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Thai Rum Flan with Candied Macadamia Nuts
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ingredients
Caramel
- 1 cup Gold Rum
- 1 cup 1 tbsp Sugar
- 3 tbsp Corn Syrup
Method
Caramel
Step 1
Bring 1 cup of Gold Rum to a rapid boil and flambé by either titling the pot back far enough to reach the burner’s flames or igniting with a lighter. Carefully swirl the pot to allow for the alcohol to burn off in its entirety–about 3 to 4 minutes. Once the flames have resided, carefully pour the Rum Essence into a container and bring to room temperature.
Step 2
Pour sugar, corn syrup and 3 tbsp of the Rum Essence into a heavy bottomed pot and place over moderate heat. Be sure to keep the remainder of the Rum Essence, because you will need it to create the Candied Macadamia Nuts. Keep an eye on caramel and do not disturb it by mixing or swirling. It will melt on its own. Once caramel has turned a deep amber color carefully remove it from heat and pour about a tbsp and a ½ into the bottom of the ramekins
ingredients
Custard
- 1 3/4 cups Heavy Whipping Cream
- 1 cup Whole Milk
- 1 cup Sugar
- 5 tbsp Caster Sugar
- 3 whole Eggs
- 2 Egg Yolks
- 1 tbsp Thai Tea
- 1 Star Anise
Custard
Step 1
Pour heavy whipping cream, whole milk, sugar, Thai tea and star anise into a heavy bottomed pot. Set over moderate heat and allow to gradually come to a simple simmer. The mixture should never boil–a small amount of bubbling around the rim of the pot is sufficient enough.
Step 2
Meanwhile, crack eggs into a large mixing bowl; add caster sugar and egg yolks and gently mix without beating in air to the mix.
Step 3
Strain Thai tea and star anise from the cream mixture before tempering eggs. Add a ½ cup of heated cream to the egg mixture and quickly mix until incorporated. Do this four times before pouring back into the cream mixture. Pour custard mixture through a fine mesh sieve into ramekins laced with rum caramel.
Step 4
Place ramekins into a deep dish and fill with heated water about ½ up the ramekins. Bake at 350 for about 30 minutes or until custard jiggles in the middle of the ramekin while staying adhered to the sides. Remove from the oven and allow custard to come to room temperature before placing it in the refrigerator overnight.
Step 5
Place cooled ramekins into a bowl of warm water for about 20 seconds before carefully sliding a paring knife around the sides to release custard. Flip onto a dish and serve with candied macadamia nuts.
ingredients
Candied Macadamia Nuts
- 1 cup whole Macadamia Nuts
- 1/4 cup Rum Essence
- 2 tbsp Brown Sugar
Candied Macadamia Nuts
Step 1
Pulverize macadamia nuts in a mortar before dry roasting in a pan over moderate heat.
Step 2
Toss macadamia nuts with brown sugar and Rum Essence.
Step 3
Garnish Thai flan with candied macadamia nuts once cooled.