Chocolate and peanut butter Parisian flan
The Parisian Flan, also known as "flan patissier," is a classic French dessert that has been enjoyed for generations. This delicious and creamy custard pie has a rich history and is a staple in French pastry shops. Well, I decided to change up the flavors a bit, by putting a twist on this classic recipe by adding chocolate and peanut butter because why not! And, also making it vegan-friendly.
Did you know that in Guadeloupe, we don’t necessarily associate Easter with chocolate? Easter for me was always associated with crabs, through Easter recipes such as crab callaloo and matété. Families would gather on the beach for a day or more to eat and spend Easter together. I have such fond memories of playing with my cousins on the beach.
I thought it would be fitting to share a chocolate recipe for Easter and this flan is the perfect addition to a week-end family meal spread or a light Sunday afternoon snack. The thick crust here is made from scratch but you can also purchase any plant-based crust of your choice at the supermarket. I will share my new shortcrust pastry recipe soon as my recipe from a few months ago needed needs some adjustments!
I have used a small cake mold with a diameter between 15-20 cm (7 to 8 inches) so if you want to use a standard pie mold, I suggest you double the recipe below!
Chocolate and peanut butter Parisian flan (vegan)
Ingredients:
1 shortcrust pastry (homemade or store-bought)
200 ml plant-based milk (soy milk here)
15 gr dark chocolate squares
40 gr granulated sugar
20 gr cornstarch
20 gr peanut butter
1 tsp cocoa powder
1/4 tsp salt
Vanilla extract, cinnamon and other spices to taste
Instructions:
Preheat your oven to 365°F (180°C).
Prepare your mold with the shortcrust pastry and store in the fridge while you make the next steps.
Melt the dark chocolate squares in the microwave with 4 teaspoons of soy milk in a medium-sized bowl for a maximum of 20 seconds. Let the warmth from the bowl help the chocolate melt for a minute or so.
In that same bowl, add the cocoa powder, sugar, peanut butter, flavorings of your choice and cornstarch. Mix this all together than pour slowly the rest of your soy milk and continue whisking until combined.
Return the bowl to the microwave for 30 seconds. Mix well. Repeat this step three times. You should notice the mixture starting to thicken up. You should aim for a thick custard consistency so adapt the 30 seconds increments based on your microwave. Mine needed a total of 2 minutes and 30 seconds. Let cool 10 minutes.
Pour the mixture into the pie crust, making sure to spread it evenly.
Bake for 30 minutes, or until the custard is set and the edges are golden brown.
Remove from the oven and let the pie cool for at least 30 minutes before slicing and serving. The longer the better!
Enjoy your delicious vegan chocolate French custard pie!