That part of my family (specifically the maternal branch) comes from the land of olive trees and splendid oil, at this point it gives me a nose that is already suspected by more than one and more than two people. But if anyone had any doubt or had not even aroused the suspicion, here is another example of my taste for cooking oil, olive oil flan.
This is a traditional dish of Jienenses lands. Really surprising, its aroma of Matalahúva manages to flood our nose and the oil gives our palate a different and smooth texture.
3/4 of a liter of milk, 1/2 glass of extra virgin olive oil, 1 tablespoon of matalahúva (green anise), 1 cinnamon stick, 150 grams of sugar, 8 eggs and a lemon rind, liquid caramel.
We preheat the oven to 180º.
We put the oil in the pan, heat and fry the matalahúva, being careful not to burn, do it only for a few seconds. We quickly strain the oil and reserve it.
In a saucepan on the fire, we boil the milk, cinnamon and lemon rind. While we beat apart the eggs, sugar and oil where we fry the matalahúva. When it boils we remove it from the heat and incorporate the egg mixture.
We prepare the molds by squirting caramel in the bottom of each of them. We put the molds in a tray with water so that it reaches less than half of the mold and fill them with the cream.
We bake in the oven at María's bathroom for approximately 45 minutes.
Preparation time | 15 minutes Cooking time | 50 minutes Difficulty | Easy
He olive oil flan Let it cool in the fridge and serve once cold.