In Argentina there are a variety of typical desserts to order when eating out.
Some of the most common options at Argentine restaurants are: (we will eventually post all of them)
- panqueque de manzana
- panqueque de dulce de leche
- ensalada de frutas (fruit salad) con helado de crema
- arroz con leche
- isla flotante
- flan casero con crema y dulce de leche
- queso y dulce (batata o membrillo)
- mousse de chocolate
One of my all time favorite Argentine desserts and the topic and recipe of this post is the “Flan casero con Dulce de Leche y Crema”.
Flan, or most commonly known everywhere as Creme Caramel or Flan de Leche, has taken on different shapes and styles in different regions in the world and South America. In the case of Argentina, it is cooked au-bain-marie, with sugar caramel, and served with dulce de leche and fresh cream on the side.
Flan is a spin-off of a the standard global custard – where in this case some caramel is poured into the mold before adding the mixture…then its cooked in the oven and when done is turned over with the caramel melted on top!
Today, I made a flan at home and below is the easiest home made recipe to enjoy with your loved ones!
How to make a flan from scratch:
250 grs. of sugar for the caramel
1L milk (whole or semi skimmed)
250 grs. of sugar
1 vanilla pod (or 1 tbs vanilla extract)
Preheat your oven at 350deg F, prepare a pan to au bain-marie the flan by pouring in some hot water.
In a small heavy saucepan, heat the sugar on medium heat until it melts & turns in a beautiful golden colour. Be careful not to let it burn. Don’t use any ustensil to stir the caramel. When it’s done, quickly pour it in your baking recipient.
Heat your milk on medium heat but don’t let it boil. Split your vanilla pod in half & scrape off the seeds inside the milk. Turn off the heat & let the pod infuse in the milk.
Beat your eggs with 4tbs sugar.
Sieve the milk & the eggs & add both together. Stir in the fresh cream.
Pour into your baking recipient. Bake au bain marie until the mixture is set.