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FLAN Gulas HUMMUS WITH GARLIC SAUCE



Thinking about the approaching dates today plays a delicious starter and simple that I love, has a dramatic texture.
comes from the hand of a great cook, thanks Bethlehem)

Ingredients:

For custard

3 eggs 2 tablespoons cream 300 Cl

milk 200 gr. of gluttony
Sal White pepper

A touch of nutmeg
* Attention to the labeling of the guides for consumption by celiac disease, for example Anguriñas Pescanova if they are eligible.

garlic sauce for
Two leeks
Four cloves garlic white wine

cornstarch 1 teaspoon oil or butter





Preparing the custard:

• Beat the eggs with the cream, milk, salt and pepper and add the guides.
• spread with butter molds, split the flan mixture and put in an oven tray with water. Coceremos and bath at 200 ° C until set, the time depends on the size of the molds but calculate about 12-15 minutes.
• If we make hot sauce with garlic, leave them in the water tray to cool to a minimum.

Preparation of custard in Thermomix:

• Place in the bowl the eggs, cream, milk, salt and pepper, mixing speed 1-2 seconds, add the guides and mix with a spatula.
• spread with butter molds, split the custard mixture over the chicken and food film.
• Varoma We cover the tray with two sheets of paper towels to absorb the moisture given off by the cooking bath. We
• between 700-800 Cl water in the glass and congealed programming Varoma temperature and speed 1, the time depends on the size of the molds but calculate about 12-15 since reaching the set temperature.
• If we make hot sauce with garlic, leave them in the water tray to cool to a minimum.

Preparation of garlic sauce:

• Cut the leek well as the garlic cloves into thin slices.
• in a pan with two tablespoons of oil (or butter) sauté until leeks begin to brown.
• We add half a glass of white wine and half a teaspoon of cornstarch. Boil down a couple of minutes.
• Fry garlic in hot oil until crisp and golden.

To serve, unmold flan and napándolo with leek sauce and fried garlic.

in thermomix could also chop the leek and saute in temperature Varoma 8 minutes, add the wine and cornstarch and blend until a smooth sauce with which adorning naparlos with sliced \u200b\u200bgarlic and fried.

you can also materialize in large bowl and serve as a cold dish that following advice from the author can be served with a mousseline of garlic, parsley or chives.

The muslin is a variation of hollandaise sauce whose main characteristics is that it takes cream, includes an aromatic and served warm. I recommend this article Calabajio market, has no waste but not to be discouraged I propose a version of glib.

To our false muslin:
60 Cl of milk (or mixture of cream and milk) 250 Cl

oil Two cloves garlic, finely chopped or a twig parsley or chives.

It is like an egg mayonnaise ... vaaaaaale seen and is nothing more than a lactonesa flavored but I do not deny that is much finer and has a touch ;-)

This is that if or if you have to do if or if ... I hope your comments when probeis okay?

Source: Belenciaga, Mundorecetas Forum.

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