Filipino Leche Flan (Vegan)

Learn how to make a rich and indulgent Filipino Leche Flan without milk or eggs! All you need is agar agar powder and 5 other simple vegan ingredients! 

Like Ensaymada and Arroz Valenciana, Filipino leche flan has its roots in Spanish colonial history and was first introduced to the Philippines during the Spanish colonization. 

Derived from classic Spanish flan, the Filipino version was adapted to be richer and denser, often made with egg yolks, and Carabao’s milk (water buffalo milk), which is naturally richer than cow’s milk.

While eggs and milk are traditionally used for this dessert, we’ve perfected a vegan version that captures the same velvety texture and luxurious richness. It’s an indulgent filipino treat, perfect for special occasions like Christmas, birthdays, and more!

Ingredients You’ll Need 

• Sugar: Used to create a caramelized, golden caramel layer on the flan, as well as sweeten the custard filling. To ensure your flan is vegan, opt for organic sugar. 
• Non-dairy milk: A combination of your favorite non-dairy milk and a can of full fat coconut milk create the perfect creamy base for the flan. For best results, make sure to choose a plain or lightly sweetened non-dairy milk.
• Cornstarch: Used as an egg replacer, cornstarch acts as a thickening agent used to help the custard set. 
• Agar agar: A plant-based alternative to gelatin that helps to give this flan structure and the perfect firm, custard-like consistency. If you haven’t already, you can also use agar agar powder to make Vegan Jello and Vegan Vanilla Panna Cotta!
• Vanilla extract: If you have it, you can use vanilla paste for a more intense flavor, but otherwise, vanilla extract adds the perfect depth of flavor and warmth. 
• Turmeric: Optional, but helps to add a subtle golden hue to the custard, mimicking the color of a traditional egg-based flan.

How to Make Filipino Leche Flan

1. If you are using llaneras: Pour 3 tablespoons of sugar into the pan, and heat directly over a medium heat flame until the sugar begins to melt. Tilt the pan occasionally to mix the sugar around. Continue cooking until all the sugar is melted and darkens to a deep amber color. Set aside and repeat with the remaining llaneras. Set aside to harden.
2. If you are not using a llanera: An 8” cake pan works well for this, but you will need to heat more sugar because of its larger surface area. Pour ¾ cup of sugar evenly on the surface of a light-colored pan. Ideally, use a larger pan with more surface area so the sugar is in a thin layer. Heat over medium heat until the sugar begins to melt. Stir occasionally with a wooden spatula to avoid burning. Continue cooking until all the sugar is melted and darkens to a deep amber color. Pour into an 8” cake pan, and immediately tilt the pan so the caramel evenly coats the bottom. Set aside to harden.
3. Dissolve the agar agar powder. Combine ½ cup non-dairy milk, cornstarch, and agar agar in a small measuring cup. Whisk together until completely smooth and all the cornstarch and agar agar is dissolved.
4. Transfer the mixture to a medium saucepan. To a saucepan, add the agar agar powder mixture and the remaining non-dairy milk, coconut milk, ⅓ cup granulated sugar, and turmeric. Whisk together and heat over medium-high heat, whisking frequently.
5. Boil until thickened slightly. Bring to a boil then lower the heat to medium. Continue cooking at a low boil for 2 minutes, whisking constantly. After 2 minutes, the mixture should have thickened slightly.
6. Let cool for 5 minutes. Remove from the heat and whisk in the vanilla extract. Allow it to cool for 5 minutes, whisking occasionally to prevent a skin from forming.
7. Pour over the hardened caramel layer. After 5 minutes, pour into the pan over the hardened caramel. Allow the pan to cool for 30 minutes before covering with plastic wrap or aluminum foil and placing in the fridge. Allow to chill for at least 4 hours or overnight.
8. Loosen the caramel. Once ready to serve, fill a large baking dish or shallow bowl with hot water. Dip the bottom of the pan in the hot water for 30 seconds to slightly loosen the caramel.
9. Serve! Flip the pan over on a large serving plate. Slice and enjoy!

​Frequently Asked Questions

How do I get the flan out of the mold without breaking it?

We find the best way to do this is to dip the bottom of the pan or mold in a bowl of hot water for about 30 seconds, or until you see the flan start to loosen and pull away from the sides. Then, place the serving plate face down on top of the mold and carefully invert the pan, transferring the flan to the serving plate. 

Can I make this flan in advance?

Yes! If you are making this Filipino flan for the holidays or a dinner party, it can be prepared 1-2 days in advance and stored tightly covered in the refrigerator. Slice and serve chilled when ready! 

My agar agar powder is clumpy. What happened?

It’s very important to fully dissolve the agar agar powder in the non-dairy milk mixture before heating it. If it heats up before it’s fully dissolved, it will form clumps that will be impossible to dissolve. 

Storage Instructions

Leftover flan will keep for up to 4 days tightly covered in the refrigerator.

More Vegan Filipino Desserts You May Enjoy:

Filipino

Vegan Maja Blanca (Filipino Coconut Pudding)

Snacks

Easy Palitaw Recipe (Sweet Filipino Rice Cake)

Filipino

Ube Pichi Pichi (Filipino Sticky Cassava Snack)

Dessert

Suman Malagkit (Filipino Steamed Rice Cakes)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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