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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

El Público's holy trinity flans with candied chilli and chocolate crumb


"I adore this divine flan from El Público and would love to recreate it at my next dinner party."

Helen Carruthers, Subiaco, WA

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

450 ml full cream milk 250 ml (1 cup) evaporated milk 200 ml condensed milk 4 eggs scraped seeds from ½ vanilla bean finely grated rind of ¼ orange 200 gm caster sugar   Candied chilli 100 gm caster sugar 1 long red chilli, seeds removed, thinly sliced   Chocolate crumb 35 gm (¼ cup) masa flour (see note) 1¼ tbsp Dutch-process cocoa powder, sieved 1 tbsp caster sugar 30 gm unsalted butter, softened

Method

  • 01
  • Combine milks in a large bowl. Add eggs, vanilla seeds and rind and whisk together. Cover and leave to infuse at room temperature for 30 minutes.
  • 02
  • Lightly butter six 220ml metal pudding moulds. Scatter sugar evenly in a large frying pan and cook over high heat, swirling pan occasionally, until melted, then stir with a spatula until deep caramel (4-6 minutes). Divide caramel among moulds and set aside to harden (20-30 minutes).
  • 03
  • Preheat oven to 160C. Divide custard mixture among moulds and place moulds in a deep roasting pan lined with a tea towel. Fill pan with boiling water to three-quarters up the sides of moulds, cover with foil and bake until set with a slight wobble (40-45 minutes). Remove from pan, cool completely, then refrigerate overnight to set.
  • 04
  • For candied chilli, bring half the sugar and 100ml water to the boil in a small saucepan. Add chilli and boil until starting to become translucent (4-5 minutes). Strain, reserve chilli and discard the syrup, and repeat with remaining sugar and 100ml water, boiling until chilli is translucent (4-5 minutes). Strain chilli (discard syrup) and spread on a tray lined with baking paper. Leave in a warm place to dry (8-12 hours). Store in an airtight container.
  • 05
  • For chocolate crumb, combine flour, cocoa and sugar in a bowl. Rub in butter, then roll dough between 2 pieces of baking paper to 3mm thick. Remove top sheet of baking paper and bake dough, mixing with a fork occasionally, until crumbly and cooked (15-20 minutes).
  • 06
  • To serve, turn flans out onto plates and top with chocolate crumb and candied chilli.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Additional Notes

Masa flour is available from Mexican food suppliers (such as Monterey Mexican Foods and Herbies Spices) and The Essential Ingredient.

Featured in

Jul 2016

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