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Flanilla
Recipe by Tommy Pham
Rich, sweet and creamy, this scrumptious dessert champions the humble yet delicious vanilla bean.
- Steps
- Ingredients
Ingredients
Caramel
Flan Mixture
Coffee Granita
Brown Sugar Vanilla Syrup
Tapioca Pearls
Vanilla Jelly
Condensed Milk Cream
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Steps
- Preheat oven to 140C.
- For the Caramel, place sugar in a large frypan over medium heat. Cook, swirling the pan occasionally, until golden. Add the vanilla paste and stir well until dissolved.
- Remove from the heat and pour over the bases of eight 7.5cm diameter ramekins. Set aside to cool.
- For the Flan Mixture, place ingredients into a Thermomix and process on high speed for 20 seconds. Cook on speed 3 at 75C for 5 minutes.
- Strain through a fine sieve into jug then pour into the ramekins and skim off bubbles.
- Line a deep baking tray with a tea towel and place the ramekins into the baking tray.
- Pour boiling water into the baking tray to approximately 2/3 of the height of the ramekins.
- Cover the tray loosely with foil and place in the oven for approximately 50 minutes or until the flans are just set.
- Remove the flans and place into the refrigerator to cool.
- For the Coffee Granita, mix ingredients together and place into a baking tray. Place tray into the freezer until the mixture is completely frozen. Scrape surface of the granita with a fork then reserve in the freezer until required.
- For the Brown Sugar Vanilla Syrup, place all ingredients in a saucepan on medium heat and simmer to a thick syrup is achieved, about 3-4 minutes. Remove from the heat.
- For the Tapioca Pearls, bring a wide saucepan of water to the boil.
- Place brown sugar, water and 2 tsp of the tapioca starch into a small saucepan. Whisk over medium heat until the mixture is thick.
- Remove from the heat. Add remaining tapioca starch to the saucepan and mix until roughly combined.
- Knead the dough on a bench until the dough is firm, smooth, very lightly sticky and not dry.
- Divide the dough into 6 portions then roll into 1cm thick lengths. Arrange lengths next to each other and cut the rolls into 1cm lengths.
- Roll into pearls between palms and place them into a bowl with extra tapioca starch. Toss to coat.
- Shake excess starch off the pearls and cook in simmering water for approximately 40 minutes.
- Scoop out the pearls and place into a bowl of ice water and allow to cool for 2 minutes.
- In the meantime, place caster sugar into a second saucepan of boiling water.
- Once tapioca pearls have cooled slightly in the ice, drain and cook in the simmering sugar water for 10 minutes. Remove from the heat and pour the pearls into a large strainer. Add pearls to the brown sugar vanilla syrup and mix gently to coat. Set aside.
- For the Vanilla Jelly, soak the gelatine leaves in a cup of cold water. Once soft, drain well and squeeze gently to remove excess water.
- Place milk, sugar, vanilla and salt into a saucepan over medium heat and stir until hot and sugar has dissolved.
- Add the drained gelatine and whisk until melted. Pour through a sieve into a jug then into loaf tin/tray to a depth of 1.5cm. Allow to cool slightly on the bench then place into the freezer for 10 minutes then into the fridge to completely set, about 45 minutes.
- Remove the jelly from the tray and cut the jelly into 1.5cm cubes. Reserve on a lined tray in the fridge.
- For the Condensed Milk Cream, mix all the ingredients together in a bowl and set aside in the fridge.
- To serve, invert the flans into serving bowls and top with the tapioca pearls. Spoon a tablespoon of the condensed milk cream over the top. Arrange cubes of vanilla jelly evenly around each flan and cover with granita. Serve immediately.
