With nougatine, raisin flan and rum cream
Making the pie dough
Preparing the banana-raisin filling
Making the flan batter
- 1 cup milk (25 cl)
- 1/2 cup heavy cream (12.5 cl)
- 2 egg yolks
- 1 egg
- 3 ounces sugar (85 g)
- 1 1/3 ounces flour (37 g)
- 2 1/3 ounces egg whites (65 g)
- 1 pinch of salt
- 1/2 vanilla bean
Making the nougatine tuile
- 7 ounces sugar (200 g)
- 7 ounces glucose (200 g)
- 5 1/4 ounces butter (150 g)
- 5 1/4 ounces chopped almonds (150 g)
Finish and presentation
- bananas (SQ)
- neutral glaze (SQ)
Instructions
Step 1: Making the pie dough
Whisk together milk, eggs, sugar, and yeast. Set aside.
Combine flour, cornstarch, and salt and cut butter into the mixture. Add the egg mixture and mix well until the dough becomes homogenous, but not too full bodied.
Refrigerate for 1 hour, roll out to 1/10 inch (2 mm) and line a buttered pie pan with sides 1 3/4 inches (4 cm) tall.
Step 2: Preparing the banana-raisin filling
Slice the bananas and caramelize them by cooking in some butter and sugar. Deglaze with rum and add the sultana raisins. Chill, pour the mixture into the bottom of the pie pan.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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