Hi everyone! Today I’m so happy to share with you one of my creations, the “Flan-Misu”. As you can tell by its name, it’s a Flan that has the same textures and flavors as a Tiramisu. It’s made up of a cocoa sweet crust, filled with coffee custard cream, topped with a cocoa sponge cake soaked with some coffee syrup and covered with a delicious chantilly. This is a very easy recipe to make that changes from the traditional Parisian baked flan! For the cream I’ve used the recipe of Cedric Grolet, a very famous French pastry Chef, and I’ve added some coffee. The texture is incredible, so creamy.
For a 18cm diameter and 6cm high Flan:
Sweet Crust: (you’ll have some left)
- 100g of butter
- 100g of icing sugar
- 200g of flour
- 25g of unsweetened cocoa powder
- 40g of eggs (= a small egg)
- 1 pinch of salt
- 2 eggs
- 126g of sugar
- 70g of corn starch
- 700g of whole milk
- 70g of butter
- 120g of mascarpone (or heavy cream)
- 20g of instant coffee (try to use a coffee that is not too acid)
- 1 egg
- 25g of flour
- 5g of unsweetened cocoa powder
- 30g of sugar
- 180g of full liquid cream
- 18g of icing sugar
- 20g of water
- 10g of sugar
- 1 tsp of instant coffee
Let’s begin with the sweet crust:
1. In a bowl, mix the softened butter with the icing sugar, the flour, the cocoa powder and the baking powder until it has a sandy texture.
2. Add the egg and mix to form a ball.
3. Wrap the dough with cling film and refrigerate minimum 30min.
4. Then, divide the dough in half and roll out the first half to a 3mm thickness and cut a 18cm diameter circle. Place it on a baking tray covered with parchment paper or aluminum paper and keep the ring around.
5. Roll out the other half of the dough to a 3mm thickness too, and cut stripes of 6cm wide. If the dough is hard to manipulate, place it a few minutes in the freezer. Place the stripes inside the mold and make sure they are perfectly welded to the bottom.
6. Refrigerate the mold until use.
Now for the coffee cream:
1. In a bowl, briefly mix the eggs with the sugar. Add the corn starch.
2. Bring to boil the milk with the instant coffee. Pour this hot mixture little by little over the eggs and whisk.
3. Bring everything back to the saucepan and cook over medium heat, while stirring regularly, until it thickens.
4. Off the heat, incorporate the butter cut into pieces and the mascarpone cream (or heavy cream).
5. Pour the cream into the mold and smooth the surface. Let it cool down completely (when it is less hot, you can refrigerate to speed the process).
6. Once the cream has completely cooled down, cook it in a 190°C (fan-assisted) preheated oven for ~50min. You need to check the cooking regularly. If you like very creamy flan, the middle should still be very shivering. If you prefer a firmer texture, the middle should be slightly shivering.
7. Let it cool down and then refrigerate for minimum 4h (the best is overnight). This will allow the flan to solidify so it doesn’t collapse when you unmold it.
For the sponge cake:
1. Whisk the egg whites by adding the sugar in 3 times until they form peaks.
2. With a spatula, incorporate gently the egg yolks as well as the sifted flour and cocoa powder.
3. Spread the mixture over a baking tray covered with parchment paper until you can cut a 16cm circle.
4. Cook for ~5min in a 180°C (fan-assisted) preheated oven. The cake should be slightly golden. Wait until it is cold to unmold it.
For the chantilly:
1. Whip the cold cream by increasing the speed gradually. Near the end, when the cream begins to thicken, add the icing sugar and whip at high speed. The cream should stick firmly to the whisk.
2. Place it in a pastry bag fitted with a star pastry tip and refrigerate ~20min.
Last preparation, the syrup:
1. Bring to boil the water with the sugar and the instant coffee. Let it boil a couple of seconds.
2. Keep aside until use.
It’s time to assemble!
1. Take the flan out of the fridge and gently unmold it. You can even the edges out with a grater/zester.
2. Cut a 16cm circle in the sponge cake. Place it over the flan, inside the edges.
3. Soak it with the syrup.
4. Finally, pipe the whipped cream all over the cake. Sprinkle with icing sugar and then cocoa powder. The icing sugar will help the cocoa stay longer.
Your Flan-Misu is ready! Enjoy!
Don’t forget to write an email to firstname.lastname@example.org to share your pictures of the recipe and your opinions! I will add them at the bottom of this article.