INGREDIENTS
200 grams of sugar-free cookies
80 grams of butter
FOR THE CREAM
35 grams of cornmeal
500 milliliters of milk
½ lemon
1 cinnamon stick
3 egg yolks
2 tablespoons maple syrup
FOR COVERAGE
300 grams of sugar-free fondant chocolate
200 milliliters of whipping cream
TO DECORATE
30 grams of cocoa nibs
How to make grandma flan cake with cookies and chocolate
ELABORATION
1. Crush the cookies
Crumble the biscuits into a bowl, add the warm, melted butter, and knead until smooth.
2. Cover a mold
Line a rectangular detachable mold with parchment paper. Cover the bottom with the cookie dough, in an even layer, and press to make it compact. Book 30 minutes in the fridge.
3. Heat the milk
Dissolve the cornmeal in 50 ml of cold milk. Heat the rest in a saucepan, with the washed lemon peel and the cinnamon. Remove it before it boils, let cool and strain.
4. Place the yolks
Put the yolks in a bowl. Add the syrup and the cornmeal dissolved in the milk, and stir until you get a homogeneous preparation. Add it to the flavored milk, put it back on the heat and cook, stirring constantly, until it begins to thicken. Pour this cream into the mold, over the biscuit layer and reserve 1 hour in the fridge.
4. Place the yolks
5. Chop the chocolate
Break the chocolate into pieces and place it in a bowl. Heat the cream until it boils and pour it over the chocolate; let stand 1 minute and stir with a few rods until melted. Then, let it cool down and add it to the mold, on top of the cream layer.
6. Decorate the cake
Reserve in the fridge for at least 1 hour. Unmold the flan and serve it decorated with the cocoa nibs.
