Flan Mixto

Name: Flan Mixto
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 10
Cuisine: Argentina
Ingredients: Sugar, for caramel — 200 g (1 cup); Water — 60 ml (1/4 cup); Large eggs — 4; Whole milk — 500 ml (2 cups); Sugar, for custard — 100 g (1/2 cup); Vanilla extract — 1 tsp; Dulce de leche, to serve — 150 g (1/2 cup); Whipped cream, to serve — 150 ml (2/3 cup)

The Quirky Foodster Team

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20 min

Prep

55 min

Cook

Servings

Ingredients

Sugar, for caramel — 200 g (1 cup)
Water — 60 ml (1/4 cup)
Large eggs — 4
Whole milk — 500 ml (2 cups)
Sugar, for custard — 100 g (1/2 cup)
Vanilla extract — 1 tsp
Dulce de leche, to serve — 150 g (1/2 cup)
Whipped cream, to serve — 150 ml (2/3 cup)

Method

Make the caramel: heat sugar and water in a saucepan until deep amber. Pour immediately into the flan mould, tilting to coat the base.
Whisk eggs, milk, sugar and vanilla together until smooth, then strain to remove any lumps.
Pour the custard over the set caramel in the mould.
Place the mould in a roasting tin, add hot water halfway up the sides (bain-marie), and bake at 160°C (320°F) for 45-55 minutes until just set with a slight wobble.
Cool completely, then chill at least 4 hours or overnight.
Run a knife around the edge and invert onto a serving plate. Serve with a generous spoon of dulce de leche and whipped cream.

Introduction: Flan mixto is a classic Argentine restaurant dessert: a silky caramel egg custard served with both dulce de leche and whipped cream, a doubling-down on sweetness that reflects the country’s deep affection for dulce de leche in nearly every dessert context.

Cultural Background: Flan mixto is a classic Argentine restaurant dessert: a silky caramel egg custard served with both dulce de leche and whipped cream, a doubling-down on sweetness that reflects the country’s deep affection for dulce de leche in nearly every dessert context.

Tips: Watch the caramel closely – it can go from golden to burnt within seconds. A water bath is essential for a smooth, crack-free custard.

Variations: Flan de coco: add desiccated coconut to the custard mixture for a coconut variation.

Vegetarian/Vegan: Vegetarian: Naturally vegetarian. Vegan: Use a plant-based egg custard substitute (such as a cornstarch-and-coconut-milk based custard) and dairy-free dulce de leche and cream; texture will differ from the classic egg-set version.

Storage: Refrigerate covered for up to 3 days.

Reheating: Not applicable – served chilled.

Nutrition: Per serving: 340 kcal, 8 g protein, 12 g fat, 50 g carbohydrate, 0 g fibre.

FAQs:

Q: Why is my flan rubbery?

A: It was likely overbaked; remove it from the oven while the centre still has a gentle wobble, as it continues to set while cooling.