Flan

Ingredients • Vegan puff pastry (homemade or storbought) • 200g Silken tofu (1/2 a block) • 90cl Soy milk (about 3 1/2 cups) • 100g corn flour (about 3/4 cup + 2 tablespoons) • 170g sugar (about 3/4 cup + 2 tablespoons) • 6g pectin (about 2 teaspoons) • 30g plant-based margarine (about 2 tablespoons) • 1 vanilla bean (or 1 teaspoon vanilla extract) Preparation Prepare the Custard Filling: In a blender or food processor, combine the silken tofu, soy milk, corn flour, 170g of sugar, and 6g of pectin for the custard. Blend until the mixture becomes smooth and creamy. Scrape the seeds from the vanilla bean and add them to the mixture. If you're using vanilla extract, add it now and blend again until well combined. Cook the Custard Filling: Pour the mixture into a saucepan and cook over medium heat, stirring continuously, until it thickens. This should take around 5-7 minutes. Once thickened, remove the saucepan from the heat. Add the plant-based margarine to the custard and stir until it melts and incorporates into the mixture. Assemble the Vegan Custard Flan: Preheat your oven to around 350°F/180°C. Line a pie ring or pie pan with the puff pastry, making sure to press it gently into the edges and trim any excess. Add the Custard Filling: Pour the cooked (warm, but not hot) custard filling into the lined pie ring, spreading it out evenly. Bake the Vegan Custard Flan: Place the filled pie ring in the preheated oven and bake for around 25-30 minutes or until the puff pastry is golden and the custard is set. Cool and Serve: Remove the flan from the oven and let it cool to room temperature before slicing and serv-ing (best eaten the next day after one night in the fridge). ENJOY!! Flan _ Custard pastry .pdf Download PDF • 223KB Flan Pâtissier .pdf Download PDF • 203KB ree ree