Ingredients
For the Flan:
500 g milk
4 eggs
125 g sugar
.50 Vanilla bean, scraped
Sugar for caramelizing a 9 by 13 pan, as needed
For the Coffee Caramel:
100 g sugar
100 g coffee
15 g glucose syrup
5 g coffee extract
For the Lime Oil Sable:
906 g butter, salted
380 g icing sugar, sifted
844 g flour
164 g rice flour
5 g baking power
5 g Guerande salt
2T + 1t Boyajain lime oil
Directions
For the Flan:
- Blend all ingredients with an immersion blender then pass thru a chinois.
- Dry caramelize enough sugar and evenly spread into bottom of a 9 by 13 pan. Allow to cool and pour in flan base.
- Bake in 200 F. Degree oven with no water bath until flan is set. May take one hour, test for doneness. Cool flan and scrape contents (avoiding crusty sugar) into Pacojet container and deep freeze.
For the Coffee Caramel:
- Dry caramelize the sugar and glucose to amber and arrest it with the coffee. Add the coffee extract and pass thru a chinois. Reserve in cooler.
For the Lime Oil Sable:
- Cream the butter and icing sugar. Sift all the dry ingredients and add to the butter. Add lime oil.
- Chill dough for several hours. Grate on box grater over silpat and bake at 318 F.
- After dough is baked and cool, press thru tamis to create dust. Reserve uniform lime oil sable crumbs in tamis.
To plate:
- Spread lime oil sable dust and crumbs on plate. Pacotize frozen flan in Pacojet. Place a quenelle of flan (it will not be frozen or ice cream consistency) over the crumbs. Top with a small amount of caramel to resemble classic flan.
