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Corn flan, chorizo ​​brunoise, burnt onions, bread croutons with olive oil, chives

Brunch, Salted, Egg, Vegetables and Fruits, Beef, Pork

Ingredients

Recipe for 4

Corn Flan

5 Unit(s)
Egg yolk
500 Ml
35% cooking cream
250 Gr
Corn can (540 ml)
0.50 Tsp
Pimento de la vera

Garnish

4 Unit(s)
Frozen pearl onions
60 Gr
Spanish chorizo
100 Gr
Quinoa
1 Unit(s)
Corn on the cob
  • Butter
  • Salt and pepper
  • Olive oil

Preparation time: 60 min

Preheat your Oven at 300 °F

  • Prep

    Flan

    Make little holes with a knife on a parchment paper and place it on a baking tray

    Place the ramekins on the tray, make sure they're not too close to each other.

    Make sure the corn is cooked, Blend it to give it a mash consistency.

    Garnish

    Chop the chorizo in small cubes (Brunoise)

    Cook the quinoa in boiling water (100ml) with a lid on for 12 min. Let it rest in the pan for 5 min and sieve it if there's still water leftover.

    Blanch the corn cob, slice the grains, fry them in a little butter to give it a bit of colour.

  • Corn Flan

    Mix all the ingredients in a blender and sieve.

    Pour your preparation in the ramekins to half fill them, place the tray in the oven but before you close the door pour some water, to create a bain marie.

    Cook for about 15 to 20 minutes depending on your oven.

  • Garnish

    In a frying pan with olive oil, lighly toast the quinoa then remove onto some kitchen roll.

  • Plating

    Lay nicely all the garnish to finish the flans.

    Place some sprouts to decorate.

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