Custard Puddings
The flan technique is applied to various preparations enabling you to learn dessert recipes from several countries.
Classic flans, vegan flans, flans using different avant-garde techniques, flans for lactose intolerant individuals and coeliacs.
Pastry Chef and Best Spanish Chef 2016 (Pamplona, Spain)
Essential knowledge of techniques for the elaboration of a flan, variations and endless suggestions and uses
Flans take center stage on this course, whether prepared with ultra-modern techniques or more traditional ones, presented as the highlight of our menu or the end of a tasting menu.
In this online course you will learn how to make a wide variety of flans as well as more about this dish’s origins, from the highly esteemed pastry chef, Joanna Artieda. You will ensure your flan-based puddings take pride of place on your menu, certain to delight your diners or customers.
These are desserts that can be made successfully both at home and in a restaurant. A high quality flan never featured so prominently on our menus.
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Course Syllabus
Course Content
Chapter 2 - The world of flan and its key elements
Chapter 3 - Egg, milk and vanilla flan
Chapter 4 - Cream flan
Chapter 5 - Soy Flan -Inspired by Japan-
Chapter 6 - Quesillo -Venezuela-
Chapter 7 - Sweetcorn flan -Inspired by Mexico-
Chapter 8 - Coconut Flan -Inspired by Gabon-
Chapter 9 - Rozata - Croatia-
Chapter 10 - Flan in a piping bag
Chapter 11 - Sweet potato flan -Inspired by Cambodia-
Before you go
To correctly prepare a flan, including quantities and cooking methods, along with its countless uses and variants worldwide
What you'll learn
In this online course you will learn how to prepare, cook, vary and apply flan recipes along with endless flan-based variations.
Flans are always in fashion – learn to make an authentic vanilla flan typical of Spanish cuisine, or a cream flan, learning about the reason behind each ingredient. From Joanna Ariteda learn about some of the most famous flan recipes in the world such as Rozata, a flan native to Croatia which is made with rose water, or Venezuelan Quesillo, and even a soy flan made solely and exclusively with soy milk and set with Iota.
From now on, flans will be an ideal dessert for preparing at home or in your restaurant.
Who is it for?
Professionals and amateurs who want to get into the world of flans and make the most of their dessert menus whether with simple or avant-garde flans, a cheap pudding offering endless possibilities and variations. Need some inspiration?
Material required
Tools or materials recommended in some of the recipes (not essential for the course)
- Whisk
- Spatulas
- Small sharp knives
- Scales
- Thermometer
- Cheesecloth or muslin
- Mini Strainer
- Piping bags
- Syringes
- Brushes
- Sleeve nozzle
- Fine grater
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Meet your Instructor
Pastry Chef and Best Spanish Chef 2016 (Pamplona, Spain)
A versatile chef who is aware that her curiosity, sacrifice and self-demand, always present in her personal and professional evolution, have helped her get an extraordinary mastery over cooking and pastry techniques.
About Scoolinary
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
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A lot of new tips and trics and ideas