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#FlanFridays: Dark Chocolate Ganache & Raspberry Flan w/Sea Salt Recipe for Valentine’s Day

PinExt #FlanFridays: Dark Chocolate Ganache & Raspberry Flan w/Sea Salt Recipe for Valentines Day

ChocoRaspSaltFlanSliced1 #FlanFridays: Dark Chocolate Ganache & Raspberry Flan w/Sea Salt Recipe for Valentines Day

 I don’t do Valentine’s Day. Since I’ve been blogging, I’ve always found a way to make reference to it, either via a savory recipe or sexy libation. In the same reference I always advise that for me, it’s nothing more than S.A.D. — Single’s Awareness Day! 

Well, let me say before I continue, ‘Welcome back #FlanFridays!‘ I found no better way to come back other than this, a succulent piece of a fancy custard.

For us single people, February 14th is not that big a deal; at least not the ones I know. Getting chocolates should be retired, though I adore anything artisan and boutique-ish (à la the ones recently enjoyed at the Biltmore). Bubbly is always welcomed but that’s just it–I can sip on that any day of the week. Perfume is seductive but I have a plethora I’ve yet not enjoyed and flowers are just so, uhm, standard…. though I do love receiving those ‘just because.’

Instead of sulking in the misplaced misery of being a 30-something single woman, I embrace the liberty I enjoy from being so. I mean, I can travel when and for however long I want. I can make anything I’d like for dinner without considering his desires and I can spread out on my bed without being confined to a straightjacket form.

But, this year, while I still won’t relish in the love affair with pronouncing affection on one single day, I will allow my accounted for friends to enjoy their moment. A neighbor and several loyal clients have placed their orders for a decadent flan that profiles all the love in the world for their significant other!

I thought about all the prototypical flavors used in Valentine’s desserts, sweets and concoctions like the one I made below for last year’s lovers’ day and nothing about the usual suspects allowed for a creative separation. I fell for the same and resigned to making a chocolate and raspberry flan. Nothing new. In fact, if I remember correctly, I made a version of this very custard for my 1st ever clients in Atlanta.

And I remember it being a hit.

So, why go with something so exotic when two simple ingredients dance so well together?

InstagramChocoRasp 396x396 custom #FlanFridays: Dark Chocolate Ganache & Raspberry Flan w/Sea Salt Recipe for Valentines Day

(My Instagram shot I took as I prepared to plate) 

For my neighbor, I made this specific one because it honestly reflects their relationship. She’s semisweet like the dark chocolate, he’s bittersweet like the raspberry. I didn’t think to approach it that way until I was making my custard last night. If she reads this post, then she’ll know how I really feel about them! So goes the transparency of having a blog!

While I love me some chocolate and fruit together, the two alone seemed so ordinary, even after all the thought I gave it. I wanted to experience a culinary ménage à trois, one that would really wow them (sans me, of course— cuz that would be kinky and I don’t roll like that!). The only other thing that could have made this courtship work so lovingly, was a sprinkle of sea salt. Like Cinderella slipping her foot into that stunning glass slipper and all was made whole again, the sea salt turned to be the great equalizer this time!

I will not lie! I wasn’t uber excited initially, but after spreading raspberry jam I got from Imladris Farm in Asheville, N.C.,  all over the top of the flan and sprinkling a conservative amount of salt, I sunk in my robe, hugged myself and smacked my lips… I wasn’t going to cut her flan so that she could enjoy the look of a full, untouched dessert, but I’m not regretful for the experience I enjoyed this morning with my single slice!

Vdayflancollage1 #FlanFridays: Dark Chocolate Ganache & Raspberry Flan w/Sea Salt Recipe for Valentines Day

Oooooh wee, ooh lala and oui, oui, oui! 

This is taking chocolate and raspberry to new heights my friends. It’s taking a boring and lackluster romantic relationship to revived lust and steamy affection. It has to… because if you don’t allow it to, then you may want to consider counseling… both relationship and culinary knowledge/appreciation!

This is my Valentine’s Day gift to you! Enjoy its decadence and allow yourself to indulge in sexy lusciousness… don’t forget to spoon feed your S.O.!

Smooches!

ChocoRaspSaltFlan1 #FlanFridays: Dark Chocolate Ganache & Raspberry Flan w/Sea Salt Recipe for Valentines Day

Happy #FLANFRIDAYS!

PinExt #FlanFridays: Dark Chocolate Ganache & Raspberry Flan w/Sea Salt Recipe for Valentines Day

DARK CHOCOLATE GANACHE & RASPBERRY JAM FLAN W/SEA SALT

Ingredients:

  • 4 whole eggs
  • 1 can sweetened condensed milk
  • 14 0z. milk (2% or whole)
  • 3/4 cup white sugar
  • 3 heaping tbsp. fine chocolate ganache, melted
  • 6 teaspoons of raspberry jam, divided
  • 1 tsp. vanilla extract
  • 1 tsp. sea salt, divided

Method:

In a double boiler, melt chocolate and stir using whisk. Stir in 1 pinch of salt and 1/2 amount of raspberry jam. Turn off heat and let stand. Whisk eggs in a medium sized bowl. Add and combine sweetened condensed & whole milk, chocolate and jam mixture and vanilla extract.  Set aside. Add sugar to an 8"  flan mold and caramelize on medium-high heat until it is golden color, stirring constantly. Make sure not to burn sugar.  When sugar is fully melted down, carefully  coat entire flan mold, covering all sides, using  circular motion (I suggest using a brush if you are not experienced in handling extremely hot caramel). Move fast if using a brush. Close flan mold.

