A classic Argentine flan, silky and well-coated with caramel, served with a generous spoonful of dulce de leche. Its jiggly and milky texture contrasts with the deep sweetness of the milk jam.
Ingredients
- 80 g granulated sugar for the caramel
- 2 tbsp water
- 500 ml whole milk
- 3 pieces whole eggs
- 2 pieces egg yolks
- 70 g granulated sugar for the flan
- 1 tsp natural vanilla extract
- 1 pinch fine salt
- 120 g dulce de leche
Method
- Prepare the caramel: heat the sugar and water in a small saucepan without stirring, until you get a dark amber color and a nutty caramel aroma.
- Immediately pour the caramel into a mold or ramekins, tilt to coat the bottom, then let harden until the surface is shiny and set.
- Heat the milk with the vanilla and salt until it is steaming slightly, without letting it boil, then remove from the heat.
- Gently whisk the eggs, egg yolks, and sugar for the flan until the mixture is uniform, without trying to make it frothy.
- Gradually pour the hot milk over the eggs while whisking gently, then strain the custard to get a perfectly smooth texture.
- Fill the caramelized mold, place it in a larger baking dish, then add hot water around it to create a water bath.
- Bake in a low oven until the edges are set and the center still jiggles slightly when you move the mold.
- Let cool slightly, then refrigerate until the flan is cold, firm, and beautifully glossy.
- Run a thin blade around the flan, unmold onto a shallow dish to catch the caramel, then serve with the dulce de leche placed alongside or on top.
Nutrition
Per serving
- Energy
- 417.6 kcal
- Protein
- 14.21 g
- Carbohydrate
- 60.88 g
- Fat
- 12.78 g
- Fibre
- 0 g
- Calcium
- 133.79 mg
- Iron
- 0.22 mg
- Magnesium
- 16.12 mg
