About the Recipe
The ultimate decadence, flan, is a custard-like dessert that is popular in many countries, especially in Latin America and Spain. It typically consists of a sweetened egg custard that is baked and then cooled, and is often served with caramel sauce on top. Here, the traditional egg custard is replaced with a mixture of ripe bananas, almond milk (I used an almond milk concentrate which has one ingredient - almonds!), coconut cream, cornstarch, maple syrup, and vanilla extract, resulting in a delicious and creamy dessert that is completely vegan. The caramel sauce is made by cooking coconut sugar and water until it turns into a golden brown caramel, which is then poured into the bottom of the flan dish before adding the banana mixture.
Making flan can be a bit finicky, but the results are well worth the effort. Traditionally, flan is made with eggs, milk, and sugar, but this vegan version swaps out the traditional ingredients for plant-based alternatives. We use full-fat coconut milk and cornstarch to create a creamy and custardy texture, while mashed ripe bananas add natural sweetness and depth of flavor as well as mimic the binding effect of the traditionally-used eggs.
To make this vegan Banana Flan, you'll need to prepare a caramelized sugar topping, which can be tricky to get just right. But with a bit of patience and practice, you'll soon be a pro. Once the sugar is caramelized, you'll pour the custard mixture over the top and bake it in a water bath until set. The end result is a decadent and creamy dessert that's sure to impress.
Don't be discouraged, have fun, and I am sure you will love it!
Ingredients
For the caramel:
1/2 cup coconut sugar
1/4 cup water
For the flan:
4 ripe bananas
1 cup unsweetened almond milk
1/2 cup full-fat coconut milk or coconut cream
1/4 cup cornstarch
1/4 cup maple syrup
1 tsp vanilla extract
1 banana, sliced thin for topping
Preparation
Preheat the oven to 350°F (180°C).
In a small saucepan, combine the coconut sugar and water over medium heat. Stir occasionally until the sugar dissolves, then let it simmer without stirring until it turns into a golden brown caramel. Pour the caramel into a 9-inch (23cm) flan dish, coating the bottom evenly.
In a blender, combine the ripe bananas, almond milk, coconut cream, cornstarch, maple syrup, and vanilla extract. Blend until smooth.
Pour the mixture into the prepared flan dish, over the caramel.
Place the flan dish into a larger baking dish, and pour enough hot water into the larger dish to come halfway up the sides of the flan dish.
Bake for 45-50 minutes, or until the flan is set and slightly jiggly in the center.
Remove the flan from the water bath and let it cool completely at room temperature.
Once the flan has cooled, carefully run a knife around the edge of the dish to loosen the flan.
Invert the flan onto a serving plate, tapping the bottom of the dish to release it. The caramel will drip down the sides of the flan, forming a delicious topping.
Slice and serve the vegan banana flan chilled, garnished with fresh banana slices
Notes:
When making the caramel sauce, be careful not to burn it as it can become bitter. Keep a close eye on the sugar and water mixture and remove it from the heat as soon as it turns a golden brown color.
The water bath is an important step in this recipe as it helps to ensure that the flan cooks evenly and doesn't crack.
Make sure to blend the banana mixture until it is completely smooth and free of lumps. This will ensure a silky smooth texture in the finished flan.
