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This week I would like to introduce to you: Flan.

Flan is a classic dessert from where I come from, is the kind of dessert that celebrate all those simple ingredients, it celebrates humbleness, indulgence, exquisiteness and ALSO sophistication. One cannot resist a dessert like this one! Believe me! This is a much-loved dessert in Argentina and 'we Argentinians'love to accompany flan with a dollop of dulce de leche! Is that too much indulgence?!...

Now, let's talk a little bit more about this delicious + simple + easy dessert. Traditional Flan is also known as caramel custard or cre'me caramel. And is a rich oven-baked custard dessert with a layer of soft caramel on top and it's not the same as crème brûlée (which is another kind of custard! they come from the same family though but consistency and texture are a bit different...let's say they are cousins, ok?!) Now, going back to the Flan, Flan is quite popular throughout Latin and Central American countries also in Spain, and every country has their own variation on 'how to prepare flan'. Although every flan recipe will vary depending on country, regions, cooking time, procedure, flavors, textures and liquids or milk substitutes, at the end they all taste delicious. Flan has conquered many palates, and has also spread in popularity as far as the U.S, Philippines and also Japan! Amazing,no?!

However, this Argentinian Style flan recipe it’s made with eggs, milk, sugar and vanilla essence. Only five ingredients are needed to create this Awesome dessert! Now, about the recipe; the caramel is a great complement to the flan but when making the caramel make sure you work quickly. Caramel is not difficult to make at all, it's just delicate. But I also added some tips that can help you when making caramel! Just let me know how it goes!

Now, about serving dishes; I always use little ramekins, I personally prefer serving the flan in individual-size dishes {ovenproof dishes} just because is super practical! But you can use any ovenproof dish you like, either large or small; ovenproof small teacups or bowls or a large round oven-proof pie dish (it would work well in a large mold too and will bake in about the same amount of time) Flan it's a terrific dessert worth to try and hopefully you will enjoy making it too.


Makes 8 (depending on ramekin size)

Before Serving:

To remove the flan from ramekins/molds, run a knife around the edges of each of them. Place a plate over the ramekin and using both hands, invert both dishes and shake gently carefully, so that the flan and the liquid sauce/caramel un-mold onto the platter.Flan can be serve warm or cool. Flan can be made the night before. Just keep it in the refrigerator.

'HOW TO' S + Making Caramel Tips:

As I was telling you Caramel is not difficult to make at all,it's just delicate! So as delicate as it is, the first thing to have into account when making caramel is to work quickly + be careful not to burn yourself. #1- Start with 1/2 cup water and 1 cup sugar( don't add any butter, cream or milk to the preparation)just a little bit more water if needed. 2- use a wooden spoon. 3- cook in low-medium heat. 4- Stirring constantly with wooden spoon until the sugar start to dissolve and it's color turn from a light golden to dark brown. 5- Texture of the caramel should be a bit thick and will harden almost immediately after pouring into ramekins.

For the caramel:

1/2 C. Water

1 C. Sugar (white sugar/ fine texture) or Coconut sugar for a Refined Sugar-Free version.

For the flan:

4 cups hot milk

1 / 2 cup sugar (or Coconut Sugar for a Refined Sugar-free version.)

6 eggs

1 1/2 tsp. vanilla extract


First preheat oven to 180 ° C / (350 F.)

To prepare the caramel: place sugar and water in a medium saucepan and simmer, stirring, until sugar dissolves. Bring to a boil, reduce heat and let simmer 5 to 10 minutes until caramel is made turning its color turn from golden brown to dark brown. Remove from heat. Working quickly but-- at the same time being careful not to burn yourself-- pour hot caramel into molds and spread throughout the base.

To prepare the custard: place milk and sugar in a saucepan and warm – do not let the milk boil-- over low heat, stirring, until sugar dissolves. In a bowl beat eggs and vanilla for 2 minutes, pour into hot milk and stir. Strain the mixture into a container. Divide the mixture into the coated ramekins /molds and place them in a baking dish. Fill half of it with hot water and bake in bain—marie/ water bath for about 30 minutes or until a knife inserted in center of the custard comes out clean. Allow to cool, then refrigerate at least 4 hours before serving. Enjoy!

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