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 -

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 CHW-P1226ISTA	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.

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

CHW-P1226ISTA

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.