Vanilla and Buckwheat Flan

Why Make This Recipe

Vanilla and Buckwheat Flan is a delightful dessert that combines the rich flavors of vanilla with the nutty taste of buckwheat. This flan is not just delicious; it is a unique twist on a classic treat. By using buckwheat flour, this recipe offers a gluten-free option that still tastes amazing. It’s perfect for gatherings, family dinners, or just a special treat for yourself. If you want to impress your friends with something different yet comforting, this flan is the way to go!

How to Make Vanilla and Buckwheat Flan

Ingredients:

• 120 g buckwheat flour
• 120 g wheat flour
• 90 g icing sugar
• 100 g butter
• 40 g almond powder
• 1 egg
• 35 cl milk
• 2 vanilla pods
• 60 g sugar
• 4 egg yolks
• 30 g cornstarch
• 10 cl liquid cream
• 50 g salted butter

Directions:

1. Prepare the sweet dough: Mix all the ingredients by hand until they form a smooth dough. Roll it out between two sheets of baking paper and set aside in the refrigerator for 15 minutes.
2. Prepare the mold: Butter and flour a round cake pan, then fill it with the sweet dough. Place it in the freezer while you make the flan.
3. Infuse the milk: In a saucepan, combine the milk with the split vanilla pods and seeds. Bring it to a boil, then let it steep for 30 minutes.
4. Mix the eggs: In a bowl, whisk the sugar with the egg yolks. Add cornstarch and mix well.
5. Combine the mixtures: Remove the vanilla pods from the milk and pour the hot milk into the egg mixture while stirring continuously.
6. Thicken the cream: Transfer the mixture back to the saucepan and heat it over medium heat, whisking constantly until it thickens (like pastry cream). Let it boil for a few moments, then transfer it to a bowl.
7. Complete the flan: Add the liquid cream and salted butter. Mix well, then pour the mixture into the prepared crust. Bake for 45 minutes at 165 °C (about 325 °F).
8. Cool and chill: Let the flan cool to room temperature, then refrigerate it overnight before serving. Enjoy!

How to Serve Vanilla and Buckwheat Flan

Serve the Vanilla and Buckwheat Flan chilled. You can top it with fresh berries or a dollop of whipped cream for extra flavor. Slice it gently and enjoy each portion as a sweet end to your meal.

How to Store Vanilla and Buckwheat Flan

You can store the flan in the refrigerator. Make sure it is covered or placed in an airtight container to keep it fresh. It will last up to three days in the fridge.

Tips to Make Vanilla and Buckwheat Flan

• Ensure all ingredients are at room temperature for better mixing.
• Use high-quality vanilla pods for a more intense flavor.
• Don’t rush the chilling process; letting it sit overnight enhances the taste and texture.

Variation

For a different flavor, you can add citrus zest, like lemon or orange, to the cream mixture for a fresh burst of flavor. You can also try using different types of nuts in the crust for added crunch.

FAQs

1. Can I make this flan without gluten?
Yes! You can use only buckwheat flour or other gluten-free flours to make the crust.

2. How long does it take to make Vanilla and Buckwheat Flan?
The preparation process takes about 1 hour, plus chilling overnight.

3. Can I freeze the flan?
While it’s best served fresh, you can freeze it for up to a month. Just make sure to wrap it tightly to prevent freezer burn.