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.

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
  • 1l
    Full cream milk
  • 3g
    Vanilla caviare
  • 0,5g
    Powdered vanilla
  • 100g
    caramelised sugar
  • 180g
    egg yolks
  • 80g
    starch
  • 120g
    nougat paste
  • 80g
    Istak
  • 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
  • 1As needed
    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.

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