyle, and a comforting classic for long-time vegans. Plus, it pairs wonderfully with other recipes on this site, like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the Glazed Twist Donut Recipe.

Give it a try, and enjoy a sweet moment of vegan bliss!

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