Executive Pastry Chef David Guas
Serves 6 - 8 six-ounce ramekins
Flan
Ingredients
2 cups heavy cream, 40%
2 cups whole milk
1 ¼ cup super fine granulated sugar, divided
2 each large eggs
6 each large egg yolks
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon kosher salt
2 tablespoons water
½ teaspoon light corn syrup
Method
In a heavy saucepan, combine the cream, milk, and ½ cup of the sugar. Bring the mixture to a simmer.
At the same time, combine 2 large eggs, 6 large egg yolks, and ¼ cup of the sugar in a large bowl, whisking until smooth. Turn off the heat under the cream mixture and whisk a little into the egg mixture to warm it, whisking the egg mixture constantly to keep the eggs from curdling. Pour the egg mixture into the saucepan with the remaining cream, whisking the mixture in the pan constantly. Strain the mixture into a bowl. Stir in 1 teaspoon vanilla extract, ½ teaspoon almond extract, and ½ teaspoon kosher salt. Mixture can be portioned immediately into ramekins and chilled in an ice water bath until cool to the touch. Once cool, it can be refrigerated and stored up to two days.
Preheat the oven to 325˚F. Place 2 tablespoons water, the remaining ½ cup of the sugar, and ½ teaspoon light corn syrup in a small saucepan over high heat to cook, swirling the pan occasionally, until the mixture becomes a deep amber caramel, about 7 minutes. Immediately pour the caramel into 6 6-ounce glass or ceramic ramekins, just enough to coat the bottom. If the caramel hardens, rewarm it over the stove.
Pour the custard mixture into the ramekins. Arrange them in a baking pan (at least 4-inches deep) and place it on the oven rack. Pour enough hot tap water into the baking pan to reach two-thirds of the way up the sides of the ramekins. Cover the baking pan with foil and poke small holes all over with a knife to vent. Bake the flans for about 30 minutes, then lift off a corner of the foil to allow the steam to escape. Re-cover the pan and continue to bake until the flans are set around the edges but still slightly jiggly in the center, 10 to 15 minutes longer. Transfer the flans to a rack and let cool at room temperature, then cover and refrigerate overnight.
To unmold the flans, run a small knife around the sides of the ramekins, then invert the flans onto dessert plates.
Almond Crisps
Ingredients
½ teaspoon ground cinnamon
½ cup super fine granulated sugar
1 each 10” x 15” sheet frozen all butter puff pastry, thawed to package directions
egg wash (1 large egg and 2 teaspoons milk)
1 cup sliced almonds, pre-toasted and slightly ground
½ cup all-purpose flour
Method
Preheat oven to 375˚F.
In a small bowl, mix together ground cinnamon and sugar. Set aside.
On a floured surface, roll out puff pastry to a thickness of ⅛-inch. With a pastry brush, brush half of the pastry sheet with egg wash (1 large egg and 2 teaspoons of milk whisked together) and then sprinkle with cinnamon sugar and top with almonds.
Fold the untopped dough over the almond-topped surface and roll the dough out to a thickness of approximately ⅛-inch.
Repeat the topping process on the entire surface of the dough: brush with egg wash, sprinkle with cinnamon sugar, and top with almonds.
Trim the rectangle of dough on the top of the bottom so that the sheet is 8- to 9-inches deep (or long); do not trim the sides/width. Using a pastry wheel and a yard stick, cut the dough into strips that are ½-inch wide. Place strips on a parchment lined baking sheet. When all of the strips have been placed on the baking sheet, cover with a piece of parchment paper. (You might have to weight the paper down with an icing grate that has been twisted slightly off center, resting on the sides of the sheet pan so that it doesn’t push down on the dough.)
Bake in a preheated oven for approximately 20 minutes until amber in color and dough is crisp. Allow to cool.
Cajeta Whipped Cream
Ingredients
2 cups heavy cream, 40%
¼ cup cajeta (goat’s milk caramel)
Method
Combine the heavy cream and cajeta in a mixing bowl and whisk until all the caramel is mixed with the cream. Then, with the whip attachment, place in the bowl of a stand mixer and whip until medium to stiff peaks form.
Assembly/preparation
Unmold the flans onto dessert plates, if not already done. (See instructions above.) Place tablespoon-sized dollop of Cajeta Whipped Cream on top of the inverted flan. Place one Almond Crisp on top of the flan, to the side of the whipped cream.