Carratell Ranci del Montsant (DO Montsant), by Celler de Capçanes. This sweet wine, made from the grapes of old Garnacha Negra vines, is an outstanding foil for the sweetness and creaminess of the caramel custard.
Home-made Caramel Custard with Textured Cream (Flan con nata)
Preparation
Home-made caramel custard:
The milk veil ice cream should be prepared the day before. Aromatize the milk with the cinnamon stick and lemon and orange rinds for about 12 hours. Strain the milk, then mix in the sugar, egg and egg yolk, and beat. Coat a mold with caramel, then pour in the milk and egg mixture. Cook at 125ºC / 257ºF for about 40 minutes.
Vanilla cream:
Start beating the cream. When half done, shave the vanilla pod over it, then finish beating. Milk veil ice cream. Mix all the ingredients and chill for about 12 hours, then beat.
Presentation
Place the caramel custard at the center of the plate with a ball of vanilla cream on one side and a ball of milk veil ice cream on the other. Finish by drizzling with caramel. Top with a crisp.
Chef's Remark:
"Caramel custard, known in Spanish as flan, is a classic dessert that comes in a multitude of versions. Ours is very simple, based on the best possible ingredients."
Preparation by: Oriol Rovira
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45 minutes
- 1 l milk
- 250 gr sugar
- 480 gr eggs
- 70 gr egg yolk
- 1 rind of one lemon
- 1 rind of one orange
- 1 cinnamon stick
- 200 gr caramel
- 200 gr cream
- 1 Tahiti vanilla pod
- 1.3 kg milk veil
- 2 l milk
- 90 gr ice cream stabilizer
- 190 gr sugar
- 1.76 pint milk
- 8.818 oz sugar
- 16.931 lb eggs
- 2.469 oz egg yolk
- 1 rind of one lemon
- 1 rind of one orange
- 1 cinnamon stick
- 7.055 oz caramel
- 7.055 oz cream
- 1 Tahiti vanilla pod
- 3.106 lb milk veil
- 3.52 pint milk
- 3.175 oz ice cream stabilizer
- 6.702 oz sugar
- 4.352 cup milk
- 1.18 cup sugar
- 2.238 lb eggs
- 0.352 cup egg yolk
- 1 rind of one lemon
- 1 rind of one orange
- 1 cinnamon stick
- 0.95 cup caramel
- 0.95 cup cream
- 1 Tahiti vanilla pod
- 3.106 lb milk veil
- 8.579 cup milk
- 0.444 cup ice cream stabilizer
- 0.904 cup sugar
Wine match