Transfer the muscovado sugar in a saucepan and heat this on a low heat till it’s melted. Once it’s melted and it starts to bubble directly while stirring add the cream. Then turn off the heat.
Now cut the vanilla pod in half and scrape out the seeds. Add both the seeds and the empty pod to the pan. Also add the salt.
Then transfer the egg yolk into a bowl and slowly while mixing add the muscovado liquid. Cover it and let it rest in your fridge for a couple of hours.
After that pass it through a fine sieve. Then gently fill a small ring mold all the way and cook it at 120 °C for around 25 to 30 minutes. The flan needs to be firm, but still wiggle slightly.
Once cooked let it cool down before freezing it completely.
As an option pour 150 grams of cacao butter in a saucepan and melt it on a low heat. Then turn off the heat and add 150 grams of white chocolate. Mix this till it’s emulsified and then fill your brush machine.
Now remove the frozen flans from the mold and place them on a tray. Brush a thin layer of the chocolate brush on the flan to decorate it and to give it a bit of texture as well. Keep them in your freezer for later and serve them defrosted.
