Guatemalan Dessert: Flan Antigüeño

Guatemalan Cuisine: Flan Antigüeño

Wow, I can’t believe it took me 1,420 days to show you the world-famous caramel flan antigüeño. Bad Rudy, bad. Well, as the cliché saying goes, better late than never.

So, here’s something sweet I would like to share with you for the beginning of the week. I wonder if Amanda from Antigua Flavors and Colors is already selling flan antigüeño? You should stop by her AntiguaFC.com site anyway to order some Guatemalan sweet goodies for this week. I heard she’s selling authentic Finca Filadelfia coffee now. 😉

If you have a recipe for the flan antigüeño, please, share it with the rest of us.

UPDATE: Thanks to Laura for sharing her recipe with us.

Laura’s Flan
serves 10-12

Ingredients:
For filling:
1 can evaporated milk (any 10-15 oz can will do)
3 cups whole milk (or more, see directions below)
1.5 tsp vanilla extract (the real stuff)
5 whole eggs
4 egg yolks
3/4 cup sugar (or more depending on how sweet you like your flan)
pinch of salt

For caramel:
1 1/4 cups sugar

Also needed, flan mold or a good 5×9 loaf pan, and mesh sieve. Make sure that your flan dish can fit inside a larger dish filled with water as this is critical for the cooking.

Directions:
Preheat the oven to 325.
Boil water in a saucepan for the bainmarie (water bath).
Heat1 1/4 cups sugar in a small saute pan under low heat until it melts completely and turns a medium brown color. Stir so that the sugar doesn’t burn. Carefully, pour the melted sugar into the bottom of your flan mold and let cool.

Beat the eggs and yolks with a pinch of salt, pour through a fine mesh sieve. Then mix in 1/2 cup (or more) of sugar.

Mix the can of evaporated milk with regular milk until you have 5 cups. Heat the mixture until almost boiling. (I do this part in the microwave.) Whisk the hot milk slowly into the egg mixture. Add the vanilla extract.

Pour the mixture into your flan mold. Place mold in your bain marie (with water at least halfway up the pan that the flan is cooking in). Put the whole thing in the oven. The water shouldn’t boil so if it is boiling at 325 you need to turn down the heat.

Cook until the flan is just set. It should still jiggle at this point, but just a little. Remove from the oven and let cool to room temperature. Then cover tightly and place in the refrigerator for at least 24 and up to 72 hours before un-molding.

To un-mold, slide a knife around the edges of your pan to loosen the flan. Then you can flip it over quickly onto a plate. When you un-mold the pan, if there is extra caramel in the pan, you can add a little water and heat it to get more caramel out.

¡Buen provecho!

© 2010 – 2013, Rudy Giron. All rights reserved.

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  • yummmmmmmmmmm!

  • Ah, daaaaaaamn! I’m craving for it!!!!!!!!!! Not fair, Rudy, not Fair at all!!!!!

  • Bquevedom

    I am sorry, but the recipe posted here is not the Flan Antigüeño!!!!   The referred dessert is a concoction that includes some sort of cake, syrup, Guatemalan candied fruits as figs, oranges, sweet potatoes and “chilacayote”, as well as custard, all dusted with cinnamon.  
    I am a fan of this “flan” and eat it each time I go to Antigua.  I have also been searching for the recipe to no avail.
    Beatriz Quevedo

  • MAC

    This flan recipe is definitely NOT flan antigueño. This is just a regular custard dessert. Flan antigueño is completely different.