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To wrap up this lovely day, I’m sharing my dad’s favorite dessert recipe: HOMEMADE FLAN. This is one of the most popular dishes when it comes to dessert time. Originally from Spain, in Argentina, it has a special addition that sets it apart and makes it stand out—a generous spoonful of DULCE DE LECHE and another of CHANTILLY CREAM. These additions make it irresistible to any guest. For this recipe, I chose to make it...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat the milk with the sugar, stirring until the sugar dissolves. Let it cool until it’s slightly warm.
Using a mixer, beat the eggs with a few drops of vanilla essence.
Once the egg mixture is ready, add the milk, mix well, and strain the mixture.
Combine the water and sugar in a saucepan and stir to mix before heating.
Heat over medium heat without stirring. You’ll notice a white foam forming, and the bubbles will grow larger as the sugar caramelizes and turns golden brown.
Remove from heat, keeping in mind that the caramel will continue cooking when placed in the oven.
Pour the caramel into the bottom and sides of each individual metal mold.
Pour the prepared flan mixture into the caramel-coated molds.
Place the molds in a water bath (bain-marie) in a baking dish.
Bake for 50 to 55 minutes, checking for doneness with a skewer or toothpick.
Let the flans cool completely before unmolding.
Serve each flan with a generous spoonful of dulce de leche and another of Chantilly cream.
Do not stir the caramel once it starts cooking, as this can cause it to crystallize.
Use a water bath to ensure even cooking and prevent the flan from cracking.
Let the flan cool completely before unmolding to maintain its shape.
For an extra touch, you can garnish with fresh fruit or a sprinkle of cinnamon.
Can I make this flan in a single large mold?
Yes, you can use a single large mold instead of individual molds. However, you may need to adjust the baking time slightly.
How do I know when the flan is done baking?
The flan is done when a skewer or toothpick inserted into the center comes out clean.
Can I prepare the flan in advance?
Yes, flan can be made a day in advance and stored in the refrigerator. Just unmold and add the toppings before serving.
What is the purpose of the water bath?
The water bath ensures even cooking and prevents the flan from cracking or overcooking.
Can I substitute dulce de leche with another topping?
Yes, you can use caramel sauce, chocolate sauce, or even fresh fruit as an alternative topping.