Add 3 cups of water to a 4 or 6 qt. pressure cooker. Gently place flan mold in cooker and close lid. Place jiggler on lid. If your pressure cooker jiggler has different PSI settings, set it to 10. Cook on high for 10 minutes, or until pressure cooker starts hissing. Turn off heat and allow all of the pressure to release itself, or for another 5 minutes.

Remove from pressure cooker after all pressure is released. Refrigerate for 8-9 hours or overnight for best taste. Remove from refrigeration 30-45 minutes before serving to loosen some. To serve, using a butter knife, loosen the sides of the flan all the way around. Take a large plate, place upside down on top of flan and flip. Using small spatula, even spread remaining jam on top of flan. Sprinkle top with remaining sea salt or to taste.

Serves 8.

 
By Bren
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Comments

    Rosa says:

    Oh, how beautiul! A wonderful combination.

    Cheers,

    Rosa

    Definitivamente este es uno de mis blogs favoritos! Me encantan tus recetas y esto de los flanes me ha creado un antojo increíble!

    Me encantan tus fotos!

    Uchi says:

    mmm !! que ricura ! quieroooo

    That’s awesome that you cook your flan in the pressure cooker… I’m going to try that. Thank you….. I love making flan too…. I gonna give your method a test run. :)

    deana says:

    Good golly, Lady… that does look good. There’s nothing like a fine flan to set up a day.

    Tracy says:

    The texture of that flan looks AMAZING.

    Michele says:

    That flan I just had the pleasure of eating was so indulgent, so decadent, so creamy OMG. Are you kidding me? That is what I call just plain “stupid good” . Thank-you if I died tonight I would die a most satisfied women.

    Michele says:

    P.S. I saved a generous morsel for Lucio.

    bellini says:

    Amazing as always Bren. I look forward to Flan Fridays!

    chefb says:

    Rosa: thanks for visiting and enjoying! i loved it— the itty bitty slice I had!

    Comiendo en LA: Ay amiga, que sentimental. Te lo agradezco. Trabajo muy duro en el blog y me eccanta cad minuto. Alomejor un dia te hago un flan! :)

    Uchi: Gracias!

    Prestley’s Pantry: Oh yes, girl, I don’t have a lot of time to sit around and let it bake in the oven or traditional stovetop. It’s great.

    Deana: You know I agree with you.

    Tracy: Thanks!!

    Michele: yay! glad you loved… and hopefully Lucio did, too!

    Bellini: Thanks lady…

    Itzel Yagual says:

    This is quite lovely and it looks so sexy too! Great one Bren!

    Debbie says:

    Lovely flavors and stunning plating. If only I had the courage to try a pressure cooker, I’d make make for my honey tomorrow. Thanks for a another great post.

    Bren, you’ve done it again with a creative recipe that pulsates with the passion and beauty captured by your pictures. You truly are the definition of fusion!

    Teresa Garza says:

    Wow !! It looks delicious !! Great pictures.. Looks like from a magazine… :)

    David says:

    However belatedly, let me say that I enjoyed this post, the flan sounds and looks sinful, the pics are great, as usual, and your writing is always engaging. Now, a brief comment about Valentine’s being S.A.D.: Being single or being sad -to play with the words- is a choice. In the end, we all need someone with whom to share our joys and sorrows…or even to argue with :)
    Happy, very belated Valentine’s Day!

    chefb says:

    Itzel: Thanks! Hope you had a great V-day!

    Debbie: Fret not the pressure cooker. It’s an amazing tool!

    Vivian: Your comments always make me so happy. I love the poetry in them.

    Teresa: Thanks, thanks, thanks. So sweet.

    David: Never too late to wish a V-day, right! It was amazing, I have to day. Thanks for enjoying the writing. I get it from a certain someone.

    OMG, Bren. I am not exaggerating that my eyes opened wide when I saw that dark chocolate flan. My goodness.. This looks gooood. I’m so craving it right now (and I’m not even a big fan of chocolate) but I love flan!!

    Betty says:

    que bueno que no tengo ese flan delante de mi por que de seguro cogeria libras por que me sentaria muy comoda y me lo comeria entero por que se ve delicioso que rico.

    Definitely a unique flavor combination for a flan, and perfectly appropriate the holiday.

    Eliana says:

    Not sure how I missed this creation but it looks incredible Bren. Love how you get down with your flans.

    Hanna says:

    This looks great! However, I don’t have a pressure cooker. Could this recipe be made by the “conventional” flan method – in the oven?

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