We cannot deny that we are dealing with a powerful and high in calories dessert… and also with a delicacy worthy of its own name. This kind of concentrated custard, made with caramelized egg yolk, is typical in different areas of Andalusia. Its first written reference dates from 1924, and is associated with the nuns of the Convent of Espiritu Santo in Jerez de la Frontera, to whom they delivered the leftover yolks after using egg whites to purify the typical wine of the area.
- 200 ml of water
- 300 g of white sugar
- 8 egg yolks from happy hens
- Liquid caramel for the moulds
Step by step preparation
- Put the whisk accessory in the bowl. Add the 200 ml of water and 300 g of sugar, program 16 minutes at 120℃, speed 2 and close.
- Open the Chefbot and let it rest for about 10 minutes, until the syrup has cooled down a bit and there is no risk of it curdling
- Spread a generous spoonful of liquid caramel on the base of 6 or 8 individual flan moulds (depending on size). If you change the accessory, set the Chefbot 1 minute and 20 seconds at speed 3, close with the dispenser cap open and add through it the 8 egg yolks one by one, leaving about 5 seconds between each one.
- Put 1 litre of water in the bowl without any accessories and place it at the base of the Chefbot with the deep steam basket covered. Program 35 minutes to 120℃ (activate the steam function and set the timer) speed 0.
- Spread the mixture in the flan moulds, cover them well with kitchen film or aluminium foil and place the moulds in the bottom of the basket. Put some pieces of kitchen paper or paper napkins on top to absorb the condensation from the steam.
- When the cycle is complete, open the lid and check that the flan is ready by inserting a toothpick in the centre: if it comes out clean, it’s ready. If not, program 5 minutes to 120℃ (activate the steam function and set the timer) speed 0.
- Allow the desserts to cool down without opening the steamer basket and, when they are at room temperature, put them in the refrigerator at least one hour before serving.