Stop by any Argentinian restaurant, supermarket or bakery and you’ll most likely come across this sweet vanilla and caramel flavored treat. It’s a dish that locals are familiar with and grew up enjoying as an Argentinian family tradition. Although a simple dish, only with the correct mix of ingredients, and a well-executed recipe, can you successfully create this dish known for its ability to evoke fond childhood memories. But even more so, the tried-and-true simplicity of the dish reinforces culinary values that Hilton Buenos Aires’ Chef Nari believes ring true even outside of the kitchen. “It’s important to know the basics of pastry-making and maintain the essence of our traditions so we can evolve over the years without forgetting our roots,” said Chef Nari.
For the caramel sauce:
• 3.5 oz. Sugar
• 1/3 cup Water
• 1 teaspoon Glucose Syrup
For the cream:
• 1/4 cup Milk
• 4 Egg Yolks
• 2 Eggs
• 1.7 oz. Sugar
• 1 teaspoon Pure Vanilla Extract
Directions
For the caramel sauce:
Pour the sugar into a saucepan and cover it with water, then add the glucose syrup. Start cooking at a low temperature until the sugar is completely melted and gooey. Quickly pour into individual flan or custard cups.
For the cream:
Start heating the milk at a low temperature. Using a standing mixer, mix eggs, yolks and sugar for about a minute or until thoroughly combined. While mixing, slowly pour in milk and then pure vanilla extract. Pour mix into the cups. Bake flan in an oven at 90 C (194 F) until solid (You can check with a knife just to the side of center. If it comes out clean, the flan is ready!). Let it cool for at least one hour before serving.
