Lactose-free custard flan

Ingredients

• 1 puff pastry (without butter)
• 2.5 cups soy milk (or another plant-based milk such as oat milk)
• 3/4 cup soy cream (or another vegetable cream with a minimum fat content of 15%)
• 3 eggs
• 1/2 cup sugar
• 1/2 cup cornstarch
• 1 vanilla pod (or 1 teaspoon vanilla extract)

Materials

• 1 mould
• 1 saucepan
• 1 whisk
• baking paper

Preparation

• Line the bottom of the pan with baking paper and grease the edges.
• Cut a circle in the puff pastry the size of the mold and place it in the bottom of the mould.
  
• Cut 1.5 inches-wide strips from the remaining puff pastry roll and place them on the edges of the mould, overlapping by 0.4 inches at the join where 2 strips meet.
  Set the mould and puff pastry aside in the freezer.
• Break 3 eggs into a pastry bowl.
  
• Add the sugar and stir.
• Add the cornflour and mix well.
  
• Add the milk you've heated in a large saucepan with the vanilla pod seeds (or vanilla extract) in the pastry bowl and stir.
• Return the contents of the pastry bowl to the saucepan and heat over medium heat, stirring constantly until the mixture thickens, then remove from the heat.
  
• Pour the plant-based cream into the thickened mixture and stir until smooth.
• Turn the oven on to 350°F/180°C. Remove the mold from the freezer and pour the cream into the mold, smoothing it out to an even height.
  
• Bake at 350°F/180°C for 40 minutes.
• Remove from the oven and leave to cool, then chill for at least 4 hours or even overnight before serving.
  

Observations

Cookware

Attributes

Questions

Photos of members who cooked this recipe