Idiazábal is a cheese made with sheep’s milk of the Latxa breed, and its intense and slightly spicy flavor is unmistakable. You may be surprised that we have included it as an ingredient in this recipe, but flan is a very versatile preparation and the spiciness of this cheese is the perfect counterpoint to the sweet caramel. As an accompaniment, raspberry syrup will add more contrast to the dessert.
> 250 ml of milk
> 80 ml de nata
> 1 egg
> 1 yolk
> 160 g Philadelphia cheese
> 40 g of grated Idiazábal cheese without the rind
> 80 g of sugar
> 60 g of sugar to prepare the caramel
For the raspberry syrup
> 100 g of sugar
> 100 ml of water
> 100 g of raspberries (20 g to decorate)
> Fresh mint
1. Prepare the caramel with the sugar: put it in a pan, over very low heat, until it begins to take color. If you wish, you can add a splash of water so that it caramelizes sooner.
2. Pour the caramel into the bottom of the flan pans.
3. Beat the rest of the ingredients well and distribute the mixture into the flan cups. Steam in the oven for 40 minutes at 90ºC.
4. For the raspberry syrup: mix equal parts sugar, water and raspberries. Boil for 1 minute, blend in a blender until puree and pass through a simmer.
5. Unmold the flans onto plates and serve with the raspberry syrup, some fresh mint leaves and some whole raspberries.
Difficulty: low
Time: 50 minutes
Servings: 4
Calorie intake: 590 kcal
