FLAN RECIPE : FLAN AL CARAMELO HOMEMADE FLAN A LA CARAMEL 'ARGENTINIAN STYLE'

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 richoven-baked custard dessert with a layer of soft caramel on top and it's not the same as crème brulee (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, and every country has their own variation on 'how to prepare flan'.

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

Preparation:

• 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:

• 1-Place milk and sugar in a saucepan and warm – do not let the milk boil-- over low heat, stirring, until sugar dissolves. 
• 2-In a bowl beat eggs and vanilla for 2 minutes, pour into hot milk and stir. 
• 3-Strain the mixture into a container. 
• 4-Divide the mixture into the coated ramekins /molds and place them in a baking dish. 
• Read more please visit : www.aldentegourmet.com

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