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Tuesday, August 20

Hazelnut flan with roasted cherries

Active: 1 hour; Total: Overnighter
Sieve, fine mesh
Roasting pan
Sugar, granulated
¾ cup +
¾ cup +
3 tablespoons
¼ cup +
2 tablespoons +
1 cup
Milk, whole
2 cups
Cream, heavy
2 cups
Salt, kosher
½ teaspoon +
3 whole +
5 yolks
Cherries, fresh with stems
Pepper, freshly ground
Banyuls Rimage
2 tablespoons
  1. Preheat the oven to 350°F; ensure a rack is in the middle. 
  2. Place ¾ cup of sugar and water in a small saucepan, cover with a lid, and bring to a boil over high heat. 
  3. Cook, covered, for 5 minutes; remove the lid, and continue to cook over high heat until the sugar caramelizes to a dark amber color, about 5 to 7 minutes. 
  4. Carefully divide the warm caramel among the ramekins, swirling each one until the bottom is completely covered. 
  5. Let the caramel cool until it is completely set, about 10 minutes. 
  1. Scatter the hazelnuts on a baking sheet, and toast in the oven until they are very lightly browned, about 10 minutes. 
  2. Let the cool completely. 
  3. Roughly chop; set aside. 
  4. Reduce the oven temperature to 300°F. 
  5. Combine the milk, cream, half of the ¾ cup sugar, ½ teaspoon salt, and the hazelnuts in a medium saucepan, and bring to a boil over medium-high heat. 
  6. Remove the pan from the heat, and let the mixture steep for 30 minutes. 
  7. Whisk together the eggs and remaining ¾ sugar in a mixing bowl. 
  8. Bring the cream mixture back to a boil, and temper the hot liquid into the eggs by adding it, a ladle at a time, while whisking vigorously. 
  9. Strain the liquid through a fine-mesh sieve into a bowl. 
  10. Discard the hazelnuts, and return the liquid to the saucepan. 
  11. Cook over very low heat, stirring constantly, until the liquid is thick enough to coat the back of the spoon, about 5 to 7 minutes. 
  12. Place the caramel-coated ramekins in a roasting pan, and fill them all the way to the top with the custard. 
  13. Carefully add enough warm water to the roasting pan to reach halfway up the sides of the ramekins. 
  14. Cover the pan with aluminum foil, carefully transfer to the oven, and bake for 30 minutes. 
  15. Remove the foil, and bake for another 10 to 15 minutes, until the flan is completely set. Let the pan cool 15 minutes, or until you are able to handle the ramekins easily. 
  16. Remove the ramekins from the water bath, and refrigerate, covered with plastic wrap, overnight. 
  1. About an hour before serving, adjust the oven rack to the top position, and preheat to 450°F. 
  2. Arrange the cherries in a single layer in a roasting pan. 
  3. Sprinkle with sugar, salt, and pepper. 
  4. Roast for 10 to 15 minutes, until the sugar starts to caramelize and the cherries begin to release their juice. 
  5. Remove the pan from the oven, and deglaze with the Banyuls Rimage. 
  6. Toss to coat the cherries with the wine. 
  7. Return the pan to the oven, and roast the cherries for another 5 to 7 minutes. 
  8. Deglaze the pan again, this time with 2 tablespoons of water, and toss the cherries in the sauce. 
  9. Let the cherries cool slightly. 
  1. To unmold the flans, run a knife around the edges of each ramekin, and invert it onto a plate, allowing the caramel to pool on top of and around the flan. 
  2. Garnish the flans with the warm cherries, and serve. 
Recipe from The Big Sur Bakery Cookbook.

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