Mimosa Flan
calories: high
category: dessert
cost: medium
difficulty: medium
preparation time: 75
Ingredients
For the crumb pastry:
White flour 250 gr.
Butter: 150 gr. Sugar 100 gr.
Eggs 2 egg yolks
Vanilla as required
Lemon the rind of one lemon
Salt a pinch
For the filling:
Flour 60 gr.
Egg yolks 3
Milk 500 ml.
Sugar 150 gr.
Butter 50 gr.
Vanilla 1 teaspoon
Oranges 1
For the topping:
Sponge cake 300 gr.
Sugar 60 gr.
Icing sugar 20 gr.
See our
Wine Tips
for your meals
White flour 250 gr.
Butter: 150 gr. Sugar 100 gr.
Eggs 2 egg yolks
Vanilla as required
Lemon the rind of one lemon
Salt a pinch
For the filling:
Flour 60 gr.
Egg yolks 3
Milk 500 ml.
Sugar 150 gr.
Butter 50 gr.
Vanilla 1 teaspoon
Oranges 1
For the topping:
Sponge cake 300 gr.
Sugar 60 gr.
Icing sugar 20 gr.
See our
Wine Tips
for your meals
Preparation Prepare the crumb pastry as follows:
Put the flour and the butter onto a pastry boards and mix together with your hands. Make a well in the middle and put the egg yolks in together with the sugar, the lemon rind, the vanilla and a pinch of salt.
Knead everything well together quickly and shape it into a ball. Put it into the refrigerator for half an hour. Be sure you have a smooth ball.
Roll out the dough until it measures ½ a centimetre and lay it on the bottom of a pie dish shaping a decorative piece around the edges and press a pattern on it with a fork.
Prick the bottom of the mixture with a fork then lay a piece of oven paper where you can put some dry deans to stop the dough from rising while baking. Put the dish into the oven for about 15 to 20 minutes until the dough is golden brown.
Prepare the custard as follows:
Beat the sugar and the egg yolks for about 7 minutes. Add the flour and the warm milk together with the vanilla. Mix well. Bring it to a boil in a pot stirring all the time. Switch the heat off.
Grate the orange peel taking care not to grate the white pith. Squeeze the orange for the juice.
Prepare the crumb pastry and add the custard. Bake for about 30 minutes in an oven set at 180°.
Add the topping:
Cut the sponge cake into 3-4 cm. cubes. Put the sugar into a pot with the white wine and caramelize for 3 minutes. Brush the top of the flan with it and cover with the sponge cake cubes. Sprinkle it all with icing sugar. The Chef's tips Serve the cake with Raisin Wine Curiosity Instead of using sponge cake to decorate, you can use 2 egg whites whipped stiff and 70 gr. of sugar. Cover the cake with the meringue after 20 minutes in the oven and then bake for a further 15 minutes.
Put the flour and the butter onto a pastry boards and mix together with your hands. Make a well in the middle and put the egg yolks in together with the sugar, the lemon rind, the vanilla and a pinch of salt.
Knead everything well together quickly and shape it into a ball. Put it into the refrigerator for half an hour. Be sure you have a smooth ball.
Roll out the dough until it measures ½ a centimetre and lay it on the bottom of a pie dish shaping a decorative piece around the edges and press a pattern on it with a fork.
Prick the bottom of the mixture with a fork then lay a piece of oven paper where you can put some dry deans to stop the dough from rising while baking. Put the dish into the oven for about 15 to 20 minutes until the dough is golden brown.
Prepare the custard as follows:
Beat the sugar and the egg yolks for about 7 minutes. Add the flour and the warm milk together with the vanilla. Mix well. Bring it to a boil in a pot stirring all the time. Switch the heat off.
Grate the orange peel taking care not to grate the white pith. Squeeze the orange for the juice.
Prepare the crumb pastry and add the custard. Bake for about 30 minutes in an oven set at 180°.
Add the topping:
Cut the sponge cake into 3-4 cm. cubes. Put the sugar into a pot with the white wine and caramelize for 3 minutes. Brush the top of the flan with it and cover with the sponge cake cubes. Sprinkle it all with icing sugar.
