Ingredients
- 200 g of gianduja
- 30 g of unsalted butter
- 100g caster sugar
- 20 cl of whole milk
- 30 cl of whole liquid cream
- 6 eggs
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unsweetened cocoa powder
Preparation
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Preheat the oven to 160°C (fan). Butter eight ramekins, then sprinkle the bottom and sides with half the sugar.
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Finely chop the gianduja. Pour the milk and cream into a saucepan then bring to a simmer over medium heat. Remove from the heat, add the gianduja and mix with a silicone spatula until melted. Break the eggs into a salad bowl, then beat them with the remaining sugar. Add the chocolate cream and mix.
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Divide the mixture into the ramekins, then place them in a deep baking dish. Pour water into the dish to reach two thirds of the ramekins and cook for 50 minutes. Remove the ramekins from the dish, let cool to room temperature, and place in the refrigerator for at least 4 hours.
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Unmold the flans onto serving plates and sprinkle them with cocoa powder.
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Decorate with chocolate tiles.
