The flan is probably the most common dessert in Spain. A golden custard made of eggs, milk and sugar, there are variations of the humble flan all over Spain and indeed the Mediterranean. Traditionally it is cooked with vanilla, cinnamon and lemon zest, although there are recipes that use fruit juice and jams, melted chocolate, coffee, cream cheese and yogurt. There are also many variations that use nuts. The most popular recipes are sweet but you can also find savoury flans made with fish or spinach. For this dish we have used two products to create a particularly unique variation of flan: Cream of Marron Glacé and preserved Figs in Marc De Cava. Marc de Cava is brandy based liquor from Catalonia, similar to Grappa in Italy and Marc de Champagne in France, that is made from distilling the grape pomace (skins, seeds and stalks) that is left behind from the pressing process in the first stages of Cava production. But don’t worry, if you don’t have Figs in Marc de Cava you can still make the dish by just using rum instead.
PrintMarron Glacé Cream Custard with Figs in Marc de Cava
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hour 10 minutes
- Cuisine: Desserts
Ingredients
- 80g organic brown sugar
- 30ml rum
- 100ml water
- 125 ml whole milk
- 125 ml whipping cream
- 125g marron glacé cream (you can also use chestnut jam or chesnut purée)
- 3 eggs (1 whole, 2 yolks)
- 5 dried figs or figs in marc de cava
Instructions
- In a heavy bottomed pan, heat the water, rum and sugar over a medium heat, stirring with a wooden spoon, until the sugar dissolves and you’re left with a syrup. Be careful not get any of this on you as it will stick to the skin and can cause painful burns. If you have the Figs in Marc de Cava then you don’t need to add the rum. Divide this syrup into 4 ramequins or into a small baking dish. We used one 17cm L x 12cm W x 4cm D approx.
- Slice your figs and lay across the top of your syrup.
- In a bowl, mix together well your egg and egg yolks with your marron glacé cream or chestnut jam if you are using that. Then add your milk and whipping cream. Pour equal amounts of the mixture into your ramequins or into your small baking dish. Then place them into another larger, deep sided baking tray. Carefully pour boiling water into the larger baking tray until the water comes about halfway up the side of your smaller dish. Here you are creating a bain-marie or water bath, which protects the food from the direct heat of the oven and allows the pudding to cook slowly and evenly. Put your bain marie in the oven at 140C for one hour, or until your custard has solidified. You can test its readiness by wiggling your pan back and forth and if your custard wobbles then you’ll know that it’s ready. Another test is to slide a knife into your custard and if it comes out clean then that’s also a sign that it’s done. Do keep an eye on your water bath whilst your custard is cooking. The water should be just simmering. If it’s boiling, then the oven is too hot and you should reduce the temperature. If all the water evaporates before your custard has finished cooking, then just add some more hot water.
- Remove from the oven once the custard has set and put to one side to cool to room temperature. Once it has cooled sufficiently, put your custard in the fridge for a couple of hours so that it is cold before serving.
