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Caramel flan, porteño style


  • 1 liter of milk cream
  • 7 Units of egg yolks
  • 150 Grams of Sugar
  • 5 Milliliters of Vanilla Essence

For the caramel

  • 100 Grams of Sugar
  • 20 Milliliters of Water


Beat the egg yolks with the sugar until the sugar is completely dissolved. Meanwhile, boil the cream with the vanilla essence while stirring constantly. Remove from the heat and mix both mixtures quickly, avoiding cooking the yolks.

In a frying pan, place the sugar with the water, without stirring, until the caramel is obtained. Stir the pan constantly to avoid burning.

Add the caramel in the mold, and quickly spread it all over the base of the mold.

Add the flan mixture into the mold, place in the oven and bake in a bain-marie at 170°C for 45 minutes.

After this time, let cool at room temperature for 2 hours, unmold carefully and keep refrigerated.

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