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.

Recipe

Created by
  • Sergi Vela -
  1. Almond sablé biscuit
  2. Flan
  3. Vanilla jellied crème anglaise
  4. Finish

Products

Chocolate couvertures - Istak - drops - 5 kg bag

Almond sablé biscuit

ingredients preparation
  • 240g
    butter
  • 170g
    Icing Sugar
  • 80g
    eggs
  • 430g
    flour
  • 50g
    starch
  • 4g
    salt
  • 50g
    powdered almond
  • 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

ingredients preparation
  • 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

ingredients preparation
  • 300g
    milk
  • 300g
    cream
  • 70g
    Sugar
  • 8g
    gelatin
  • 1
    Vanilla pod
  • 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.

Discover more recipes

Sesame and pear Nougat (Turron)

Sesame and pear Nougat (Turron)

Sankual cake

Sankual cake

Oh! log

Oh! log

Plum cake Tobado with sugared apricots

Plum cake Tobado with sugared apricots

Jade glaze

Jade glaze