Bottarga flan


  • 66 g of tuna bottarga + 8 g to serve
  • about 8 egg yolks

For the flan maker

  • 90 cl of milk
  • 6 g kombu seaweed
  • 5 g of sugar
  • 10 g katsuobushi (dried and smoked bonito shavings)

For the fish sauce caramel

  • 25 g of sugar
  • 3 cl of dashi
  • 0.8 cl of fish sauce
  • 2.5 cl of mirin
  • 2 cl of rice vinegar


  1. The day before: infuse the kombu seaweed, sugar, katsuobushi and bottarga over low heat in milk brought to 62° for 1 hour, covered. Let cool, pour into an airtight container, and leave to infuse for 12 hours in the refrigerator. The same day, pass the liquid through a strainer and weigh it.

  2. In a saucepan, heat the liquid to a simmer. Add the egg yolk equivalent of 18% of the weight of the infused milk (approximately 8 egg yolks) and mix gently. Pour into four ramekins. Prepare a bain-marie in the oven preheated to 100°/th. 3-4, place the ramekins in the bain-marie, cover and cook for at least 1 hour. Once the flan has set, let it rest for 30 minutes at room temperature. Cover and reserve in the refrigerator.

  3. Make a dry golden caramel with the sugar. Deglaze with dashi, fish sauce, mirin and rice vinegar. Reduce the resulting syrup and bring it to 100°.

  4. Take the flans out of the refrigerator. Arrange them in the center of four plates. Pour 8 cl of fish caramel over the flans, then grate a little bottarga over the dish just before serving.

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