Crustless Chocolate Flan by @le.renard.et.les.raisins

1h13

8 servings

🫘

200 g

Dried raw chickpeas

💧

710 ml

Water

🍫

50 g

Unsweetened cocoa powder

🍬

80 g

Whole cane sugar

🌽

10 g

Cornstarch

🫗

15 ml

Neutral oil

🍬

8 g

Vanilla sugar

☕

2 g

Instant coffee

🧂

0.3 g

Salt

  1. Soak
    • dried raw chickpeas
    • cold water

    Soak the 200 g dried raw chickpeas in plenty of cold water overnight.

  2. Rinse
    • dried raw chickpeas
    • Water

    Discard the soaking water, then rinse and drain the chickpeas.

  3. Blend
    • dried raw chickpeas
    • cold water

    Blend the drained chickpeas with 710 ml cold water at high speed until foamy and very smooth.

  4. Strain
    • dried raw chickpeas
    • cold water

    Strain the blended mixture through the plant milk bag to separate the chickpea milk from the pulp.

  5. Press

    Press the bag firmly to extract as much chickpea milk as possible.

  6. Preheat
    • neutral oil

    Preheat the oven to 180°C and lightly oil the cake pan.

  7. Mix
    • cornstarch
    • cold water

    Mix the 10 g cornstarch with a small amount of water until no lumps remain.

  8. Pour
    • whole cane sugar
    • unsweetened cocoa powder
    • cornstarch

    Pour the strained chickpea milk into the saucepan and add the sugar, cocoa powder, diluted cornstarch, oil, vanilla sugar, instant coffee, and salt.

  9. Heat

    Heat over medium-high heat and whisk constantly until the mixture becomes as thick as dessert cream.

  10. Pour

    Pour the thick chocolate mixture into the oiled cake pan.

  11. Bake

    Bake at 180°C for 50 to 55 minutes until the flan is set.

  12. Cool

    Cool the flan completely, then refrigerate it for at least 120 minutes before serving.

Crustless Chocolate Flan by @le.renard.et.les.raisins

1h13

8 servings

🫘

200 g

Dried raw chickpeas

💧

710 ml

Water

🍫

50 g

Unsweetened cocoa powder

🍬

80 g

Whole cane sugar

🌽

10 g

Cornstarch

🫗

15 ml

Neutral oil

🍬

8 g

Vanilla sugar

☕

2 g

Instant coffee

🧂

0.3 g

Salt

Preparation Steps

  1. Step 1/12

    Soak the 200 g dried raw chickpeas in plenty of cold water overnight.

    🫘dried raw chickpeas
    💧cold water
    🥣large bowl

  2. Step 2/12

    Discard the soaking water, then rinse and drain the chickpeas.

    🫘dried raw chickpeas
    🥣large bowl
    🧺fine mesh strainer

  3. Step 3/12

    Blend the drained chickpeas with 710 ml cold water at high speed until foamy and very smooth.

    🫘dried raw chickpeas
    💧cold water

  4. Step 4/12

    Strain the blended mixture through the plant milk bag to separate the chickpea milk from the pulp.

    🫘dried raw chickpeas
    💧cold water
    🥛plant milk bag
    🥣large bowl

  5. Step 5/12

    Press the bag firmly to extract as much chickpea milk as possible.

    🥛plant milk bag
    🥣large bowl

  6. Step 6/12

    Preheat the oven to 180°C and lightly oil the cake pan.

    🫗neutral oil
    🍰cake pan

  7. Step 7/12

    Mix the 10 g cornstarch with a small amount of water until no lumps remain.

    🌽cornstarch
    💧cold water
    🥣small bowl
    🥄whisk

  8. Step 8/12

    Pour the strained chickpea milk into the saucepan and add the sugar, cocoa powder, diluted cornstarch, oil, vanilla sugar, instant coffee, and salt.

    🍬whole cane sugar
    🍫unsweetened cocoa powder
    🌽cornstarch
    🫗neutral oil
    🍬vanilla sugar
    ☕instant coffee
    🧂salt
    🍲saucepan
    🥣small bowl

  9. Step 9/12

    Heat over medium-high heat and whisk constantly until the mixture becomes as thick as dessert cream.

    🍲saucepan
    🥄whisk

  10. Step 10/12

    Pour the thick chocolate mixture into the oiled cake pan.

    🍰cake pan
    🍲saucepan

  11. Step 11/12

    Bake at 180°C for 50 to 55 minutes until the flan is set.

    🍰cake pan

  12. Step 12/12

    Cool the flan completely, then refrigerate it for at least 120 minutes before serving.

    🍰cake pan

Composition

Ingredients

Types

Legumes, Baking ingredients, Sweeteners, Thickeners, Oils, Flavorings, Seasonings

Ingredients

Dried raw chickpeas, Water, Unsweetened cocoa powder, Whole cane sugar, Cornstarch, Neutral oil, Vanilla sugar, Instant coffee, Salt

Notes

Water (to blend with the soaked chickpeas into milk), Cornstarch (sifted, diluted in a little water before adding), Vanilla sugar (or 1 tsp concentrated vanilla extract), Instant coffee (or 1/2 tsp ground cinnamon)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free

Calories

238 kcal

Macro nutrients

Protein: 8.1g, Carbohydrates: 39.5g, Sugars: 19.8g, Dietary fiber: 7.2g, Fat: 6.3g, Saturated fat: 0.8g, Sodium: 42mg

Nutritional Information

Minerals

Iron: 3.1mg, Magnesium: 76mg, Potassium: 365mg, Calcium: 42mg

Vitamins

Folate: 102µg, Vitamin B6: 0.22mg, Vitamin E: 0.7mg

Preparation

Time Information

Preparation

20 minutes

Cooking

53 minutes

Overall

1 hour 13 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

large bowl, fine mesh strainer, plant milk bag, saucepan, whisk, small bowl, cake pan, measuring spoon

Appliances

Blender, Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Dessert, Snack, Celebration

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Silky, Set, Smooth

Flavors

Chocolate, Cocoa, Sweet, Roasted, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool completely before refrigerating,Do not leave longer than 2 hours), fridge : 3 days (Store covered in an airtight container,Keep at or below 4°C), freezer : 30 days (Wrap individual portions tightly,Thaw overnight in the refrigerator)