Flan A La Antigua (Traditional Caramel Custar)

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Servings: 8 Difficulty: Advanced
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Silky smooth vanilla custard with a glossy caramel sauce
Flan a La Antigua (Traditional Caramel Custar recipe image
Flan a La Antigua (Traditional Caramel Custar recipe image
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Flan A La Antigua (Traditional Caramel Custar)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 174.2

Description

Flan a la Antigua is a classic Latin American dessert that combines a rich, creamy custard with a deep, buttery caramel sauce. This traditional treat features whole eggs and yolks for an incredibly smooth, velvety texture that sets perfectly when baked in a water bath. The subtle aromatics of cinnamon, vanilla, and citrus rind infuse the milk base, creating a complex and comforting flavor profile. It is the perfect ending to a festive dinner or a quiet Sunday afternoon. While it requires patience to bake and cool, the result is a stunning, jiggly dessert that slices cleanly and serves beautifully.

Ingredients

Directions

  1. Prepare the caramel by heating 3/4 cup sugar in a small, heavy frying pan over low heat until it begins to dissolve.
  2. Shake the pan slightly without stirring until all the sugar has melted completely.
  3. Increase the flame and let the sugar bubble and turn a deep amber color.
  4. Pour the hot caramel into the flan mold and quickly rotate it in a circular motion to coat the bottom and sides up to 2 inches.
  5. If the caramel thickens before coating, gently warm the mold in hot water and continue rotating until evenly coated.
  6. Set the caramel-coated mold aside to cool and harden slightly.
  7. Combine milk, salt, 1/2 cup sugar, cinnamon stick (or vanilla bean), and citrus rind in a saucepan.
  8. Bring the mixture slowly to a boil, stirring until the sugar dissolves.
  9. Reduce heat and simmer gently until the milk has reduced by about 2/3 cup.
  10. Remove from heat and discard the cinnamon stick and citrus rind. Allow the milk mixture to cool to tepid.
  11. Preheat the oven to 325F (163C) with a rack positioned on the lowest rung.
  12. Beat the whole eggs and egg yolks together in a bowl.
  13. Stir the beaten eggs into the tepid milk mixture until well combined.
  14. Strain the custard mixture through a fine-mesh sieve into the prepared flan mold to ensure smoothness.
  15. Place the flan mold in a large roasting pan and fill the pan with hot water until it reaches halfway up the sides of the mold.
  16. Bake for approximately 2 hours, or until a skewer inserted into the center comes out clean.
  17. Remove the flan from the oven but leave it in the water bath for 15 more minutes.
  18. Remove the flan from the water bath and allow it to cool completely at room temperature.
  19. Refrigerate the flan for at least 4 hours, preferably overnight, before unmolding and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 174.2kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.5mg1%
Total Carbohydrate 45.0g15%
Dietary Fiber 0.0g0%
Sugars 45.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the caramel is poured immediately into the mold as it hardens quickly upon cooling. If it becomes too hard to spread, warm the mold slightly.

Use a water bath (bain-marie) to ensure gentle, even cooking which prevents cracks and curdling in the custard.

For best results, chill the flan overnight. This allows the caramel to soften slightly, making it easier to unmold.

To unmold, run a thin knife around the edge of the flan, place a serving plate upside down over the mold, and flip quickly. Shake gently if needed.

Keywords: flan, caramel, custard, dessert, traditional, latin, mexican, spanish, baked, water bath, vanilla, cinnamon, eggs, milk, sweet, creamy
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