17/5/2016

BBCFoodRecipesFlandeSaintJeandeMinervois

Preparationtime

FlandeSaintJeandeMinervois

overnight
Cookingtime

Ingredients

30minsto1hour

Forthecaramel

Serves

100g/3ozgranulatedsugar
2tbspwater

Serves810

Forthecustard

Recommendedby

900ml/1pintfullfatmilk
4tbsplavenderhoney
1orange,zestfinelygrated
9freerangeeggs
100ml/3flozsweetmuscatwine(oranyotherdessertwine)

Method
1. Tomakethecaramel,heatthesugarandwaterinaheavybased
panuntilthesugardissolves,stirringoccasionally.Oncethe
sugarhasdissolved,stopstirringandcookuntilthesugarsyrup
caramelisesandturnsadeepgoldenbrown.Swirltheliquidinthe
panoccasionallysothatitdoesntburn.
2. Assoonasthecaramelisready,pouritcarefullyintoa1.5
litre/2pintnonstickridgedflantin.(Donotusealoose
bottomedflantinforthis)Holdingthetinwithanovencloth,tip
thecaramelupintotheridgesbeverycarefulasthecaramel
willbeextremelyhot!Leavetoonesidewhilethecaramelsets.

7people
Dietary

Vegetarian
Ifyoulikecrmecaramelyoure
goingtolovethisaversionfit
foranemperor.Itsmadewitha
veryspecialsweetwinefromthe
SouthofFrancecalledMuscat
deSaintJeandeMinervois.If
youdontwanttousewine,you
canuseanextra100mlofmilk.

ByTheHairyBikers
FromHairyBikers'Bakeation

3. Tomakethecustard,pourthemilkintoamediumnonstick
saucepanandaddthehoneyandorangezest.Bringtoasimmer
andcookuntilthehoneydissolves,stirringoccasionally.Watch
carefullysothatitdoesntboilover.Removethemilkfromthe
heatandleavetoinfusefor10minutes.
4. Meanwhile,bringakettleofwatertotheboilandpreheattheoven
to170C/325F/Gas3.Puttheflantinintoaroastingtin.
5. Whisktheeggsandwinetogetheruntilpaleandcreamy.Strain
thehotmilkandhoneythroughafinesieveintoajug,thenpour
ontotheeggsandwine,stirringconstantly.Pourthismixtureinto
theflantinontopofthecaramel.
6. Pourjustboiledwaterintotheroastingtintocomehalfwayupthe
sidesoftheflantin.Thishelpsthecustardcookgentlyandgives
asmoothtexturetothefinishedflan.

http://www.bbc.co.uk/food/recipes/flan_de_saint_jean_de_38808

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17/5/2016

BBCFoodRecipesFlandeSaintJeandeMinervois

7. Bakefor4550minutesoruntilthecustardisjustset.Coverthe
tinlooselywithfoilhalfwaythroughthecookingtimetoprevent
thetopbrowningtoomuch.Thecustardshouldstillbefairly
wobblyinthecentrewhenitiscookedandwillcontinuetosetas
itcools.
8. Taketheroastingtinoutoftheovenandleavetheflantocoolin
thewaterforatleastanhour.Oncecooled,coverwithclingfilm
andtransfertothefridge.Chillforatleast6hoursorovernight.
9. Toserve,pressthecustardallthewayaroundwithyourfingertip
tobreakthesealattheedgeofthetin.Placeafairlydeep
servingplateontopofthetin(tocontainthecaramel)andinvert.
Holdingboththeplateandflantintightlytogether,giveasmall
shake.Thecustardshouldthendropdownontotheplate.Pour
anycaramelinthedishoverthecustard.Ifthecustardis
reluctanttoleavethetin,dipthebaseveryquicklyintoabowlof
justboiledwaterandtryagain.

http://www.bbc.co.uk/food/recipes/flan_de_saint_jean_de_38808

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