Vegan Parisian Flan Pie
Ingredients
Filling
- 1 can (400g) coconut custard
- 1 cup (250g) coconut milk
- 1/3 cup (45g) cornstarch
- 1.5 cups (370g) soy milk
- 3/4 cup (185g) sugar
- 1 vanilla bean, split and scraped
- Pinch of turmeric for color (optional)
Shortcrust pastry
- 1.5 cups (180g) all-purpose flour
- 120g cold dairy-free butter, diced
- 1 tablespoon sugar
- 1 tablespoon soy milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Preparation
Making the filling
Combine coconut custard, coconut milk, cornstarch and mix until smooth and creamy.
In a saucepan, bring soy milk, sugar, vanilla bean and seeds to a boil.
Remove from heat, cover and let steep for 10 minutes.
Slowly incorporate the infused milk with the custard mixture.
Return to the saucepan and cook over low heat, stirring constantly until mixture thickens.
Remove from heat and strain mixture through a fine mesh sieve.
Cover with plastic wrap directly on the cream and let cool completely.
Preparing the crust
Preheat oven to 180°C.
Prepare a 7 or 8 inch pan and set aside.
In a food processor, combine all shortcrust ingredients and pulse until combined.
Roll dough into a circle and place in the prepared pan, pressing firmly.
Place the pan in the freezer for 15 minutes.
Assembling and baking
Pour the cooled custard into the crust.
Bake for 45 minutes or until the custard is slightly wobbly.
Set the oven to broil and caramelize for a few minutes until the surface of the custard is partially burnt.
Remove from oven, let cool, and refrigerate for 6 hours or overnight to set.
