Restaurants›Ballast Point Brewing›Parisian Flan, D’anjou Pear, Candied Cherries, Honey Praline Recipe

Parisian Flan, D’anjou Pear, Candied Cherries, Honey Praline Recipe

Inspired by Ballast Point Brewing
Time1h 30m
Serves4

First course paired with Trade Street #3 and Nord Seite Dunkelweizen.

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Ingredients

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Flan

Candied Cherries

Honey Praline

D’Anjou Pear

Method

Flan Preparation

1

Prepare the Flan Mixture

In a saucepan, combine milk, heavy cream, sugar, and vanilla extract over medium heat until the sugar dissolves and the mixture is warm.

2

Combine Eggs

In a bowl, whisk the eggs and salt. Slowly add the warm milk mixture to the eggs while whisking continuously to temper the eggs.

3

Bake the Flan

Pour the flan mixture into ramekins. Place the ramekins in a baking dish filled with hot water and bake at 350°F (175°C) for about 45 minutes or until set.

Candied Cherries Preparation

4

Prepare the Cherry Syrup

In a saucepan, combine sugar and water. Bring to a boil and add the pitted cherries. Simmer for 10-15 minutes until cherries are tender and syrup thickens.

Honey Praline Preparation

5

Make the Praline

In a saucepan, combine honey and butter. Bring to a boil, add sliced almonds, and stir constantly until the mixture reaches a golden brown color. Pour onto parchment paper to cool.

D’Anjou Pear Preparation

6

Prepare the Pear

In a bowl, toss the diced D’Anjou pear with lemon juice and honey. Let it sit for a few minutes to marinate.