Rustic Crimson Red Cocoa Flan
Part 1: Crust
Ingredients
Method- 210g Plain Flour
- 40g Terra Rossa Cocoa Powder
- 200g Butter
- 52ml Whole Milk
- 9g Egg Yolks (approx. 1/2 egg yolk)
- 14g Sugar (caster)
- 7g Salt
- ½ Vanilla Bean
Additional flavours such as coffee, tonka and cardamom can be easily added to this recipe.
- In a mixing bowl, add the flour and butter. With a paddle attachment mix until crumb-like texture.
- Once texture is achieved, add the rest of the ingredients. Mix until all ingredients are combined (do not over mix).
- Transfer dough to a sheet tray or bowl and let rest in refrigerator for a minimum of 2 hours.
- Prepare moulds. Side needs to be greased or buttered and the base lined with either a baking paper or a silpat, greased or buttered and sprinkled evenly with sugar (lightly).
- Once dough has rested, roll out to about 2mm thick.
- Shape dough into mould evenly covering both the sides and the base. With a docker or a fork make holes in the dough to prevent it from rising too much.
- At this point dough can be frozen or pre-baked right away.
- Bake at 165ºC for about 15-20 minutes. Check for readiness by looking for a light brown colouring over the base of the dough.
- Once baked, set aside on a rack to cool (do not remove from mould). Once dough is cooled it is ready to be filled with the flan base (see below for flan recipe).
Part 2: Flan
Ingredients
Method-
510ml Whole Milk
-
254ml Single Cream
-
1 Vanilla Bean (seeded)
-
120g Egg yolks (approx. 6 egg yolks)
-
50g Crimson Red Cocoa Powder
-
15g Maizena (custard powder can also work)
-
154g Sugar (caster)
-
2.5g Salt
-
25g Butter
-
226ml Single Cream
(Tip: if multiplying this recipe, make sure that second quantity of cream always adds up to 20% of the total mass)
- In a saucepan add the milk, cream and vanilla bean. Bring to a simmer.
- In a medium bowl add egg yolks, cocoa powder, maizena and sugar. Mix together until a smooth paste is formed.
- Once milk/cream mixture has start to simmer, temper milk mixture into bowl with egg yolks mixture (stream the milk slowly into the bowl whilst mixing at the same time).
- Once mixtures have been thoroughly combined, transfer combined mixture back to the saucepan and return to heat.
- Cook to about 85ºC , mixing with a spatula constantly to prevent from burning the pastry cream.
- Once at the correct temperature, add butter and salt. Mix until combined.
- Once all ingredients have been combined, transfer pastry cream to a heat-proof bowl and allow to cool down for approx. 15 minutes.
- Once cooled down, add 2nd quantity of cream (20% of total mass) and mix into pastry cream until combined.
- Pour flan base into pre-baked dough (in mould) and bake at 180ºC for two 20 minutes intervals (40 minutes in total). Turn the sheet tray after each interval to allow even baking.
- Once baked, remove from oven and let cool down completely in frame (do not try to unmould prior to cooling, it will tear the custard).
- Once cooled and unmoulded, place flan in refrigerator or freezer. (recommended freezer) for a minimum of 1 hour.
- Once set remove from freezer and cut to desired size and shape.
Serve at room temperature for best flavour.
