Picual olive oil flan with royal sauce and Arbequina olive oil ice cream

Preparation

The oil is poured into a pan to fry the matalahúva, passed through a colator and reserved until it is completely cold. In a bowl the milk, cinnamon and lemon bark are thrown. In addition, the eggs are battered next to the sugar and oil where we once fried the morning. We incorporate into the mixture the already aromatized milk and we turn all of it into a flank mold, with candy in the background, which we will have previously prepared with the 150 gr. of sugar. Let's cook in a moderate oven, in a maria bath for about 45 minutes.

SALSA ROYALGrilled candy with water.

ARBEQUIN HELADE

Ingredients: 6 egg yolks, 225 gr. of sugar, ½ liter of milk. 5 gr. of flour and 100 gr. of Extra Virgin Olive Oil.

Preparation:The yolks are batted with sugar and flour until they are whitish. Heat the milk and add the previous milkshake. Without stopping to remove, expect it to thicker and have cooked so that it does not cut and the yolks are perfectly hygized. Once we have the cream already made, remove from the fire and let it cool. Beat with the Extra Virgin Olive Oil, flashing it with fine thread and, when perfectly incorporated, put in an ice cream maker or a container. In this case we'll put it to cold and, when it's half-cold, we'll beat it to break the crystals and return it to the freezer. We can do this operation one more time and leave until it's completely frozen.

Assembly:Serve the flan in a bowl, add the royal sauce, make an ice cream cuisel and place on the flan. Decorate with flowers.