Pumpkin Flans

Pumpkin Flans

I made those out using my flan au café recipe which comes from Terry Hope Romero’s « Viva Vegan ».

Did you know Japanese love pumpkin flan ?! I actually made these to go to a japanese diner. It definitely suited ! I hope you’ll enjoy it too.



For 6 persons

  • 1 cup sugar + 4 Tbsp water (to make the caramel)
  • 1/4 red kuri squash diced (I guess you can use regular pumpkin ! here i’d say the recipe calls for approx. 1/2 cup pumpkin puree)
  • 1/2 cup water
  • 2 tsp agar-agar powder
  • 1 cup coconut milk
  • 2 cup soy mik
  • 2 Tsp brown sugar
  • 1/2 cup white sugar
  • 2 Tbsp corn starch
  • 2 tsp vanilla extract
  • 1 pinch cinnamon


  1. If you can’t find canned pumpkin (which is the case here in France !) make it yourself : dice the pumpkin and bake it for 30-40mn in a very hot oven. Then use your blender to make a paste, adding water if too sticky.
  2. During that time prepare the caramel : boil the water & sugar in a small saucepan untill it gets a nice amber color. Pour onto the mould in a thin layer.
  3. In another pan mix water  and agar-agar. Bring to a boil and let it simmer for 3-4 minutes.
  4. Add coconut milk, half the soy milk, cinnamon and sugars. Mix and bring to a boil.
  5. In a small bowl mix the rest of the soy milk with the cornstach.
  6. Add the milk+cornstach mix to the saucepan, mix well.
  7. Little by little combine the pumpkin puree, mixing well.
  8. Let cook for 5 minutes until it gets creamy.
  9. Remove for the heat and stir in the vanilla. Pour into the caramelized mould.
  10. Let cool for 10 minutes and then place into the fridge. Wait 4 hours minimum.
  11. Take the flan out of the mould before serving, trying not to let it slip onto the floor while doing so …

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