Peaches and Cream: Frozen Colombian Flan and Fennel Salad

The First Annual International Pastry Competition
Round One: Pre-Dessert
Adapted by
December 2010
Yield: 14 Servings


Frozen Colombian Flan
1 pint evaporated milk
1 pint sweetened condensed milk
6 egg yolks
½ Nielsen-Massey Tahitian Vanilla Bean, seeds only
Fennel Salad
1 bulb fennel
3 ripe organic peaches
½ cup orange syrup
Petite fresh mint
salt and black pepper


For the Frozen Colombian Flan:
Put the egg yolk in a mixing bowl, whisk in the evaporated milk, and skim off the bubbles. Stir in the condensed milk and then add the vanilla bean seeds. Strain the mixture through a fine-mesh chinois. Pour all the ingredients into the Carpigiani ice cream machine and process.

For the Fennel Salad:
Use a mandolin to shave the fennel. Slice the peaches thinly for the salad and cut pieces into rectangular shapes. Toss the shaved fennel, peaches & mint with orange syrup and olive oil, salt and pepper.

To Assemble and Serve:
Arrange the flan and fennel salad on a plate. Sprinkle with teeccino just before serving.