Dessert

Flan de Jerez con Caramelo Quemado, Espuma de Azafrán y Teja de Almendra

Name: Flan de Jerez con Caramelo Quemado, Espuma de Azafrán y Teja de Almendra
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 cup sugar (divided: ¾ cup for flan, ¼ cup for caramel); 3 tbsp water; 6 large egg yolks; 1 cup whole milk; ½ cup heavy cream; ⅓ cup aged Jerez sherry (amontillado or oloroso); 3 saffron threads, bloomed in 1 tbsp warm water; ¼ tsp ground cardamom; ¼ tsp vanilla extract; pinch of sea salt; ¼ cup heavy cream (for saffron foam); 1 tbsp honey (for foam); 2 tbsp water (for burnt-caramel sauce); fleur de sel for finishing; For almond tuile: 3 tbsp sliced almonds (lightly toasted), 2 tbsp confectioners' sugar, 1 tbsp unsalted butter, ½ tbsp honey, ¼ tsp vanilla extract, pinch of sea salt

A Spanish custard masterwork: silky, trembling flan infused with aged Jerez sherry and a whisper of cardamom, turned out onto a pool of deeply caramelized sauce with charred, bitter notes. Topped with an airy, pale-gold saffron foam (made with an immersion blender and cream) and a delicate, crispy almond tuile that shatters on the tongue.

552calper serving 10gprotein 61gcarbs 30gfat 25min prep 45min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this