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ARGENTINIAN CREME CARAMEL

In Argentina they have found a short cut to the Creme Caramel, its called a Flan, much simpler to make and as delicious.

ARGENTINIAN FLAN

Caramel Sauce:

150 g (5 oz) sugar

4 tbs water

Flan

1 condensed milk can - 400 g (14 oz)

milk ( use the can to measure = 1 can )

6 large eggs

90 g (3 oz) desiccated coconut 

  

Caramel sauce:

  • To caramelize the molds: Put sugar and water in a skillet or pan with heavy bottom, first on high heat and then, when it begins to brown, lower heat to 7 (out of 9) and stir. Avoid burning. Put in the ramekins at the bottom and sides.

Flan

  • Preheat oven to 180ºC (350°F), and leave the tray in which you will put the bain marie.

  • Mix milk and condensed milk (and incorporate the grated coconut if wanted).

  • Beat the eggs until frothy and add them to the mixture. Fill the prepared molds, cover them with foil and place in a tray with hot water (up to half the height of the custard) to make a double boiler.

  • Put in the pan that was left in the oven and cook 35-40 minutes or until the custard is solid (prick with a needle, if dry the flan is ready). Let cool before unmolding. Put in fridge and serve with with some whipped cream if you wish.

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