LAST UPDATED ON
Today we are heading to Argentina! I cannot believe my culinary marathon will come soon to an end 🙂 I was almost getting into a rhythm of cooking 2 dishes per day. I know for sure 2 people who will be very disappointed our around the world adventure will finish. For today I have made an Argentinian Caramel Flan, a very light dessert that reminds me of creme brûlée. If you love creme brûlée, you be delighted with this Argentinian dessert. It doesn’t have that hard, burnt sugar finish on the top but plenty of caramel.
Speaking of caramel, I was nervous starting making it, being my first time 🙂 The recipe I have chosen gave me more headaches that I needed it. My first attempt was a disaster, the mix was looking like sea salt, having nothing to do with the running golden/ brown caramel. My second one was almost the same. By this time I was starting to wonder if the person who wrote that recipe was even able to come close to what is called caramel. There was no way you could achieve that with the ingredients and method shown. So, I started looking for other caramel recipes and Thank God, I found a couple of them. To my biggest surprise, had nothing to do with my initial one 🙁
This time, everything went smooth, the caramel came together just perfect and I was able to go to the next step of my dessert. Did it ever happen to you, to find a recipe that will not work at all? Such a disappointment…..
- Caramel Sauce
- 4 tbsp butter
- 1/4 cup heavy cream
- 1/2 cup sugar
- 2 cups hot milk
- 1/4 cup sugar
- 3 eggs
- 1 tsp vanilla extract
Combine all ingredients on the stove top and heat on a medium heat, constantly stirring.
Cook the mixture until it starts to boil, keep stirring constantly and let it boil for 5 minutes before you remove from heat. Make sure it gets up to about 200 degrees during the boiling time. Working quickly, at the same time being very careful not to burn yourself, pour hot caramel into molds and spread throughout the base. Set aside.
Preheat oven to 350F/ 180C.
Place milk and sugar in a saucepan and warm – do not let the milk boil-- over low heat, stirring, until sugar dissolves. In a bowl beat eggs and vanilla for 2 minutes, pour into hot milk and stir. Strain the mixture and divide it into the coated ramekins /molds and place them in a baking dish. Fill half of it with hot water and bake in water bath for about 30 minutes or until a knife inserted in center of the custard comes out clean. Allow to cool, then refrigerate at least 4 hours before serving.