The classic and unique flan, a dessert that appeals to adults and children around the world, in Argentina is one of the favorite and we like with a good amount of whipped cream and dulce de leche.


For the Caramel:
  • 1/2 cup sugar
  • 2 T Water
Flan :
  • 2 cup Milk
  • 2 cup Cream
  • 1 vanilla bean
  • 1/2 cup Sugar
  • 9 yolks
  • 4 eggs
  • Pinch salt

With the oven rack in the center, preheat the oven to 325 degrees. 

In a medium saucepan, combine the cream, milk, Vanilla, salt and sugar bring to a simmer.

Remove from heat.

Meanwhile, in another saucepan, combine the sugar and water. For the caramel

Stir over low heat until the sugar dissolves, then raise the heat to high, and cook until the mixture turns into a dark brown syrup.

Quickly pour the caramel into individual ramekins or into the large flanera dish.

swirl the caramel around the ramekins or Flanera, tilting so that caramel comes about halfway up the sides of each dish

In a medium bowl, whisk the eggs.

Gently add the cream mixture into the egg mixture.

Pour into ramekins, and set ramekins into a baking dish.

Pour hot water into the baking dish, until the water comes about halfway up the sides of the ramekins.

Cover with aluminium foil.

Bake until the flan is set, about 45 minutes.

Set on a rack and cool.

Chill until cold, for 2 hours or overnight.

To serve, run a knife around the edge of each flan, and turn it over onto a plate.  Lift off the ramekin, and let the syrup to run over the flan.