This simple dessert has a huge following in Argentina.
There is a very old (and “moretimerequiredinfrontofthestove”)
recipe.
But I’m sure you will prefer this on: really easy and quick !
Ingredients:
-
1 can (14 oz condensed milk)
-
4 eggs
-
1 teaspoon vanilla extract
-
2 cups warm water (or
you can use milk)
-
1/2 cup sugar
-
Toping:
Dulce de leche (caramel spread or
“cajeta” you’ll find it in Latin markets)
Crème chantilly or whipped crème
Method:
-
Preheat oven to 350 F
-
In a 8 inch x 3 inch loaf pan make caramel: put
the loaf pan with the sugar over the flame, stir constantly until the sugar is
dissolved (5/7 minutes) and brown. Spread all over the loaf pan covering the
bottom and the sides. (or you can make the caramel in a small saucepan and pour
in the loaf pan when is ready. I do it like that when I’m going to make more
than one flan)
-
In a bowl: beat the eggs, add the 2 cups of warm
water, the vanilla extract and the condensed milk. Mix.
-
Pour the mix in the caramelized pan
-
Cook “bath Mary method” for 50 to 60 minutes (or probably a little more, just introduce a thin knife
in the middle and if it come out clean it’s done!)
-
Remove from the oven and from the water. Let
cool room temperature and chill in the fridge for al least 4 hours.
-
Gently loosen from pan with a knife, put the
serving plate over the pan and invert (flip) the serving plate with the flan.
-
Pour any remaining caramel over the flan.
-
Serve topped with dulce de leche and whipped
creme: that is “mixto”: both toping at the time.
-
You can eat it with one of the toping or just “as
is” also
