Vegan Parisian Flan

 

This recipe is the original recipe from the Vegan bakery Land&Monkeys in Paris. I am an absolute fan of the Parisian vanilla flans sold in French bakeries. The envy was too strong to try this recipe of chocolate flan because of the simplicity of its making.

I made it with chocolate, but I plan to adapt it with pistachio, vanilla, and why not matcha tea.

 
easy vegan parisian flan recipe
 

PREP TIME: 30 minutes

COOK TIME: 25 minutes

TOTAL TIME: 55 minutes

Ingredients FOR THE VEGAN PARISIAN FLAN

For the vegan shortcrust pastry

  • 1 cup (240 g) Vegetable Butter Softened

  • 4 cups (480 g) Flour

  • 2 tsp (10 g) Salt

  • 3 tbsp + 1 tsp (50 g) Soy or Almond Milk

  • 1/2 cup (120 g) Water

For the vegan flan

  • 3/4 cup (130 g) Dark Chocolate 70%

  • 2 cups + 2/3 cup (640 g) Soy or Almond Milk

  • 3/4 cup (150 g) Brown Sugar

  • 2/3 cup (80 g) Cornstarch

Instructions FOR THE VEGAN PARISIAN FLAN

Vegan Shortcrust pastry

I buy my vegan shortcrust pastry ready-made in the store.

If you are intolerant or allergic to gluten, you can make your crust or buy it ready-made. 

Here are the steps to prepare the shortcrust if you want to make it yourself.

  1. Mix the soft butter with the flour and salt until you get a sandy powder.

  2. Add the water and milk and make a nice ball.

  3. Crush the edges of the dough with your hands on the countertop to make it homogenous.

  4. Repeat the operation 4 to 5 times.

  5. Roll the shortcrust pastry into a ball and leave to rest in a cool place.

Vagan Flan

Start by putting the chocolate into pieces in a large bowl.

Place your shortcrust pastry in the pan. You can either arrange it on the bottom or in a usual way, with the crust around the edges. Depending on your taste, both are possible.

  1. Heat the soy milk with half of the brown sugar over low heat.

  2. Meanwhile, in a bowl, mix the cornstarch with the remaining brown sugar.

  3. Add all the ingredients to the saucepan.

  4. Cook the mixture over low heat, continually stirring with a pastry whisk, then remove it as soon as it thickens.

  5. Pour the mixture directly onto the chocolate, which will melt with the heat of the preparation, then mix it all until a homogeneous paste is formed.

  6. Immediately pour the mixture into your mold and leave to cool for 1 hour outside. This operation is essential if you want a perfect result.

  7. Preheat your oven for a few minutes, and then put your flan in the oven for 25 minutes at 175°. Once cooked, put it in the fridge to cool.


SAVE IT FOR LATER ON PINTEREST!





Herve MouyalComment