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Japanese Magic Flan: A Triple-Textured Delight ✨🍯
Dive into the delicate world of Japanese pastry with this Japanese Magic Flan, a perfect fusion of melted caramel, silky flan, and airy genoise. Her secret? An ingenious baking that allows the layers to naturally separate to offer a unique taste experience!
Ideal for a fine dessert or a gourmet break, this flan is a true delight for the taste buds.
Ingredients (6 people)
Caramel :
60 g of powdered sugar
30 ml of water
Flan :
370 ml of milk
60 g of powdered sugar
15 g of honey
10 ml of cognac
3 whole eggs + 1 yolk
Genoise:
25 g of powdered sugar
25 g of flour
10 g of honey
1 œuf
Pré Preparation
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Prepare the caramel:
1️⃣ Heat sugar with half the water until you get a golden caramel.
2️⃣ Out of the fire, add rest of the water, cover and mix.
3️⃣ Immediately pour into ramequins and place in the refrigerator.
Prepare the flan:
1️⃣ Mix cognac, honey and sugar.
2️⃣ Insert the eggs and then gradually add the warm milk.
3️⃣ Filter the mixture and pour it over the caramel in the molds (fill 3/4).
Prepare the genoise:
1️⃣ Whisk honey, egg and sugar in bath-mary until you get a foamy mixture.
2️⃣ Keep whipping out of the fire for 5 min.
3️⃣ Gently combine the sifted flour and pour over the flan.
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