Classic Argentine Flan

Transport yourself to the heart of Latin America with this Classic Argentine Flan. Known for its rich caramel coating and silky-smooth custard, this timeless dessert is beautifully complemented by a generous topping of dulce de leche and whipped cream. Impress your guests with the authentic flavors of a homemade delight.

Ingredients

🥚 5 large eggs
🍚 150g granulated sugar for flan mixture
🥛 500ml whole milk
🍦 A splash of vanilla essence
🍚 200g granulated sugar for caramel
💧 3 tablespoons water for caramel
🥄 Dulce de leche to serve
🍦 Whipped cream "Merengue" brand

Instructions

1- Prepare the Flan Mixture:

• In a white ceramic mixing bowl with a green leaf design, crack 5 large eggs.
• Add 150g of granulated sugar and whisk with a blue-handled whisk until just combined, achieving a smooth consistency. Avoid over-mixing to prevent air bubbles.
• Pour in the milk and add a splash of vanilla essence. Stir gently until all ingredients are well integrated.

2- Prepare the Caramel:

• In a "PRESTO" non-stick frying pan, combine 200g of granulated sugar and 3 tablespoons of water over a low flame.
• Without using a spoon, occasionally swirl the pan to dissolve and caramelize the sugar evenly.
• Continue until a rich amber-brown color is achieved, then immediately remove the pan from heat.

3- Assemble the Flans:

• Carefully pour hot caramel into the bottom of individual aluminum flan molds or a larger flanera #20, tilting to ensure even coverage.
• Optional: Strain the flan mixture through a metal sieve into a yellow plastic mixing bowl for an ultra-smooth texture.
• Pour the strained flan mixture into the caramel-lined molds, filling close to the top.

4- Bake the Flans (Bain-Marie Method):

• Line a black speckled baking tray with high edges with a kitchen paper towel.
• Place the filled flan molds on the paper towel and fill the tray with boiling water halfway up the molds' sides to form a bain-marie.
• Preheat your oven to 160°C and bake for 1 to 1.5 hours.

5- Cool and Unmold the Flans:

• Allow the flans to cool completely in the mold, preferably refrigerating to enhance firmness.
• To unmold, run a thin knife with a black handle around the edges, place a serving plate on top, invert the mold, and gently shake until the flan releases.

6- Serve:

• Plate the flans, draping each with a dollop of dulce de leche and a generous squirt of whipped cream from a "Merengue" canister.

Prep Time: 20 minutes
Cook Time: 1 to 1.5 hours
Total Time: 1 hour 50 minutes
Servings: 6
Calories: Approximately 250-300 per serving
Protein: 7g per serving
Fat: 9g per serving
Carbohydrates: 38g per serving
Equipment:

• Ceramic mixing bowl white with green leaf design
• Whisk blue handle, gold metal wires
• Small non-stick frying pan "PRESTO" brand
• Small aluminum flan molds
• Metal sieve
• Plastic mixing bowl yellow
• Baking tray/pan black, speckled
• Kitchen paper towel
• Saucepan/pot black, for boiling water
• Oven
• Kitchen knife black handle
• Serving plate white with brown/orange circles
• Spoon black handle

Cooking Tips

• Smooth Texture: To avoid air bubbles, gently whisk ingredients and do not stir the caramel.
• Proper Bain-Marie: Using very hot water and maintaining the temperature at 160°C will yield the best flan consistency.

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Matias Chavero: https://www.youtube.com/@MatiasChavero

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Classic Argentine Flan

Posted by Waivio guest: @waivio_hivecooking