Directions:

CARAMEL SHORTCRUST DOUGH

• 1. Combine flour, dry butter, sugar, and salt until reaches a crumbly texture.
• 2. Add milk and yolks and mix until dough is smooth, be careful not to over mix. Rest in the refrigerator.
• 3. Roll dough out to 2-3mm thick and refrigerate to rest.
• 4. Line three 18cm x 3.5cm perforated ring molds with dough. Freeze until needed.

CARAMEL SAUCE

• 1. Heat the cream with the vanilla bean and infuse for 30 minutes.
• 2. Heat glucose, gradually adding the granulated sugar, until it turns into a light-colored caramel. Stop cooking process by adding butter.
• 3. Strain hot cream and add to caramel. Cook to 223°F. Cool completely.

CARAMEL POWDER

• 1. Cook sugar and water together until caramelized. Stop cooking immediately and pour onto a silicon mat. Cool completely.
• 2. Blend hardened caramel into powder.

CARAMEL FLAN MIX WITH EGG

• 1. In a saucepot, combine milk and cream and bring to a boil.
• 2. In a bowl combine eggs, yolks, and brown sugar. Whisk in corn starch and mix well. Temper into hot milk mixture.
• 3. Return liquid to heat and boil for 2 minutes.
• 4. Remove from heat and stir in caramel. Pour directed into rings lined with dough.
• 5. Refrigerate until filling is cooled completely. Bake at 338°F until flan is set, about 1 hour.
• 6. Immediately after removing from the oven dust with caramel powder.