# Flan Rhubarb Vanilla

This recipe teaches you how to make a delicious flan rhubarb vanilla.

- Cuisine: French
- Category: Dessert
- Language: en

## 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

## Instructions

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

## 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.

## Source

- Original video: https://www.instagram.com/reel/DJPMmrNIz5J/?igsh=MTVxNXBzeHp6dWJzcQ==
- Recipe page: https://www.cliprecipe.com/recipe/bc54d14a-80b8-4433-af92-e7a4ddf25076
- Extracted: 2025-05-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt