Oat flan
An essential ingredient in porridge and muesli, oats are used here in a flan with caramel, ribot milk and a buckwheat pancake. Dessert recipe by chefs Jean-Baptiste Caillarec and Laura Martinon.
This recipe from Jean-Baptiste Caillarec and Laura Martinon,chefs atL'Atelier Mélanie restaurant in Riec-sur-Bélon, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
Serves 6
Preparationtime: 20 min
Cooking time: 3 h 15
Resting time: 12 h
Ingredients for Jean-Baptiste Caillarec and Laura Martinon 's oat flan
For the flan
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1 l milk
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5 eggs
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120 g sugar
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100 g rolled oats
For the caramel sauce
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300 g sugar
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300 g single cream
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48 g semi-salted butter
For the ribot milk siphon
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100 g ribot milk
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75 g liquid cream
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100 g mascarpone
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25 g sugar
For the caramelized oats
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100 g rolled oats
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40 g sugar
For the buckwheat pancake
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375 g buckwheat flour
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100 g wheat flour
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1 egg
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1 pinch salt
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12.5 cl milk
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1 tablespoon oil
Specific equipment
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Sipho n
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Kitchen thermometer
Steps for Jean-Baptiste Caillarec and Laura Martinon 's oat flan
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Buckwheat pancake: Mix the two flours the day before. Add the egg, milk, salt, oil and a little water, little by little, depending on the desired texture. Leave to rest overnight.
- Make your crêpes in a Billig (or frying pan). Dry in the oven at 70°C for 2 h.
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Flan: Roast the oats in the oven for 10 min at 180°C. Heat the milk in a saucepan to a gentle boil. Add the oats. Cover and leave to infuse for 5 min. Strain the milk to remove the oats . Mix the eggs with the sugar and add to the milk mixture. Pour the mixture into buttered verrines or ramekins. Bake in abain-mariefor 45 min at 145°C. Once cooled, unmould the flans.
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Caramel sauce: Make a dry caramel by melting the sugar in a wide saucepan until it takes on a lovely amber color. Gradually stir in the warmed cream. Add the butter, cut into small pieces. Bring to the boil and leave to cool.
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Siphon the ribot milk: Heat the cream with the sugar. Pour over the ribot milk and mascarpone . Once cooled , pour the mixture into a siphon.
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Caramelized oats: Heat the oats and sugar in a saucepan over low heat. Stir until the oats caramelize slightly.
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Presentation: Place the flan in the center of the plate. Pour the caramel sauce around it and sprinkle with the caramelized oats . Top the flan with a siphon of ribot milk. Finish with a buckwheat tuile.
Has this recipe inspired you to discover the cuisine of Jean-Baptiste Caillarec and Laura Martinon? Read the Gault&Millau review of L'Atelier Mélanie.
