Flan Rhubarb Vanilla

Serves 1
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Directions

  1. 1Add egg yolks, vanilla beans, and sugar to a small bowl and mix vigorously.
  2. 2Add cornstarch and mix again.
  3. 3Put the used vanilla beans in the milk, heat.
  4. 4Pour part of the milk into the previous mixture.
  5. 5Put everything in the pan and cook until thickened.
  6. 6Put the cream in a salad bowl, add the butter and mix.
  7. 7Add the liquid cream and mix again.
  8. 8Put in a salad bowl, film on contact and reserve to prepare the rhubarb compote.
  9. 9Peel some rhubarb stalks, and the others if they are thin and very fresh, no need to peel them.
  10. 10Keep the peelings aside, it will be useful.
  11. 11Chop the rhubarb coarsely.
  12. 12Hydrate the gelatin sheets and set aside.
  13. 13Cook the rhubarb: put the rhubarb, sugar, lemon juice in a saucepan and cook until you get a nice compote.
  14. 14Remove from heat and add the gelatin sheet and raspberries in the hot compote.
  15. 15Pour into a circle a little smaller than that of the flan.
  16. 16Freeze.
  17. 17Remove the vanilla beans from the custard.
  18. 18Put in a salad bowl and mix to give it a very smooth texture.
  19. 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.
  20. 20Take the sweet dough and line the circle.
  21. 21Take your time to line the circle, first put the strips on the side and then add the bottom.
  22. 22Make a nice right angle.
  23. 23Once it is well lined, reserve in the freezer.
  24. 24Once the bottom is frozen, put about a third of the cream.
  25. 25Insert the frozen rhubarb compote bottom in the middle.
  26. 26Cover with the rest of the custard.
  27. 27Bake for 1 hour 10 at 165 degrees.
  28. 28Leave aside for at least 4 hours in the fridge.
  29. 29Finish the decoration by cutting long strips of rhubarb with a peeler.
  30. 30Color them with the rhubarb skins by making a light syrup.
  31. 31Put all the rhubarb peelings that will give the pretty color to the syrup.
  32. 32Poach them directly in the hot liquid without reheating it.
  33. 33It takes about thirty minutes.
  34. 34Then, wring them out and align on a sheet of parchment paper.
  35. 35Make sure that the size of the circle is identical to that of the flan.
  36. 36Put in the freezer.
  37. 37Unmold the flan.
  38. 38Add whipped cream on top.
  39. 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.