Corn flan, chorizo ​​brunoise, burnt onions, bread croutons with olive oil, chives |

Preparation time: 60 min

Preheat your Oven at 300 °F

• Prep

  Flan

  Make little holes with a knife on a parchment paper and place it on a baking tray

  Place the ramekins on the tray, make sure they're not too close to each other.

  Make sure the corn is cooked, Blend it to give it a mash consistency.

  Turn the oven up to 420°F to cook the onions.

  Garnish

  Chop the chorizo in small cubes (Brunoise)

  Cook the quinoa in boiling water (100ml) with a lid on for 12 min. Let it rest in the pan for 5 min and sieve it if there's still water leftover.

  Blanch the corn cob, slice the grains, fry them in a little butter to give it a bit of color.

• Corn Flan

  Mix all the ingredients in a blender and sieve.

  Pour your preparation in the ramekins to half fill them, place the tray in the oven but before you close the door pour some water, to create a bain marie.

  Cook for about 15 to 20 minutes depending on your oven.

• Garnish

  In a frying pan with olive oil, lighly toast the quinoa then remove onto some kitchen roll.

  Fry the spring onions in a hot pan with canola oil and a spoonful of butter, adding a pinch of salt. Place the onions on a small baking tray in a hot oven, making sure they caramelize in the oven.

  In the same frying pan, brown the chorizo brunoise. Once out of the oven, add the burnt onions and chorizo to the pan, mix well and keep warm until serving.

• Plating

  Lay nicely all the garnish to finish the flans.

  Place some sprouts to decorate.