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Grandma's flan cake with cookies and chocolate

Grandma's flan cake with cookies and chocolate


 200 grams of sugar-free cookies

 80 grams of butter


 35 grams of cornmeal

 500 milliliters of milk

 ½ lemon

 1 cinnamon stick

 3 egg yolks

 2 tablespoons maple syrup


 300 grams of sugar-free fondant chocolate

 200 milliliters of whipping cream


 30 grams of cocoa nibs

 How to make grandma flan cake with cookies and chocolate

 1. Crush the cookies

 Crumble the biscuits into a bowl, add the warm, melted butter, and knead until smooth.

 2. Cover a mold

 Line a rectangular detachable mold with parchment paper.  Cover the bottom with the cookie dough, in an even layer, and press to make it compact.  Book 30 minutes in the fridge.

 3. Heat the milk

 Dissolve the cornmeal in 50 ml of cold milk.  Heat the rest in a saucepan, with the washed lemon peel and the cinnamon.  Remove it before it boils, let cool and strain.

 4. Place the yolks

 Put the yolks in a bowl.  Add the syrup and the cornmeal dissolved in the milk, and stir until you get a homogeneous preparation.  Add it to the flavored milk, put it back on the heat and cook, stirring constantly, until it begins to thicken.  Pour this cream into the mold, over the biscuit layer and reserve 1 hour in the fridge.

 5. Chop the chocolate

 Break the chocolate into pieces and place it in a bowl.  Heat the cream until it boils and pour it over the chocolate;  let stand 1 minute and stir with a few rods until melted.  Then, let it cool down and add it to the mold, on top of the cream layer.

 6. Decorate the cake

 Reserve in the fridge for at least 1 hour.  Unmold the flan and serve it decorated with the cocoa nibs.