Tarragon Flan, Saffron Sauce
This is the Tarragon Flan, Saffron Sauce recipe.
- Prep: 15 min
- Cooking: 45 min
Ingredients
- 2/3 cup (160 mL) Milk
- 2 sprigs of tarragon
- 1 1/3 cups (330 mL) whipping cream 35 %
- 2 oz (60 g) sugar
- 3 egg yolks
- 2 eggs
- 1 oz (30 g) brown sugar
- Saffron Sauce
- 1 cup (250 mL) Milk
- 10 saffron strands
- 3 egg yolks
- 2 oz (60 g) sugar
- Garnish
- Seasonal fruit (gooseberries, blueberries, strawberries, ground cherries, huckleberries, raspberries, blackberries)
- Tarragon leaves
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Preparation
Heat milk. Wrap tarragon leaves in cheesecloth to form a bag. Remove milk from heat and let infuse with tarragon bag for 10 minutes. Remove tarragon bag.
Gently mix milk, cream, sugar, egg yolks and whole eggs. Do not let mixture become foamy. Pour into four 8 cm (3 1/4 in.) ramekins.
Line a baking pan with wax paper. Set ramekins in the pan and fill with hot water to half way up the ramekins.
Bake at 300 °F (140 °C) for 30 to 35 minutes.
Saffron Sauce:
Boil the milk with the saffron strands. Remove from heat.
Whisk egg yolks with sugar and gradually add the milk while stirring constantly. Pour mixture into a sauce pan and stir with a wooden spoon over low heat. Do not allow the mixture to boil; this would cause the sauce to curdle.
Just before serving, unmold flans, sprinkle brown sugar over them and broil until they become golden.
Line each plate with saffron sauce. Place flan in the middle. Garnish with seasonal fruit and tarragon leaves.
Jean Soulard, Executive Chef, Le Château Frontenac
