Rhubarb & Flan Recipe

Heat Milk and Cream

In a saucepan, combine the milk and heavy cream. Heat over medium heat until it's warm but not boiling.

Mix Sugar and Vanilla

In a bowl, whisk together the sugar and vanilla extract.

Combine with Eggs

In a separate bowl, beat the eggs. Slowly add the warm milk and cream mixture to the eggs, whisking continuously to prevent curdling.

Blend the Mixtures

Add the sugar and vanilla mixture to the egg mixture and whisk until smooth.

Prepare Baking Dish

Preheat your oven to 350°F (175°C). Pour the flan mixture into a flan or pie dish.

Water Bath

Place the flan dish in a larger baking dish and fill the larger dish with hot water halfway up the sides of the flan dish.

Bake

Bake in the preheated oven for 55-65 minutes, or until the flan is set and a knife inserted in the center comes out clean.

Cool and Refrigerate

Remove from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Combine Ingredients

In a saucepan, combine the chopped rhubarb, sugar, and water.

Cook the Compote

Cook over medium heat, stirring occasionally, until the rhubarb breaks down and becomes syrupy, about 15-20 minutes.

Cool the Compote

Remove from heat and let the rhubarb compote cool down to room temperature.

Combine Ingredients

In a small bowl, mix the passion fruit pulp and honey until well combined.

Chill Sauce

Refrigerate the passion fruit sauce until ready to serve.

Slice the Flan

Once the flan is chilled, carefully run a knife around the edges and invert it onto a serving plate.

Add Rhubarb Compote

Spoon the rhubarb compote over the top of the flan.

Drizzle Passion Fruit Sauce

Drizzle the passion fruit sauce over the rhubarb compote.

Garnish

Top with sliced bananas and serve with a shot of Hendrick's Gin on the side.