‘Maridaje’ recipe: Creamy Flan and Vanilla Chantilly

We continue with the fourth recipe in our ‘Maridaje’ video series, a ‘Creamy Flan and Vanilla Chantilly’ prepared by David López at Local de Ensayo, which goes perfectly with our Luzón Dulce.

Recipe:

INGREDIENTS: 

For the flan.

• 1 l. Cream
• 70 gr. Milk
• 160 gr. Sugar
• 220 g. Pasteurised egg yolk

For the caramel

• 300 gr. sugar 
• 50 gr. water

For the biscuit:

• 100 gr. ground almonds 
• 25 gr. butter 
• 2 egg whites
• 25 gr. wheat flour
• 125 gr. Icing sugar

For the Vanilla Chantilly:

• 500 ml. Cream 
• 100 g sugar 
• 1 tablespoon vanilla paste

PREPARATION:

• For the caramel: heat the water and sugar without burning, add a spoonful of caramel to each flan pan, and cool.
• For the custard: mix everything with a whisk, remove the air 10 times in the canner. Pour into the flan dishes and blow the top to remove any remaining air. Place in a tall gastronorm with water and cover with aluminum foil. 
• Bake for 42 minutes at 100ºC with steam. Remove from the oven, wait 3 minutes and uncover. 
• For the biscuit: mix all the ingredients, spread on the mold and bake in the oven for 14 minutes at 180ºC . 

• For the Vanilla Chantilly: whip the cream with the sugar and vanilla paste.

PRESENTATION: 

• Arrange the flan on a plate.
• Place a quenelle of whipped cream on the flan.
• Gently place the biscuit on top of the chantilly.

Don’t miss the third ‘Maridaje’ video with David López, from Local de Ensayo.