We can’t say why we’ve not tried this until now, but there’s no going back.. this one’s a keeper. The custard is smooth, with a lovely texture; not too rich, nor cloyingly sweet. The vanilla complements the blood well, and the hint of cocoa adds a small, yet pleasant depth to the ensemble.
Overall, a fairly easy, straightforward, and unfussy recipe, combining a simple butter crust with a blood and cocoa custard. Think of it as the bloody, slightly moody sibling of the classic Flan Parisien.
Any blood will do here, but we were able to put our hands on a bit of goat’s blood from a farmer friend and it worked beyond expectations. Smoother, less salty than that of pig, it lends itself very well to desserts.
Here we go!
THE RED CELLAR 