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Cassava Flan

Preparation: 30 minutes • Resting: 4 to 6 hours • Cooking: 20–25 minutes + 35 minutes


CASSAVA COMPOTE

* 150 g cassava
* About 1 L water
* 20 g granulated sugar

THE FLAN

* 60 g whole eggs
* 90 g granulated sugar
* 35 g cornstarch
* 450 g whole milk
* 75 g cassava compote (see above)

* 80 g heavy cream (minimum 30% fat)

In a saucepan, cook the peeled cassava cut into pieces, starting in cold water over low heat. Cover, bring to a boil, and let cook for 20 to 25 minutes.

After cooking, blend with an immersion blender with a little cooking water and the sugar. Set aside 75 g for the flan mixture at room temperature while preparing the rest.


Whisk the eggs with the sugar until pale and fluffy. Add the cornstarch and continue whisking.

In a saucepan over medium heat, heat the milk until it just begins to boil. Pour it over the previous mixture and mix well. Return everything to the saucepan and cook over medium heat until the mixture thickens, whisking constantly.

Remove from heat, add the cassava compote and mix, then add the cold cream and mix again. Loosen the flan mixture, pour it over your crust, and smooth the surface using a spatula. Bake for 35 minutes at 180°C (350°F).

Let cool for at least 2 to 3 hours before removing from the ring, then chill in the refrigerator for another 2 to 3 hours before serving.


Ingredients:

  • 200 g (1 cup) granulated sugar
  • 90 g (6 tbsp) unsalted butter, cut into pieces
  • 120 ml (1/2 cup) heavy cream, warmed
  • A pinch of salt (optional, for salted caramel)

Instructions:

  1. In a medium saucepan, heat the sugar over medium heat, stirring constantly with a heat-resistant spatula or wooden spoon.
  2. The sugar will first form clumps and then melt into a thick amber-colored liquid. Continue stirring carefully to prevent burning.
  3. Once fully melted, add the butter. Be careful, as the mixture will bubble vigorously. Stir until the butter is completely melted and combined.
  4. Slowly pour in the warm cream while stirring. The mixture will bubble again—keep stirring until smooth.
  5. Let the caramel simmer for about 1 minute, then remove from heat.
  6. Stir in a pinch of salt if desired.
  7. Allow the caramel to cool slightly before using. It will thicken as it cools.

This caramel sauce can be poured over flan just before serving for an extra touch of sweetness and richness.