Vanilla Flan

Hello Hello,


Today we find ourselves with the recipe for a vanilla flan!


This is my second try and I am quite proud of the result! I had the patience this time to leave it cool overnight (I recommend it), and the texture and taste are great :-)

In addition to being a treat, it is also light, its texture is like that of the traditional cow's milk flan, with a subtle taste of vanilla.

 

The necessary ingredients are flour, margarine, water, sugar, vanilla extract and almond powder for the dough.

For the flan, you need vanilla soy milk, liquid soy cream, whole sugar, cornstarch, agar agar, vanilla pods, liquid vanilla extract, a sachet of vanilla sugar.

The necessary utensils are a saucepan, a springform pan (or removable pie pan), a kitchen scale, teaspoon, a salad bowl, baking paper for the bottom of the springform pan, a whisk.


 

This vanilla flan recipe is:

  • Eggs-free

  • Lactose free

  • Delicious

  • Easy to do

  • No much sweet

  • Not heavy

  • Creamy

  • Perfect for dessert or afternoon tea with a cup of tea (or coffee)


 



Ingredients:




For the tart crust:

  • 265g of flour

  • 100g of margarine

  • 120ml water

  • 30g of blond sugar

  • 1 tsp vanilla extract

  • 1 tbsp of almond powder









For filling:

  • 800ml vanilla soy milk

  • 90ml cooking soy cream

  • 150g of whole sugar

  • 16g of vanilla sugar

  • 50g of cornstarch + 1 tbsp

  • 1 tsp of agar agar

  • 2 vanilla pods

  • 1 tsp liquid vanilla extract




 

For the tart crust:

- Mix all the ingredients in a bowl, by hand or with a spatula, do not knead the dough too much.

- Make a ball with the dough, wrap it in clingfilm and let stand 30min in the fridge.

- Then put it in your mold (where you will have previously put a sheet of baking paper at the bottom), flatten the dough well with your fingers or using a tablespoon, bring up the edges of the mold without tearing the dough.

- Put the mold back in the fridge while waiting.


For filling:

- In a saucepan (off the heat for now), mix together the sugar, the 50g of cornstarch, the agar agar, the vanilla (cut the pods lengthwise and with a teaspoon scrape the inside to extract vanilla), liquid vanilla extract as well as 150ml of milk.

- Turn on the heat (medium fire), add the rest of the milk and the soy cream, mix vigorously with a whisk until the dough thickens.

- Add a tablespoon of cornstarch while continuing to stir.

- Let everything heat up, while stirring from time to time, the dough will thicken more and more.

- Turn off the heat and let cool for a few minutes, off the heat.

- Take the mold out of the fridge while the filling has cooled.

- Pour the contents of the pan over the dough.

- Bake for about 40min at 180 ° c (356°F).

- Leave to cool after the expired cooking time and place your custard in the fridge for at least 2 hours (overnight is preferable).


For the greediest, sprinkle the custard with powdered chocolate and enjoy your meal ;-)



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