Directions
- 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.
- 2In a pan, put 1 cup of sugar over low heat and leave it until it melts and turns an amber color.
- 3Pour the melted caramel into a flanera and spread quickly before it hardens.
- 4Break 10 eggs and unite them without overbeating.
- 5Gradually add the warm milk to the eggs while mixing.
- 6Pass the mixture through a strainer to ensure it is smooth.
- 7Pour the strained mixture into the flanera.
- 8Cover 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.
- 9Once removed from the oven, it should jiggle slightly; let it cool and then refrigerate for 1 night.
- 10The next day, turn the firm flan over to unmold.
- 11To make the Mantecol cream, whip 200 grs of cream with two tablespoons of sugar until it's about to thicken.
- 12In a separate pot, heat 150 grs of Mantecol with 50 ml of cream over low heat until it melts.
- 13Add the melted Mantecol mixture to the whipped cream and integrate well.
- 14Serve the Mantecol cream over the flan, adding threads of dulce de leche sauce if desired.
Ingredients
- 1 l milk
- 200 grs sugar (for flan)
- chorrito vanilla essence
- vanilla beans
- 200 grs sugar (for caramel)
- 10 eggs
- 200 grs cream (for Mantecol cream)
- 2 cdas sugar (for Mantecol cream)
- 150 grs Mantecol
- 50 ml cream (to melt Mantecol)
- 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.
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