Desserts
Flan Mixto
Ingredients
- - 200 g (1 cup) sugar, for caramel
- - 60 ml (1/4 cup) water
- - 4 large eggs
- - 500 ml (2 cups) whole milk
- - 100 g (1/2 cup) sugar, for custard
- - 1 tsp vanilla extract
- - 150 g (1/2 cup) dulce de leche, to serve
- - 150 ml (2/3 cup) whipped cream, to serve
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.
A: