Extra virgin olive oil flan. Recipe
That part of my family (specifically the maternal branch) comes from the land of olive trees and splendid oil, at this point it hits me in the nose that more than one and more than two people already suspect it. But if anyone had any doubts or had not even aroused suspicion, here is one more example of my taste for cooking oil, olive oil flan.
This is a traditional dish from Jaén lands. Truly surprising, its aroma of Matalahúva manages to flood our noses and the oil provides our palate with a different and smooth texture.
3/4 of a liter of milk, 1/2 glass of extra virgin olive oil, 1 tablespoon of matalahúva (green anise), 1 cinnamon stick, 150 grams of sugar, 8 eggs and a lemon rind, liquid caramel.
We preheat the oven to 180º.
We put the oil in the pan, heat and fry the matalahúva, taking care that it does not burn, do it only for a few seconds. We quickly strain the oil and reserve it.
In a saucepan over the fire, boil the milk, cinnamon and lemon rind. While we beat the eggs, sugar and oil apart where we fry the Matalahúva. When it boils, remove it from the heat and add the egg mixture.
We prepare the molds by pouring a splash of caramel in the bottom of each of them. We put the molds in a tray with water so that it reaches less than half of the mold and we fill them with the cream.
We cook in the oven in a water bath for about 45 minutes.
Preparation time | 15 minutes Cook time | 50 minutes Difficulty | Easy
We let the olive oil flan cool in the fridge and serve once cold.