Receta De Flan Antigua

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.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 9

Calories: 912.7

Dietary: Gluten-free, Vegetarian

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

2/3 cup Gran. sugar (for caramel )
1/4 cup Drk brn sugar (for caramel)
5 Eggs
2 Egg Yolks
4 cup Half & half
1/4 teaspoon Salt
1 cup Sugar
1 tablespoon Vanilla extract

Directions

1
Preheat oven to 325 degrees Fahrenheit (163C).
2
In a heavy skillet, combine the granulated sugar and dark brown sugar over medium heat.
3
Melt the sugars without stirring, swirling the pan occasionally, until the mixture turns a dark golden amber color, about 5 minutes.
4
Immediately pour the hot caramel into the bottom of a 2-quart flan dish or 9 single-serving ramekins.
5
Tilt and swirl the dish to coat the bottom and sides evenly with caramel; set aside to cool and harden.
6
In a large bowl, beat together the whole eggs and egg yolks.
7
Add the half-and-half, sugar, and salt to the egg mixture.
8
Whisk until the sugar is completely dissolved.
9
Stir in the vanilla extract.
10
Strain the custard mixture through a fine-mesh sieve into the prepared caramel-coated dish to ensure smoothness.
11
Place the flan dish inside a larger roasting pan.
12
Fill the roasting pan with hot water until it reaches halfway up the sides of the flan dish.
13
Cover the top of the flan dish loosely with aluminum foil.
14
Bake for 1 hour and 30 minutes, or until a knife inserted into the center comes out clean.
15
Remove from the oven and allow to cool slightly at room temperature.
16
Refrigerate for at least 4 hours, or preferably overnight, to set completely.
17
To serve, run a thin knife around the edge of the flan to loosen it.
18
Place a serving plate upside down over the flan dish.
19
Quickly and confidently flip the dish and plate over simultaneously.
20
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.

Keywords: flan, caramel, custard, dessert, spanish, traditional, vanilla, eggs, half and half, brown sugar, baked custard, creamy, holiday, family dinner, antigua, receta, pudding, spanish dessert, homemade caramel

Read it online: https://www.chefs-mate.com/recipe/receta-de-flan-antigua/