Discover this vegan custard without eggs and milk. This custard is truly perfect: the mixture is thick and holds up well when cut, it has a beautiful golden color, the texture is dense, firm, and fluffy, and the vanilla flavor is abundant, adding all the indulgence to this custard. And all of this without a trace of egg, milk, or butter—absolutely amazing, isn't it? This recipe is a marvel that I really recommend you try urgently!
First, prepare the shortcrust pastry: In a bowl, mix the margarine, flour, and sugar, and crumble everything by hand. Incorporate the milk or water and mix until a ball of dough forms. Let the dough rest in the refrigerator for at least 30 minutes.
Once the resting time is over, roll out the dough and line a pastry ring with a diameter of 20 cm to 22 cm and a height of 6 to 7 cm, which you should have previously placed on a baking sheet lined with silicone or parchment paper. Use the rolling pin on the edges to remove any excess dough that overhangs the ring. Place the whole thing in the refrigerator.
Next, prepare the flan mixture: Preheat the oven to 180°C. In a small container, mix the 3 g of agar-agar well with a small amount of water (15/20 ml).
In a saucepan, combine the milk, soy cream, the previously prepared water and agar-agar mixture, as well as the two vanilla pods split in half and scraped, and bring everything to a boil.
Meanwhile, in a bowl, mix the cornstarch, sugar, and a pinch of turmeric.
When the milk comes to a boil, remove the vanilla pods and incorporate it in two batches (1/3 then the rest) into the previous mixture while whisking vigorously. Pour everything back into the saucepan and cook the cream for 2-3 minutes over medium heat, whisking energetically without stopping. As soon as the cream thickens, remove the saucepan from the heat and whisk until it is smooth and homogeneous. Add the margarine and whisk again until it is well incorporated.
Pour the flan mixture directly into the pastry shell just taken out of the refrigerator. Smooth the surface with a spatula or by tapping the tray on your work surface.
Bake for 40 to 50 minutes; the flan is ready when it is well risen and nicely golden (it will puff up a lot during cooking, but don't worry, that's normal; it will deflate when taken out of the oven.) Remove the mold and carefully place the flan on a rack to cool.
Place the flan in the refrigerator for several hours (ideally making it the day before) and enjoy it very cold.
To finish, find this recipe on my blog: http://perleensucre.com/flan-patissier-vegan-sans-oeufs-sans-lait/
0 servings
8
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