Vanilla Flan Without Pastry (Chickpea Milk Flan) by @le.renard.et.les.raisins

1h15

6 servings

🫘

200 g

Dried Chickpeas

💧

710 ml

Water

🍬

80 g

Whole Cane Sugar

🌽

10 g

Cornstarch

🫙

2.5 g

Turmeric

🫗

15 ml

Neutral Oil

🍦

2 tsp

Vanilla Extract

🍬

8 g

Vanilla Sugar

Preparation Steps

  1. Step 1/13

    Soak the dried chickpeas in plenty of cold water overnight.

    🫘Dried chickpeas
    💧Cold water
    🥣Large bowl

  2. Step 2/13

    Drain and rinse the soaked chickpeas thoroughly.

    🫘Dried chickpeas
    🧺Fine-mesh sieve

  3. Step 3/13

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

    🫘Dried chickpeas
    💧Cold water

  4. Step 4/13

    Strain the chickpea milk through the fine-mesh sieve into the saucepan.

    🫘Dried chickpeas
    💧Cold water
    🧺Fine-mesh sieve
    🍲Saucepan
    🥄Wooden spoon

  5. Step 5/13

    Press the remaining pulp with the wooden spoon to extract as much liquid as possible.

    🫘Dried chickpeas
    🧺Fine-mesh sieve
    🥄Wooden spoon

  6. Step 6/13

    Whisk the whole cane sugar, cornstarch, ground turmeric, vanilla extract, and vanilla sugar into the strained chickpea milk.

    🍬Whole cane sugar
    🌽Cornstarch
    🫙Ground turmeric
    Concentrated vanilla extract
    🍬Vanilla sugar
    🍲Saucepan
    🥄Whisk
    🥄Measuring spoons

  7. Step 7/13

    Heat the mixture over medium-high heat while whisking constantly.

    🍲Saucepan
    🥄Whisk

  8. Step 8/13

    Cook until the mixture thickens to a béchamel-like consistency.

    🌽Cornstarch
    🍲Saucepan
    🥄Whisk

  9. Step 9/13

    Grease the cake pan with the neutral oil.

    🫗Neutral oil
    🍰8-inch round cake pan

  10. Step 10/13

    Pour the thickened flan mixture into the greased cake pan.

    🍲Saucepan
    🍰8-inch round cake pan

  11. Step 11/13

    Bake at 180°C / 350°F for 50 to 55 minutes.

    🍰8-inch round cake pan

  12. Step 12/13

    Cool the flan completely on a cooling rack.

    ✨Cooling rack
    🍰8-inch round cake pan

  13. Step 13/13

    Refrigerate the cooled flan for at least 2 hours before serving.

    🍰8-inch round cake pan

Composition

Ingredients

Types

Legumes, Sweeteners, Thickeners, Oils, Flavorings

Ingredients

Dried chickpeas, Water, Whole cane sugar, Cornstarch, Turmeric, Neutral oil, Vanilla extract, Vanilla sugar

Allergens

to inform

Dietetics

Dietary regimen

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

Calories

165 kcal

Macro nutrients

Protein: 5.2g, Carbohydrates: 27.1g, Dietary fiber: 4.7g, Total fat: 3.2g, Sugars: 14.7g

Nutritional Information

Minerals

Iron: 1.6mg, Magnesium: 35mg, Potassium: 190mg, Phosphorus: 78mg

Vitamins

Folate: 65mcg, Vitamin B6: 0.15mg, Vitamin K: 1.2mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

55 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Large bowl, Fine-mesh sieve, Wooden spoon, Saucepan, Whisk, 8-inch round cake pan, Kitchen scale, Measuring spoons, Cooling rack

Appliances

Blender, Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Snack, Family meal, Weeknight dessert, Celebration

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Silky, Set, Tender

Flavors

Vanilla, Sweet, Mild, Caramel-like

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool completely before refrigerating,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep refrigerated at 4°C / 40°F or below), freezer : 30 days (Freeze in individual airtight portions,Thaw overnight in the refrigerator)