Parisian Flan with Nougat and Vanilla
A TIMELESS CLASSIC, LIKE NEVER BEFORE (I) Sergi Vela updates this French classic with a fusion of flavours that are beautifully well-balanced on the palate. Cooking at low temperature results in a very silky and pleasant texture.
- Level:
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Medium
Almond sablé biscuit
Used Products: Almond sablé biscuit
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8.5 ozButter
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6.0 ozIcing sugar
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2.8 ozEggs
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0.9 lbFlour
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1.8 ozStarch
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0.1 ozSalt
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1.8 ozPowdered almond
Preparations: Almond sablé biscuit
- Cut the butter into cubes and keep in the freezer.
- Using the blender with the help of a spatula, mix together the icing sugar, weak flour, starch, almond powder and salt.
- At medium speed, add the cut frozen butter to the mixture of solids and knead until you get a sandy texture.
- Mould in 20x4 cm rings, pre-cook for 20 minutes and keep aside.
Flan
Used Products: Flan
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1 lFull cream milk
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0.1 ozVanilla caviare
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0.0 grPowdered vanilla
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3.5 ozCaramelised sugar
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6.3 ozEgg yolks
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2.8 ozStarch
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4.2 ozNougat paste
Preparations: Flan
- Mix the egg yolks with the starch and add the 250 g of cold milk.
- Pour the infused milk onto the yolks, cold milk and starch and mix together.
- Strain again and cook the whole until its reaches boiling point.
- Add 120 g of nougat paste and the melted white chocolate and mix well.
- Pour into the mould with the previously precooked almond sablé biscuit and let it form a skin.
- Cook the whole at 180ºC for 80 minutes.
Vanilla jellied crème anglaise
Used Products: Vanilla jellied crème anglaise
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10.6 ozMilk
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10.6 ozCream
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2.5 ozSugar
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0.3 ozGelatin
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1Vanilla pod
Preparations: Vanilla jellied crème anglaise
- Infuse the vanilla with the cream, strain and make a crème anglaise by cooking everything at 84ºC, strain and add the previously hydrated gelatin sheets.
Finish
- Once the flan is cold, apply the jellied crème anglaise and finish with a thin layer of neutral shine.
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