A silky smooth egg custard baked in a caramel-lined mold, unmolded to reveal a glossy caramel top. Universally served with dulce de leche and whipped cream in Argentine restaurants.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Make the caramel by heating sugar and water in a saucepan over medium heat without stirring until it turns a deep amber color. Immediately pour into a flan mold, tilting to coat the bottom and partway up the sides. Let it harden.
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2
In a bowl, whisk the eggs gently without creating too much foam. Add condensed milk, whole milk, and vanilla extract. Mix until smooth. Strain through a fine sieve to remove any egg chalazae.
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3
Pour the custard mixture into the caramel-lined mold. Place the mold inside a larger baking dish and pour hot water into the outer dish until it reaches halfway up the sides of the mold.
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4
Bake in a preheated oven at 160C for fifty to sixty minutes until the flan is set but still slightly jiggly in the center. Remove from the water bath and let cool to room temperature, then refrigerate for at least four hours.
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5
To unmold, run a thin knife around the edge of the flan. Place a serving plate upside down on top of the mold, then flip quickly. The flan should slide out with the caramel sauce pooling around it. Serve with dulce de leche and whipped cream.
Did You Know?
When ordering flan in Argentina, the waiter will always ask 'flan solo, con dulce de leche, con crema, o mixto?' The mixto option, with both dulce de leche and whipped cream, is the most popular choice.
Chef's Notes
Equipment Tips
- flan mold or round cake pan
- baking dish for water bath
- saucepan
- strainer
The Story Behind Flan Casero
Flan arrived in Argentina with Spanish colonists who brought the medieval European custard tradition. Over centuries, Argentine cooks perfected the recipe into the silky, wobbling dessert that is now a fixture on virtually every restaurant menu in the country. The uniquely Argentine innovation was pairing flan with dulce de leche and whipped cream, transforming a simple custard into an indulgent trio. Flan casero, meaning homemade flan, is distinguished from industrial versions by its denser texture and deeper caramel flavor.
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