Who wants a slice? 😋 It’s a vegan
buttery shortcrust pastry filled with vanilla bean custard. (Parisian Flan - French custard pie ) 😍
Made by @nm_meiyee 💛💛💛
Ingredients (makes a 7 inch pie)
1 can coconut custard *400g
1 cup can coconut milk *250g
1/3 cup cornstarch *45g
1 ½ cups soy milk *370g
3/4 cup sugar *185g
1 vanilla bean, split and scraped.
Pinch of turmeric for the colour *optional .
1 ½ cups all-purpose flour 180g
120g cold dairy free butter, diced
1 tbsp sugar
1 tbsp soy milk
1 tsp vanilla extract
¼ tsp salt
To make the filling,
Combine coconut custard, coconut milk, cornstarch and mix until smooth and creamy.
In a saucepan, bring milk, sugar, vanilla bean and seeds to a boil. Remove from heat, cover and let steep for 10 mins. Slowly incorporate infused milk with custard mixture. Back 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 cream and let cool completely.
To prepare the crust,
Preheat oven to 180c, prepare a 7 or 8 inch pan, set aside. In a food processor, combine crust ingredients and pulse to combined. Roll dough into a circles and place on the prepared pan, press firmly. Place pan in the freezer for 15 mins. .
Pour custard into the crust. Bake for 45 mins or until the custard is slightly wobbly. Set the oven to broil and caramelize for few minsuntil surface of custard is partially burnt. Remove from oven. Let cool and refrigerate for 6 hours or overnight to set.
For similar recipes visit @nm_meiyee‘s page 💕💕
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posted on Instagram - https://instagr.am/p/CG1rxeMJQfg/