2 ratings

Fennel Flan


As if fall flavors could get any better – everyone’s favorite San Francisco seafood restaurant, Waterbar has debuted their new, seasonal Fennel Flan on the menu, created by Pastry Chef Angela Salvatore. Fennel is one of fall’s greatest gifts, and Chef Angela adds a delicious twist to the classic flan dish. Chef Angela utilizes the entire fennel flower – a ‘holistic’ cooking approach that she integrates in her work. The bulb is added for crunchy texture, fennel pollen is sprinkled on top for extra flavor, and the fronds are used for visual appeal. Fennel seeds are extracted and used in the making of the flan, for that scrumptious fall taste of toasted nuts and anise. Fresh, local strawberries seal the deal.



Ingredients: - 1 cup sugar - 2 tea spoons fennel seeds - 1 14 oz. can sweetened condensed milk - 1 ½ cup of water - A pinch of salt - 4 eggs - ½ tsp





1. Place sugar in a small pot. Add enough water to make the consistency of wet sand. Bring to a boil over high heat until light caramel in color. 2. Divide into ramekins or cake pan. Set aside. 3. Preheat oven to 325F. 4. Dry toast fennel seeds in small pot over medium heat. When fragrant and beginning to toast, add water and condensed milk. Stir together. 5. Bring mixture to a simmer. Meanwhile, mix eggs and yolks in a bowl with vanilla extract and salt. 6. When fennel mixture is hot, temper into egg mixture, whisking. 7. Pour mixture through a fine mesh sieve. 8. Portion amongst ramekins or cake pan. 9. Bake in a water bath by placing ramekins or pan into a roasting pan. Pour hot water into roasting pan to come halfway up the sides of containers. 10. Bake until flans are set and jiggle. About 40 minutes to 1 hour. 11. Chill overnight. To serve: Unmold onto plate. Serve with thinly sliced fennel, fresh strawberries tossed in sugar, fennel fronds and fennel pollen