Flan
Caramel, Pickled Cherries, Vanilla Whipped Cream
Chef Vitor Mendes of Theodora | Brooklyn, NY
Yield: One 10-inch flan
“Flan is one of my all-time favorite desserts, but it is known to be very heavy. For this dish, I added the pickled cherries to bring a balance to the sweetness. The Sherry Vinegar PDO from Spain and the juice from the cherries add a complimentary note that binds well with the sweet caramel.” - Chef Vitor Mendes
Adapted by StarChefs | october 2024
INGREDIENTS
Pickled Cherries:
20 cherries, pitted
200 grams Sherry Vinegar PDO from Spain
2 grams kosher salt
100 grams granulated sugar
Caramel:
180 grams granulated sugar
Flan:
350 grams condensed milk
150 grams whole milk
2 whole eggs
2 egg yolks
Whipped Cream:
250 grams heavy whipping cream
3 grams vanilla extract
METHOD
For the Pickled Cherries:
Place cherries in a nonreactive container and set aside. In a pot over medium-high heat, bring vinegar, salt, sugar, and 200 grams water to a boil. Remove from heat and let cool. Once cooled, pour pickling liquid over the cherries to submerge. Cover and refrigerate.
For the Caramel:
In a pot over medium heat, add sugar and 75 grams water. Cook, stirring constantly, until a light brown caramel is achieved. Remove from heat. Line 1-inch angel food cake pan with mixture, or until bottom of pan is evenly coated. Refrigerate until set. Transfer remaining Caramel to an airtight container and refrigerate.
For the Flan:
Heat oven to 350°F. In a blender, combine all ingredients until smooth. Strain mixture into caramel-lined flan mold. Set aside. Fill a tray halfway up with water to create a water bath. Place mold in the tray. Cover the tray with aluminum foil and bake 30 minutes, or until flan is set but still has a little jiggle to it. Remove from the water bath and refrigerate 6 hours.
For the Whipped Cream:
In the bowl of a stand mixer fitted with a whisk attachment, whip cream and vanilla until stiff peaks form. Set aside.
To Assemble and Serve:
In a pan over low heat, warm reserved Caramel. Place Flan pan on a burner over low heat and warm until Caramel begins to melt. Flip Flan onto a work surface. Slice into 1-inch thick slices. Place 1 slice in the middle of a serving plate. Add 1 scoop Whipped Cream. Drizzle with Caramel. Garnish with Pickled Cherries.
