Cuisine moléculaire : flan minute / Molecular cooking: instant custard

Uploaded by cuisineinnovation on 25.03.2009

To make an instant custard,
mix, for example,
300 g of half-skimmed milk
and 20 g of vanilla sugar.
Once the sugar dissolved,
let a cinnamon stick infuse.
After cooling down,
add 3 g of carrageenan,
gelling agent extracted from seaweeds.
Heat the preparation to the boil
to solubilise well the preparation.
Pour the mixture still hot into heatproof dessert glasses.
The carrageenan preparation
gels at temperatures below 35 °C.
Before serving, top the custards with liquid honey.