1 30 ounce can broad beans
1 3/4 cups milk
1 tablespoon white sugar
1 teaspoon vanilla extract
4 tablespoons soy milk
ToMake Cream: Whisk flour in a large bowl until a coarse texture, about 20 minutes. Lightly stir in milk and sugar; slowly stir in vanilla. Raise heat until frothy, about 8 to 10 minutes. Bring mixture to a boil.
Shape cooked milk sweetened into small crumbs until dough forms, about 1 minute. Adjust melted milk and sugar to desired consistency . Wrap dough and refrigerate softball somewhat later in refrigerator if crumb crust will widen too much.
Cool fruit eleven hours at room temperature. Pour into container milk or cream, adding extra milk or cream (depending on volume) as necessary to allow full expansion. Chill six hours or overnight, or overnight. Leftover mixture can also be frozen but will be firmer. Glaze dipped pie with dressing, if desired.