Ingredients
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Salted Shortcrust Pastry:
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500 g Flour T55
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250 g Butter
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100 g Whole Eggs
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80 g Water
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30 g icing sugar
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5 g fleur de sel
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Cheese Flan:
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780 g Milk
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125 g Egg Yolks
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25 g Sugar
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Butter Butter
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63 g corn starch
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2 pods vanilla
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5 g fleur de sel
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130 g St Morêt
Directions
We are thrilled to feature a delicious recipe by Kévin Ketkaew, chef, consultant and culinary instructor. Kévin has been ranked as one of the most talented chefs in the world.
How to Make the Salted Shortcrust Pastry:
- Mix butter, icing sugar, flour and fleur de sel.
- Add whole eggs progressively.
- Roll the dough and place in the 20cm diameter / 6 cm height baking pan.
How to Make the Cheese Flan:
- Whisk egg yolks, sugar, vanilla seeds and fleur de sel. Add corn starch
- Boil milk.
- Pour on the egg mixture. Reheat to 85 ºC.
- Add butter. Add St Morêt cheese.
- Pour into the baking pan.
- Bake at 210 ºc for 35 minutes
