Ecuadorian Flan

Introduction

History

Flan has its origins in Spain, but it has been adapted and modified in many countries around the world. In Ecuador, flan is a beloved dessert that is often served at special occasions and family gatherings.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to caramelize the sugar properly to achieve that rich, golden color.

- Be careful when adding the hot caramel to the pan, as it can splatter.

- To prevent lumps in the batter, make sure to blend or whisk the ingredients thoroughly.

- Baking the flan in a water bath helps to ensure a smooth and creamy texture.

Serving Suggestions

Serve this flan chilled with a dollop of whipped cream or a sprinkle of cinnamon on top.

Cooking Techniques

Caramelize the sugar carefully to achieve the perfect texture and flavor.

- Use a water bath when baking the flan to ensure even cooking and a smooth texture.

Ingredient Substitutions

You can use almond or coconut milk as a dairy-free alternative to condensed milk.

- Feel free to experiment with different spices or flavorings to customize the flan to your taste.

Make Ahead Tips

This flan can be made ahead of time and stored in the refrigerator for up to 3 days before serving.

Presentation Ideas

Serve the flan in individual ramekins for an elegant presentation, or unmold it onto a plate for a more dramatic effect.

Pairing Recommendations

This flan pairs well with a cup of coffee or a glass of dessert wine for a sweet ending to a meal.

Storage and Reheating Instructions

Store any leftover flan in the refrigerator, covered with plastic wrap. To reheat, place the flan in a warm oven for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of this flan contains approximately 250 calories.

Carbohydrates

Each serving of this Ecuadorian flan contains approximately 30 grams of carbohydrates.

Fats

Each serving of this flan contains approximately 10 grams of fats.

Proteins

Each serving of this flan contains approximately 5 grams of proteins.

Vitamins and minerals

This flan is a good source of calcium and vitamin D from the condensed milk.

Alergens

This flan contains eggs and dairy, so it may not be suitable for those with allergies to these ingredients.

Summary

Overall, this Ecuadorian flan is a delicious dessert that is relatively high in carbohydrates and fats, but it also provides some essential vitamins and minerals.

Summary

This Ecuadorian flan is a classic dessert that is sure to please your taste buds. With its creamy texture and rich caramel topping, it is the perfect way to end a meal on a sweet note. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Ecuadorian Flan. It was many years ago, during a trip to Ecuador with my husband. We were staying with a local family in the small town of Otavalo, known for its vibrant markets and delicious cuisine.

Our host family welcomed us with open arms and treated us to some of the most incredible meals I had ever tasted. One evening, after a delicious dinner of traditional Ecuadorian dishes, our hostess brought out a dessert that had us all clamoring for seconds.

It was a creamy, decadent flan unlike any I had ever tasted before. The texture was smooth and velvety, with just the right amount of sweetness. I couldn't help but ask our hostess for the recipe, eager to recreate this delectable dessert back home.

She smiled warmly and invited me into her kitchen to watch as she made the flan from scratch. As she whisked together eggs, sugar, and milk, she shared with me the secrets of her family's recipe, passed down through generations.

The key, she explained, was in the caramelized sugar that coated the bottom of the baking dish. It gave the flan its signature golden color and rich flavor. She showed me how to carefully melt the sugar until it turned a deep amber hue, then pour in the custard mixture and bake it in a water bath until set.

I watched in awe as she pulled the flan out of the oven, its surface glistening with a thin layer of caramel. She unmolded it onto a plate and drizzled it with a sweet syrup made from passion fruit, another local specialty.

I took a bite of the flan and closed my eyes, savoring the creamy texture and delicate sweetness. It was perfect.

When we returned home from our trip, I couldn't wait to try my hand at making the Ecuadorian flan myself. I gathered all the ingredients and followed the recipe carefully, trying to recreate the magic of that unforgettable dessert.

As I whisked together the eggs, sugar, and milk, I thought back to our time in Ecuador and the warm hospitality of our host family. I poured the caramel into the baking dish, swirling it around to coat the bottom evenly.

I placed the dish in a larger pan filled with hot water and slid it into the oven, the sweet aroma of caramel filling the air. I waited anxiously as the flan baked, the edges starting to turn golden brown.

Finally, I pulled the dish out of the oven and let it cool to room temperature. I ran a knife around the edges and carefully flipped the flan onto a plate, watching as the caramel drizzled down the sides.

I took a bite and closed my eyes, transported back to that cozy kitchen in Otavalo. The flan was just as delicious as I remembered, a perfect balance of creamy custard and sweet caramel.

Since then, I have made this Ecuadorian flan countless times, sharing it with friends and family who are always amazed by its rich flavor and silky texture. It has become a staple at our family gatherings, a reminder of that unforgettable trip to Ecuador and the kindness of the people we met along the way.

I am grateful to have learned this recipe, a treasure passed down through generations and now a cherished part of my own culinary repertoire. And every time I make it, I am reminded of the sense of anticipation I felt that first time in Otavalo, eager to unlock the secrets of this exquisite dessert.

Categories

| Dessert Flan Recipes | Ecuadorian Desserts | Ecuadorian Recipes | Egg Recipes | Sweetened Condensed Milk Recipes |

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