Flan con crema de Mantecol

90 mins
Serves 1
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Directions

  1. 1Put 1 liter of milk, 1 cup sugar and vanilla essence or vanilla beans in a pot over low heat until the milk heats up without boiling.
  2. 2Put 1 liter of milk, 1 cup sugar and vanilla essence or vanilla beans in a pot over low heat until the milk heats up without boiling.
  3. 3Put 1 liter of milk, 1 cup sugar and vanilla essence or vanilla beans in a pot over low heat until the milk heats up without boiling.
  4. 4In a pan, put 1 cup of sugar over low heat and leave it until it melts and turns an amber color.
  5. 5In a pan, put 1 cup of sugar over low heat and leave it until it melts and turns an amber color.
  6. 6In a pan, put 1 cup of sugar over low heat and leave it until it melts and turns an amber color.
  7. 7Pour the melted caramel into a flanera and spread quickly before it hardens.
  8. 8Pour the melted caramel into a flanera and spread quickly before it hardens.
  9. 9Pour the melted caramel into a flanera and spread quickly before it hardens.
  10. 10Break 10 eggs and unite them without overbeating.
  11. 11Break 10 eggs and unite them without overbeating.
  12. 12Break 10 eggs and unite them without overbeating.
  13. 13Gradually add the warm milk to the eggs while mixing.
  14. 14Gradually add the warm milk to the eggs while mixing.
  15. 15Gradually add the warm milk to the eggs while mixing.
  16. 16Pass the mixture through a strainer to ensure it is smooth.
  17. 17Pass the mixture through a strainer to ensure it is smooth.
  18. 18Pass the mixture through a strainer to ensure it is smooth.
  19. 19Pour the strained mixture into the flanera.
  20. 20Pour the strained mixture into the flanera.
  21. 21Pour the strained mixture into the flanera.
  22. 22Cover the flanera with aluminum foil and place it in a water bath in a low oven for 1 hour to 1 hour and a half.
  23. 23Cover the flanera with aluminum foil and place it in a water bath in a low oven for 1 hour to 1 hour and a half.
  24. 24Cover the flanera with aluminum foil and place it in a water bath in a low oven for 1 hour to 1 hour and a half.
  25. 25Once removed from the oven, it should jiggle slightly; let it cool and then refrigerate for 1 night.
  26. 26Once removed from the oven, it should jiggle slightly; let it cool and then refrigerate for 1 night.
  27. 27Once removed from the oven, it should jiggle slightly; let it cool and then refrigerate for 1 night.
  28. 28The next day, turn the firm flan over to unmold.
  29. 29The next day, turn the firm flan over to unmold.
  30. 30The next day, turn the firm flan over to unmold.
  31. 31To make the Mantecol cream, whip 200 grs of cream with two tablespoons of sugar until it's about to thicken.
  32. 32To make the Mantecol cream, whip 200 grs of cream with two tablespoons of sugar until it's about to thicken.
  33. 33To make the Mantecol cream, whip 200 grs of cream with two tablespoons of sugar until it's about to thicken.
  34. 34In a separate pot, heat 150 grs of Mantecol with 50 ml of cream over low heat until it melts.
  35. 35In a separate pot, heat 150 grs of Mantecol with 50 ml of cream over low heat until it melts.
  36. 36In a separate pot, heat 150 grs of Mantecol with 50 ml of cream over low heat until it melts.
  37. 37Add the melted Mantecol mixture to the whipped cream and integrate well.
  38. 38Add the melted Mantecol mixture to the whipped cream and integrate well.
  39. 39Add the melted Mantecol mixture to the whipped cream and integrate well.
  40. 40Serve the Mantecol cream over the flan, adding threads of dulce de leche sauce if desired.
  41. 41Serve the Mantecol cream over the flan, adding threads of dulce de leche sauce if desired.
  42. 42Serve the Mantecol cream over the flan, adding threads of dulce de leche sauce if desired.

Ingredients

  • 1 l milk
  • 1 l milk
  • 1 l milk
  • 200 grs sugar (for flan)
  • 200 grs sugar (for flan)
  • 200 grs sugar (for flan)
  • chorrito vanilla essence
  • chorrito vanilla essence
  • chorrito vanilla essence
  • vanilla beans
  • vanilla beans
  • vanilla beans
  • 200 grs sugar (for caramel)
  • 200 grs sugar (for caramel)
  • 200 grs sugar (for caramel)
  • 10 eggs
  • 10 eggs
  • 10 eggs
  • 200 grs cream (for Mantecol cream)
  • 200 grs cream (for Mantecol cream)
  • 200 grs cream (for Mantecol cream)
  • 2 cdas sugar (for Mantecol cream)
  • 2 cdas sugar (for Mantecol cream)
  • 2 cdas sugar (for Mantecol cream)
  • 150 grs Mantecol
  • 150 grs Mantecol
  • 150 grs Mantecol
  • 50 ml cream (to melt Mantecol)
  • 50 ml cream (to melt Mantecol)
  • 50 ml cream (to melt Mantecol)
  • hilos dulce de leche sauce
  • hilos dulce de leche sauce
  • hilos dulce de leche sauce

Equipment

potpanflanerastraineroven

Tips

  • Do not overbeat the eggs when uniting them.
  • Strain the flan mixture for a smooth result.
  • Cover the flan with aluminum foil for baking.
  • Heat milk just enough to dissolve sugar, do not boil.
  • Do not touch the sugar for the caramel until it melts.
  • Let the flan chill overnight in the refrigerator.