Home Cook Together. Celebrate Life.

Flan Mixto

Serves 8 Dessert vegetarian, gluten-free, Desserts

Flan Mixto

Flan mixto is the sweet finale that once graced the tables of bustling pizzerias across Argentina, now a staple at home celebrations. This caramel custard, topped generously with whipped cream and a velvety layer of dulce de leche, has transcended its humble origins to become a cherished dessert for birthdays, anniversaries, and any occasion that demands something special.

What awaits is a silky custard, rich with the depth of sweetened condensed and whole milk, perfectly contrasted by a caramel glaze that provides just the right hint of bitterness. The crowning layers of airy whipped cream and dulce de leche create a symphony of textures and flavors, inviting each spoonful to melt luxuriously on the tongue.

Ingredients

  • 8eggs
  • 1 can (400 g)sweetened condensed milk
  • the same canwhole milk
  • 200 g (7 oz)sugar — for caramel
  • dulce de leche — to serve
  • whipped cream — to serve

Method

  1. Begin by preparing the caramel. Place 200 g (7 oz) of sugar in a medium-sized saucepan over medium heat. Stir occasionally with a wooden spoon until the sugar melts and turns a deep amber color. Be careful not to let it burn; the caramel should smell rich and slightly nutty. Once ready, quickly pour the caramel into a flan mold, tilting the mold to evenly coat the bottom and sides. Set aside to cool and harden.
  2. In a large mixing bowl, combine 8 eggs, 1 can (400 g) of sweetened condensed milk, and 1 can of whole milk (use the empty condensed milk can to measure). Whisk the mixture gently until smooth and fully blended, ensuring there are no streaks of egg whites visible. This will ensure a uniform and creamy texture in the final flan.
  3. Pour the egg and milk mixture into the prepared caramel-coated mold. Place the mold in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the mold. This water bath, or 'bain-marie', helps the flan cook evenly and prevents it from cracking.
  4. Carefully transfer the baking dish to an oven preheated to 170°C (340°F). Bake the flan for approximately 45 minutes, or until the edges are set but the center still jiggles slightly when shaken. This jiggle indicates the flan will be creamy once cooled.
  5. Remove the flan from the oven and let it cool to room temperature in the water bath. Once cooled, cover the mold with plastic wrap and refrigerate for at least 4 hours, or until completely chilled and firm.
  6. To unmold, run a thin knife around the edge of the flan to loosen it. Place a serving plate over the mold and quickly invert it, allowing the flan to gently release onto the plate. The caramel will flow over the flan, creating a glossy sauce.
  7. Finish the flan mixto by generously spreading dulce de leche over the top, followed by a layer of whipped cream. The combination of these toppings adds sweetness and richness, making it a perfect celebratory dessert.