Dubbed "manjar del cielo," or heavenly delight, this flan truly lives up to its name. The recipe calls for crafting a large, ambrosial flan in a 20 cm diameter mold, enveloped in a deep amber caramel that not only looks stunning but also adds a rich, buttery flavor. This flan is creamy, custardy, and infused with a hint of vanilla, embodying a classic dessert that feels both comforting and luxurious.
Why You'll Love This: Flan is universally cherished for its simplicity and elegance. This version, with its velvety texture and decadent caramel sauce, offers a perfect balance of sweet and creamy. Each spoonful melts in your mouth, delivering a blissful dessert experience. The vanilla's subtle aroma enhances the rich flavors, making each bite more delightful than the last.
Perfect Occasion: This flan is ideal for any celebration where you want to impress your guests without needing overly complex preparations. It's perfect for family gatherings, holiday dinners, or as a sumptuous finish to a lovely meal with friends. It also makes a wonderful dessert for festive occasions like birthdays and anniversaries, where a touch of traditional elegance is appreciated.
Decoration Tips: Serve this flan on a beautiful serving plate to highlight its golden caramel glaze. Garnish with a few edible flowers or mint leaves for a touch of color. For a little extra indulgence, accompany each slice with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re feeling adventurous, a sprinkle of cinnamon or nutmeg can add a warm, spicy note.
Ingredients for the Caramel:
- 200 grams of sugar
Ingredients for the Flan:
- 1,200 ml of whole milk
- 380 grams of sugar
- 6 eggs
- 1 tablespoon of vanilla extract
Instructions:
- Prepare the Caramel:
- Place the sugar in a saucepan over medium heat. Allow the sugar to melt without stirring until it is completely dissolved and turns a dark amber color. Be careful not to burn it.
- Quickly pour the caramel into a flan mold, tilting it to coat the sides evenly. Set aside to harden.
- Prepare the Flan Mixture:
- In a saucepan, combine the milk and half of the sugar. Bring to a boil and simmer for 10 minutes.
- In a mixing bowl, beat the eggs with the remaining sugar and vanilla until thick and frothy.
- Gradually pour the hot milk into the egg mixture, whisking continuously to prevent the eggs from scrambling.
- Bake the Flan:
- Preheat your oven to 170 degrees Celsius.
- Pour the flan mixture into the caramel-lined mold. Place the mold in a larger baking dish and fill the dish with hot water to about halfway up the sides of the flan mold.
- Bake in the water bath for about 60 minutes, or until the flan is set and jiggles like gelatin when gently shaken.
- Cool and Unmold:
- Allow the flan to cool to room temperature, then refrigerate for at least 8 hours.
- To unmold, dip the bottom of the flan mold in hot water for a few seconds to loosen the caramel. Run a knife around the edges of the flan, then invert onto a serving plate.
Enjoy this divine dessert that brings a slice of heaven to your table!