Flan Mixto
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 people
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Course
Dessert
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Cuisine
Argentinian, Uruguayan
Flan Mixto
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The flan mixto or flan casero mixto is a popular Argentinian, Uruguayan and Mexican dessert. Caramel custard with dulce de leche and whipped cream.
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Ingredients
- 8 eggs
- 1 vanilla pod
- ¾ cup caster sugar
- 4 cups whole milk
For the caramel
- ½ cup caster sugar
- 2 tablespoons water
For the garnishing
- 6 tablespoons dulce de Leche
- ¾ cup very cold whipping cream
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
Equipment
- 6 ramekins
Instructions
Caramel
- Combine water and sugar in a heavy-bottomed saucepan.
- Heat the mixture, stirring the pan regularly. The sugar should be soaked in water to facilitate even cooking.
- As soon as it starts to boil, the syrup clears up. The caramel is colored.
- As soon as the blond color appears, remove the pan from the heat and immerse it in a bath of very cold water to immediately stop cooking.
- Distribute the caramel in the bottom of 6 individual flan molds or ramekins (or a single flan mold). Let cool.
Flan
- Preheat the oven to 300 F (150°C).
- In a non-stick saucepan, boil the milk with ¼ cup (50 grams) of sugar and a vanilla pod split lengthwise.
- Turn off the heat, cover the pan and let the vanilla pod infuse until the milk cools.
- In a bowl, beat the eggs with the remaining ½ cup (100 grams) of caster sugar.
- While continuing to beat, slowly add the milk to the eggs.
- Distribute the mixture thus obtained in the individual molds with the cooled caramel.
- Bake the flans in the over in a bain marie for 45 minutes.
- Let cool to room temperature then place the flans in the refrigerator for at least 6 hours before unmolding them.
- Whip the cream with the sugar and vanilla extract.
- Unmold and serve immediately accompanied by whipped cream and dulce de leche.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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