Receta De Flan Antigua
Description
This Receta De Flan Antigua is a classic Spanish-inspired dessert featuring a creamy, egg-rich custard bathed in homemade caramel. The combination of whole eggs, extra yolks, and half-and-half creates an incredibly smooth and velvety texture. The caramel, made from a blend of granulated and dark brown sugars, adds a deep, molasses-like sweetness that perfectly complements the vanilla-infused custard. Ideal for family gatherings, holidays, or a special treat after a hearty meal, this flan requires patience but rewards you with an elegant, restaurant-quality finish. It sets firmly yet remains tender, offering a luxurious mouthfeel with every spoonful.Ingredients
Directions
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Preheat oven to 325 degrees Fahrenheit (163C).
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In a heavy skillet, combine the granulated sugar and dark brown sugar over medium heat.
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Melt the sugars without stirring, swirling the pan occasionally, until the mixture turns a dark golden amber color, about 5 minutes.
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Immediately pour the hot caramel into the bottom of a 2-quart flan dish or 9 single-serving ramekins.
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Tilt and swirl the dish to coat the bottom and sides evenly with caramel; set aside to cool and harden.
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In a large bowl, beat together the whole eggs and egg yolks.
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Add the half-and-half, sugar, and salt to the egg mixture.
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Whisk until the sugar is completely dissolved.
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Stir in the vanilla extract.
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Strain the custard mixture through a fine-mesh sieve into the prepared caramel-coated dish to ensure smoothness.
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Place the flan dish inside a larger roasting pan.
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Fill the roasting pan with hot water until it reaches halfway up the sides of the flan dish.
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Cover the top of the flan dish loosely with aluminum foil.
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Bake for 1 hour and 30 minutes, or until a knife inserted into the center comes out clean.
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Remove from the oven and allow to cool slightly at room temperature.
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Refrigerate for at least 4 hours, or preferably overnight, to set completely.
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To serve, run a thin knife around the edge of the flan to loosen it.
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Place a serving plate upside down over the flan dish.
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Quickly and confidently flip the dish and plate over simultaneously.
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Gently lift the dish away, allowing the caramel sauce to pour over the flan.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 912.7kcal
- % Daily Value *
- Total Fat 50.1g78%
- Saturated Fat 28.5g143%
- Cholesterol 345.9mg116%
- Sodium 1348.8mg57%
- Total Carbohydrate 122.9g41%
- Dietary Fiber 0.0g0%
- Sugars 122.5g
- Protein 11.7g24%
* 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
Storage: Cover tightly with plastic wrap and refrigerate for up to 5 days.
Substitutions: You can substitute whole milk for half-and-half for a lighter, though less rich, custard. For a deeper flavor, add a splash of coffee or rum to the caramel.
Safety: Be careful when handling hot caramel as it can cause severe burns. Do not touch the sugar while it is melting.
Variations: Garnish with toasted pecan halves, whipped cream, or fresh berries before serving.
Tip: If making individual ramekins, reduce baking time to about 45-50 minutes, checking for doneness with a knife.
Optional Syrup: For an extra rum and brandy syrup, caramelize 1 cup sugar, add 6 oz water and stir until dissolved, boil until thick, then stir in 1 oz brandy and 1 tbsp rum extract. Serve alongside the flan.
