Difficulty: Media
Flan de aceite picual con salsa royal y helado de arbequina
Recipe
Ingredients
3/4 l. of milk, 1/2 glass Extra Virgin Olive Oil, 3 teaspoons of Matalahúva, 1 cinnamon stick, 250 gr. of sugar, another 150 gr. of sugar to make the caramel, 1 lemon peel and 8 eggs
Preparation
The oil is poured into a frying pan to fry the Matalahúva, it is passed through a strainer and reserved until it is completely cold. In a saucepan add the milk, the cinnamon and the lemon rind. Besides, the eggs are beaten together with the sugar and the oil where we used to fry the Matalahúva. Add the flavored milk to the mixture and pour all of this into some custard molds, with caramel in the bottom, which we will have previously prepared with the 150 gr. of sugar. Bake in a moderate oven, in a water bath for approximately 45 minutes.
ROYAL SAUCE Caramel deglazed with water.
ARBEQUINA ICE CREAM
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 beaten with the sugar and flour until they are whitish. Heat the milk and add the previous shake. Without stopping stirring, wait for it to thicken and have cooked so that it does not cut and the yolks are perfectly sanitized. Once we have the cream already made, remove from the heat and let it cool. Beat with the Extra Virgin Olive Oil, pouring it with a fine thread and, when it is perfectly incorporated, put in an ice cream maker or in a container. In this case, we will put it to cool and, when it is half frozen, we beat it to break the crystals and return it to the freezer. We can perform this operation one more time and leave until it is completely frozen.
Assembly: Serve the flan in a bowl, add the royal sauce, make an ice cream querelle and place on the flan. Decorate with flowers.
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