Vanilla flan with gingerbread crumbs

Those of you who – sometimes – devour lunch with an eye on dessert, please, raise your hand. 0/

I made a beautiful, delicious salad with tuna – from this book – for lunch and, even though I happily savored each bite of it, I was really interested in trying this flan. :)

And since I know you are all so dear and won’t judge me, there goes the recipe. :D

Vanilla flan with gingerbread crumbs
adapted from the wonderful Bon Appetit Desserts and the beautiful Australian Gourmet Traveller

Gingerbread cookies:
1 cup (140g) all purpose flour
½ teaspoon unsweetened cocoa powder
¼ teaspoon baking soda
1 teaspoon ground cloves
2 teaspoons ground ginger
1 teaspoon ground cinnamon
pinch of salt
¼ cup (56g) unsalted butter, softened
¼ cup (50g) caster (superfine) sugar
1 large egg yolk
¼ cup molasses

Flan:
1 ¾ cups (420ml) heavy cream
1 cup (240ml) whole milk
pinch of salt
1 vanilla bean, split lengthwise, seeds removed with the back of the knife
1 cup (200g) + 7 tablespoons (84g) caster (superfine) sugar, divided
1/3 cup (80ml) water
3 large eggs
2 large egg yolks

Start with the gingerbread: in a medium bowl, sift together the flour, cocoa, baking powder, cloves, ginger, cinnamon and salt. Using an electric mixer, beat butter and sugar until pale and creamy, add egg yolk and beat until combined. Add molasses, beat to combine, then add sifted ingredients and stir until just combined. Place dough on a large piece of parchment paper; shape dough into a log. Fold parchment over dough; using a ruler, roll and press into a 4cm log – like Martha does here. Wrap in parchment. Refrigerate for 3 hours.
Preheat oven to 180°C/350°F; line a large baking sheets with baking paper.
Unwrap log. Cut into 6mm (¼in) thick rounds; space 5cm (2in) apart onto prepared sheets. Bake until golden, 15-17 minutes. Let cookies cool completely on the sheet over a wire rack.
Store cookies in airtight containers at room temperature for up to 1 week.
Makes 20

Now, the flans: place cream, milk and salt in a heavy medium saucepan and mix to combine. Add the vanilla seeds and bean and bring to a simmer over medium heat. Remove from heat, cover and let infuse for 30 minutes.
Meanwhile, combine 1 cup (200g) sugar and water in a heavy medium saucepan. Stir over low heat until sugar is dissolved. Increase heat to high and cook without stirring until syrup is deep amber color, swirling the pan a couple of times. Occasionally brushing down the sides of the pan with a wet pastry brush. Immediately pour caramel into six ¾ cup (180ml) capacity ramekins. Using oven mitts, tilt each ramekin to coat sides with caramel. Place ramekins in a 20x30cm metal baking pan.
In a medium bowl, whisk eggs, egg yolks and remaining 7 tablespoons sugar. Gradually add the cream mixture, whisking without creating a lot of foam. Pour custard through a small sieve into the prepared ramekins. Add enough hot water to the baking pan to come halfway up the sides of the ramekins.
Bake flans until center is gently set, about 40 minutes – do not overbake. Carefully remove from the oven, transfer ramekins to a wire rack and cool completely. Refrigerate, lightly covered, overnight.
When ready to serve, place some of the gingerbread cookies in a bag and crush with a rolling pin (or use a food processor). Sprinkle each flan with some of the gingerbread crumbs and serve.

Serves 6