- By Admin
- December 06, 2023
BY STÉPHANE GLACIER, M. O. F. PÂTISSIER
For 1 flan in a 24cm Ø and 4.5cm high springform tin
CHEF'S TIP: Make a strongly flavoured caramel so that the caramel flavour leaves a lasting taste in your mouth
BASIC CARAMEL
(315g total)
160g glucose
300g sugar
460g liquid cream (for whipp cream 35%)
2g salt bloom
PROCESS:
Melt the glucose in a saucepan before gradually adding the sugar. Once the sugar is completely melted and caramel in colour around 170°C, pour the previously boiled cream over the caramel gradually while stirring.
Heat the caramel to around 105°C. Add the fleur de sel.
Bring back to a boil in order to achieve a good emulsion.
Pour onto a Flexipan®, wrap in clingfilm and store in the refrigerator.
630g milk
120g liquid cream (for whipp cream 35%)
160g whole eggs
135g sugar
65g custard powder
315g caramel
PROCESS:
Heat the milk with the cream.
In a bowl, whisk the eggs with the sugar. Whiten before adding the custard powder. Once the milk and cream mixture is boiling, pour half over the "eggs/sugar/custard powder" mixture and add it all back in with the milk. Bring to the boil then cook for around 3 minutes while stirring.
Add the soft caramel before mixing until smooth.
Pour all of the cream into the springform pan with puff pastry trimmings or shortcrust pastry.
Leave to cool, then allow to harden in the refrigerator for 12 hours before baking. Bake in a deck oven at 185°C on the base and 175°C on the top for around 1 hour 15 minutes or in a convection oven at 170°C for around 1 hour. Cool and unmold.
FINISH
Coat with a highly fluid apricot glaze and cut. Sprinkle the edges with decorative snow.
Recipe taken from the book “Flans gourmands”.