Mixed Flan
A milk and egg custard dessert with artisanal caramel, served with a side of dulce de leche and whipped cream.
80 min
Medium
Rioplatense
6 servings
The story behind
The mixed flan is the perfect ending to any meal looking to evoke nostalgia. What makes this version special is the balance between the silkiness of the custard and the contrast of its sides: the dulce de leche adds density and sweetness, while the cream softens every bite. It is a dish that, despite its simplicity, requires precision in baking to achieve that smooth texture without bubbles. A true classic that never fails.
Instructions
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1Prepare a smooth caramel with part of the sugar and coat the bottom of the molds.
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2Mix the milk with the remaining sugar, eggs, and vanilla without over-beating to avoid bubbles.
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3Pour the mixture into the molds and bake in a water bath (baño María) at 160°C for about an hour.
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4Let it cool completely before unmolding.
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5Serve with a generous dollop of dulce de leche and another of whipped cream on the sides.
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