SIGNATURE MILK FLAN WITH TRUFFLE CARAMEL AND SPUN SUGAR

My post content

INGREDIENTS

• Custard Base

• Whole milk

• Heavy cream

• Granulated sugar

• Large eggs

• Vanilla bean, scraped seeds

• Fine sea salt

• Truffle Caramel Reduction

• Granulated sugar

• Water

• Black truffle essence or high-quality truffle oil

• Blood orange zest, finely grated

• Garnish and Presentation

• Fresh raspberries and strawberries

• Confit blood orange segments

• Spun sugar filigree

• Edible gold leaf, crushed flakes

• Micro-greens (e.g., sorrel, shiso leaves)

• Edible flower petals (e.g., violet, marigold)

METHOD

• GENTLY warm the milk, cream, and vanilla bean (scraped seeds) to infuse the flavor without boiling.

• WHISK the eggs and sugar until pale, then temper them by slowly pouring the warm milk mixture over the eggs, constantly stirring. Strain to remove any small bits.

• CARAMELIZE a portion of the sugar by melting it over medium heat until it turns a deep amber color. Pour this caramel immediately into individual ramekins or a larger mold, coating the bottom evenly.

• FILL the caramel-coated ramekins with the flan mixture, then place them into a larger baking dish filled halfway with water (a water bath or 'bain-marie').

• BAKE in a preheated oven at 160°C for approximately 30-40 minutes for individual portions, or 60-70 minutes for a larger mold, until the center is just set but still slightly giggly.

• REDUCE the remaining caramel mixture with a splash of water, black truffle essence, and any blood orange zest to create a concentrated, glossy reduction.

• CHILL the flans completely in the refrigerator before gently running a knife around the edges and inverting them onto serving plates.

• FINISH the presentation by arranging confit blood orange segments, fresh berries, micro-herbs, and edible petals artistically around the flan. Place a delicate piece of spun sugar filigree on top and finish with luxurious specks of edible gold leaf and a drizzle of the truffle reduction.