The recipe for Chino’s superflan

Dear readers, the end of the year holidays, days of giving thanks to God, Christmas and New Years, as well as meetings with family or friends are approaching by leaps and bounds. I’m going to come forward to offer you this wonderful recipe from my sister Fernanda. The explanation of why it is superfluous is simple, since it has required many tests so that the result is a creamy and spectacular flan, worthy of any party table. And it’s from Chino because my brother-in-law (who we call that) is the main taster of that delicacy.

I hope you enjoy it and thank your cook today.

Ingredients:

8 egg yolks

1 can of condensed milk

1 can of evaporated milk

¼ cup sugar

½ cup heavy cream

Candy

1 ½ cups sugar

Elaboration:

1. Prepare the mold where you are going to put it; it is better to use a classic one made of aluminum or with Teflon. In a medium skillet, put the one and a half cups of sugar over medium heat. With great patience, allow the sugar to completely melt and turn a caramel color.

2. As soon as it is ready, pour this caramel into the mold where we will cook the flan and try to smear the bottom and walls with the caramel. Have it ready.

3. In a blender put all the ingredients for the flan, egg yolks, condensed and evaporated milk, sugar and heavy cream. Blend very well to incorporate the ingredients. Close this preparation into the mold with the caramel.

4. Put the mold in a bain-marie, inside the oven, and cook at 350º F or 175º C for one hour, until well cooked. Remove the flan from the oven and let it cool before unmolding it. I tell them that it is better to do it very early in the morning or the day before to refrigerate it for at least 6 hours, because that way it compacts and unmolds perfectly.

5. When serving with a thin knife, separate the edges of the flan from the mold and turn it into a nice source. The success.

Note. Makes approximately 12-15 servings.

Recipe by Fernanda Baquerizo de Guzmán.