Flan Rhubarb Vanilla
Serves 1
Directions
- 1Add egg yolks, vanilla beans, and sugar to a small bowl and mix vigorously.
- 2Add cornstarch and mix again.
- 3Put the used vanilla beans in the milk, heat.
- 4Pour part of the milk into the previous mixture.
- 5Put everything in the pan and cook until thickened.
- 6Put the cream in a salad bowl, add the butter and mix.
- 7Add the liquid cream and mix again.
- 8Put in a salad bowl, film on contact and reserve to prepare the rhubarb compote.
- 9Peel some rhubarb stalks, and the others if they are thin and very fresh, no need to peel them.
- 10Keep the peelings aside, it will be useful.
- 11Chop the rhubarb coarsely.
- 12Hydrate the gelatin sheets and set aside.
- 13Cook the rhubarb: put the rhubarb, sugar, lemon juice in a saucepan and cook until you get a nice compote.
- 14Remove from heat and add the gelatin sheet and raspberries in the hot compote.
- 15Pour into a circle a little smaller than that of the flan.
- 16Freeze.
- 17Remove the vanilla beans from the custard.
- 18Put in a salad bowl and mix to give it a very smooth texture.
- 19Butter the 20cm on 6 high circle generously and put a band of silpain, if you don't have it, butter it and flour it.
- 20Take the sweet dough and line the circle.
- 21Take your time to line the circle, first put the strips on the side and then add the bottom.
- 22Make a nice right angle.
- 23Once it is well lined, reserve in the freezer.
- 24Once the bottom is frozen, put about a third of the cream.
- 25Insert the frozen rhubarb compote bottom in the middle.
- 26Cover with the rest of the custard.
- 27Bake for 1 hour 10 at 165 degrees.
- 28Leave aside for at least 4 hours in the fridge.
- 29Finish the decoration by cutting long strips of rhubarb with a peeler.
- 30Color them with the rhubarb skins by making a light syrup.
- 31Put all the rhubarb peelings that will give the pretty color to the syrup.
- 32Poach them directly in the hot liquid without reheating it.
- 33It takes about thirty minutes.
- 34Then, wring them out and align on a sheet of parchment paper.
- 35Make sure that the size of the circle is identical to that of the flan.
- 36Put in the freezer.
- 37Unmold the flan.
- 38Add whipped cream on top.
- 39Recover the frozen rhubarb and put it on top.
Ingredients
- 700 gr lait entier
- 2 gousses de vanille
- 140 gr sucre
- 160 gr jaunes
- 60 gr maïzena
- 100 gr beurre
- 200 gr crème liquide entière
- 400 gr rhubarbe
- 75 gr sucre
- un peu jus de citron
- 2 feuilles de gélatine
- quelques framboises
- 250 gr farine
- 150 gr beurre
- 90 gr sucre glace
- 35 gr poudre d’amandes
- 1 pincée fleur de sel
- 1 oeuf
- 1 litre eau
- 80/100 gr sucre
- peaux de rhubarbe
- 250 gr crème liquide entière
- 40 gr sucre glace
- 1 gousse de vanille
Tips
- If you don't like rhubarb, don't worry, the balance is perfect.
- Recipe for a 20cm circle on 6 high, for the insert a circle of 18cm in diameter.
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