Difficile de ne pas succomber à ce dessert, j'avoue que je n'ai pas réussi à la laisser refroidir suffisamment à cœur avant de le déguster mais c'est si bon!!
Mon astuce: préparez-le suffisamment en avance pour ne pas vous faire avoir!
Ingrédients (pour 8 à 10 personnes):
Pour la pâte:
-250g de farine
-125g de sucre
-125g de beurre
-1 petit œuf
-1 pincée de levure chimique
-1 cuillère à café d'épices pour spéculoos de l'Etal des Epices
Pour le flan:
-1 litre de lait entier
-400g de pommes
-5 œufs
-25cl de crème liquide
-210g de sucre
-120g de fécule de maïs
-1 gousse de vanille
-2 cuillères à soupe de sucre roux
-1 grosse noix de beurre + pour beurrer le moule
Préparez la pâte en mélangeant du bout des doigts la farine, le sucre, la levure chimique, les épices pour spéculoos et le beurre. Vous devez obtenir une pâte sableuse. Ajoutez l’œuf et pétrissez jusqu'à l'obtention d'une pâte homogène. Formez une boule et laissez-la durcir au moins 30 minutes au réfrigérateur.
Faites bouillir le lait avec 150g de sucre et la gousse de vanille fendue et grattée. Dans un saladier, fouettez les œufs avec le reste de sucre et la fécule de maïs. Ajoutez la crème liquide et mélangez à nouveau. Lorsque le lait est prêt, ajoutez-le progressivement dans le saladier, retirez la gousse de vanille et mélangez bien. Replacez sur le feu et faites épaissir sur feu moyen sans cesser de fouetter.
Lorsque le mélange commence à épaissir, retirez du feu et laissez refroidir au moins 30 minutes.
Pendant ce temps, épluchez et épépinez les pommes puis coupez les pommes en morceaux. Faites-les caraméliser dans une poêle avec le beurre et le sucre roux, surveillez bien la cuisson.
Étalez la pâte sur un plan de travail fariné. Elle doit faire environ 3mm d'épaisseur. Placez dans un moule à manqué à bord haut, préalablement beurré (généreusement).
Versez les pommes dans l'appareil à flan, mélangez légèrement.
Préchauffez le four à 210°C.
Versez l'appareil sur la pâte, lissez puis enfournez pour 20 minutes. Augmentez la température à 240°C et continuez la cuisson pour 10 minutes supplémentaires en surveillant bien la cuisson afin que le flan ne brûle pas.
A la sortie du four, laissez refroidir à température ambiante puis placez au réfrigérateur pour minimum 6 heures (et pas moins, ne soyez pas aussi gourmande que moi!!).
This flan is just perfect for all the food lovers... Ultra thick, ultra delicious, it is as nice as it is good... I added some apples to bring more yumminess to the recipe as well as some speculoos spices, because there are such a perfect blend...
It's quite hard not too resist, I have to admit that I wasn't patient enough to wait for it to be completely cold at heart, but it was soooo goood!
My advice: be sure to make it in advance to be sure to have it on time!
Ingredients (for 8 to 10 persons):
For the crust:
-2 cups of flour
-2/3 cup of sugar
-1/2 cup of butter
-1 small egg
-1 pinch of baking powder
-1 teaspooon of speculoos spices
For the flan:
-1 liter of whole milk
-14 oz. of apples
-5 eggs
-1 cup of liquid cream
-1 cup of sugar
-1 cup of cornstarch
-1 vanilla pod
-2 tablespoons of brown sugar
-1 big nut of butter + for the mould
Prepare the crust by blending, with your fingers, the flour, the sugar, the baking powder, the speculoos spices and the butter. You will obtain a sandy powder. Add the egg and knead until you obtain a homogeneous batter. Form a ball and let it set for 30 minutes in the fridge.
Bring the milk to a boil with 3/4 cup of sugar and the vanilla pod cut in half. In a salad bowl, beat the eggs with the rest of the sugar and the cornstarch. Add the liquid cream and stir again. Once the milk is ready, add it progressively to the bowl, remove the vanilla pod and stir well. Put back on a medium heat to thicken it while stirring non stop.
Once the batter starts to thicken, remove from the heat and cook for 30 minutes.
Meanwhile, peel and core the apples and cut them into slices. Caramelize them in a pan with the butter and brown sugar, be careful so it won't burn.
Spread the dough on a floured counter. It must be 3mm thick. Put in a high edge round mould, previously buttered.
Put the apples in the flan batter, stir lightly.
Preheat the oven at 410°F.
Pour the flan batter on the crust, smooth it and cook for 20 minutes. Put the temperature at 475°F and keep cooking for 10 more minutes and be careful not to let the flan burn.
Once it's out of the oven, let it cool at room temperature and put in the fridge for at least 6 hours (and not a minute less, don't be as greedy as I was!).
It's quite hard not too resist, I have to admit that I wasn't patient enough to wait for it to be completely cold at heart, but it was soooo goood!
My advice: be sure to make it in advance to be sure to have it on time!
Ingredients (for 8 to 10 persons):
For the crust:
-2 cups of flour
-2/3 cup of sugar
-1/2 cup of butter
-1 small egg
-1 pinch of baking powder
-1 teaspooon of speculoos spices
For the flan:
-1 liter of whole milk
-14 oz. of apples
-5 eggs
-1 cup of liquid cream
-1 cup of sugar
-1 cup of cornstarch
-1 vanilla pod
-2 tablespoons of brown sugar
-1 big nut of butter + for the mould
Prepare the crust by blending, with your fingers, the flour, the sugar, the baking powder, the speculoos spices and the butter. You will obtain a sandy powder. Add the egg and knead until you obtain a homogeneous batter. Form a ball and let it set for 30 minutes in the fridge.
Bring the milk to a boil with 3/4 cup of sugar and the vanilla pod cut in half. In a salad bowl, beat the eggs with the rest of the sugar and the cornstarch. Add the liquid cream and stir again. Once the milk is ready, add it progressively to the bowl, remove the vanilla pod and stir well. Put back on a medium heat to thicken it while stirring non stop.
Once the batter starts to thicken, remove from the heat and cook for 30 minutes.
Meanwhile, peel and core the apples and cut them into slices. Caramelize them in a pan with the butter and brown sugar, be careful so it won't burn.
Spread the dough on a floured counter. It must be 3mm thick. Put in a high edge round mould, previously buttered.
Put the apples in the flan batter, stir lightly.
Preheat the oven at 410°F.
Pour the flan batter on the crust, smooth it and cook for 20 minutes. Put the temperature at 475°F and keep cooking for 10 more minutes and be careful not to let the flan burn.
Once it's out of the oven, let it cool at room temperature and put in the fridge for at least 6 hours (and not a minute less, don't be as greedy as I was!).
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