Flan parisino vegano (tarta de crema francesa)

Ingredientes

• 6.4 ounces vegan butter (diced and at room temperature)
• 13.2 ounces all-purpose flour
• 3 tbsp brown sugar
• 1/2 tsp salt
• 1/4 cup water
• 3/4 tsp vanilla extract
• 7 tbsp cornstarch
• 15.2 fl. oz unsweetened soy milk
• 6.7 fl. oz full-fat coconut milk
• 1/2 cup granulated white sugar
• 3.2 ounces vegan butter
• 1 tbsp vanilla extract
• seeds from one vanilla bean

Preparación

1. 1

   --- Crust ---

2. 2

   Knead it. Add the diced butter, flour, sugar, salt, water, and vanilla extract to a stand mixer fitted with the flat beater. Knead the dough on low speed until it comes together. At first, it will look like coarse meal. Keep kneading until it forms a dough.

3. 3

   Refrigerate it. Shape the dough into a ball and slightly flatten it. Wrap it in plastic wrap and refrigerate for at least 2 hours or until firmer.

4. 4

   Flatten it. Using a rolling pin, flatten the dough between two sheets of parchment paper to a thickness of a bit less than 1/4 inch (5mm).

5. 5

   Cut out the bottom of the crust. Use the pastry ring to cut out a round of dough. Remove the excess dough and leave the cut round inside the ring. This will form the bottom of your crust. Place the bottom of the crust and the pastry ring on a baking sheet lined with parchment paper.

6. 6

   Cut out the sides. Gather the dough scraps and roll them into a long rectangle of at least 15×6 inches (38×15 cm) and just under 1/4 inch (5mm) thick. Then, slice two long strips measuring roughly 13×2 inches (33×5 cm). Working one strip at a time, fit it inside the ring and press it gently along the sides. Use your fingers to press the lower edge of the strip into the bottom to seal the seam. Repeat with the second strip.

7. 7

   Prick the bottom. Then, use a fork to prick the bottom of the crust a few times.

8. 8

   Freeze. Transfer the baking sheet with the crust to the freezer and freeze for at least 3 hours or overnight.

9. 9

   --- Vanilla Custard ---

10. 10

    Make a slurry. Dissolve the cornstarch in about 1/2 cup (120ml) of the soy milk. Set aside.

11. 11

    Combine all of the ingredients. To a saucepan, add the remaining soy milk, full-fat coconut milk, sugar, vegan butter, vanilla extract, and seeds from the fresh vanilla bean.

12. 12

    Heat it. Heat the mixture over medium heat until the butter is melted.

13. 13

    Thicken the custard. Next, pour in the cornstarch slurry and keep heating, whisking constantly, until the custard comes to a boil and thickens.

14. 14

    Let it cool. Immediately transfer the custard to a bowl and cover it with plastic wrap, touching the surface of the custard. This will prevent it from drying. Allow it to cool for at least 45 minutes, or until it is just warm.

15. 15

    Preheat the oven to 350 °F (175°C).

16. 16

    Pour into the crust. Once the custard has cooled, transfer it into the frozen crust, leaving about 1/2 inch (1 cm) of space at the top.

17. 17

    Bake. Transfer the flan to the oven and bake for 50-55 minutes or until the top is golden brown. Carefully remove it from the oven and let it cool for at least 1 hour before removing the pastry ring.

18. 18

    Refrigerate. Once the flan has reached room temperature, place it in the refrigerator and chill for at least 2 hours, preferably overnight. The custard will firm up as it cools.

19. 19

    You can store this flan in the refrigerator for up to 5 days.