Vegan cake: flan recipe

 VEGAN FLAN

Looking for a good and efficient cake recipe? This recipe is for you. 

Continuing with the Italian origins of the recipe, flan was created during the Roman Empire. Apparently, the Romans were the first known civilization to domesticate chickens for farming purposes. With an abundance of eggs at their disposal, they began creating dishes that featured the edible egg as its main ingredient. Hence the birth of flan. I look forward to hearing your feedback on this recipe, Bon appétit!

PIE CRUST

·       125g dairy free butter

·       300g flour 

·       10g sugar

·       1 pinch of salt

·       70ml water or dairy free milk

FLAN

·       3g agar agar

·       800ml soy milk

·       90ml soy cream

·       2 vanilla beans 

·       75g maizena

·       170g sugar

·       1 pinch curcuma powder (for colour) 

·       90g dairy free butter

 

INSTRUCTIONS

1.     Prepare the pie crust. In a food processor or in a large mixing bowl, add in the butter, flour, sugar and salt. Mix well until you obtain a crumbly mixture. Add in the water or dairy free milk and knead until you obtain a dough. Shape into a ball, wrap in plastic wrap and place in the fridge for at least 30 minutes. 

2.     Prepare the flan. Mix the agar agar with 15ml water. In a sauce pan, add in the milk, the soy cream, the agar agar + water mixture and the vanilla beans, and bring to a boil. Meanwhile, in a separate mixing bowl, mix together the maizena, the sugar and the pinch of curcuma powder. Once the milk is boiling, add it to the mixing bowl and mix it with the rest of the ingredients. Spill everything back into the sauce pan and whisk energetically on medium heat for 2 to 3 minutes, or until the cream has thickened up. Add in the dairy free butter and mix until well incorporated.

3.    Roll out the dough on lightly floured surface. Once the dough is rolled out, place into a pie tin. 

4.    Spill the flan onto the pie crust, and bake for about 40 minutes at 180°C.