Heavenly Delight: a traditional homemade flan with a taste of heaven

Heavenly Delight: a traditional homemade flan with a taste of heaven

Nicknamed “manjar del cielo”, or heavenly delight, this flan lives up to its name. The recipe involves making a large, fragrant flan in a 20cm diameter mold, enveloped in a dark brown caramel which not only looks great but also adds a rich buttery flavour. This flan is creamy, custardy and infused with a hint of vanilla, embodying a classic dessert that is both comforting and luxurious.


Why you'll love it: Flan is universally appreciated for its simplicity and elegance. This version, with its velvety texture and decadent caramel sauce, strikes the perfect balance of sweet and creamy. Each spoonful melts in your mouth, providing a delicious dessert experience. The subtle aroma of vanilla enhances the rich flavors, making each bite more delicious than the last.

Perfect occasion: This flan is ideal for any celebration where you want to impress your guests without the need for overly complex preparations. It is perfect for family gatherings, holiday dinners or as a sumptuous end to a great meal with friends. It is also a wonderful dessert for festive occasions like birthdays, where a touch of traditional elegance is appreciated.

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Decorating Tips: Serve this flan on a beautiful serving plate to highlight its golden caramel glaze. Decorate with some edible flowers or mint leaves for a pop of color. For a little more indulgence, accompany each slice with a scoop of vanilla ice cream or a spoonful of whipped cream. If you're feeling adventurous, a pinch of cinnamon or nutmeg can add a warm, spicy note.

Ingredients for the caramel:

Ingredients for the flan:

  • 1,200 ml of whole milk
  • 380 grams of sugar
  • 6 eggs
  • 1 tablespoon of vanilla extract


  1. Prepare the caramel:
    • Put the sugar in a saucepan over medium heat. Allow the sugar to melt without stirring until it is completely dissolved and turns a dark amber color. Be careful not to burn it.
    • Quickly pour the caramel into a flan mold, tilting it to coat the sides. Set aside to harden.
  2. Prepare the flan mixture:
    • In a saucepan, mix the milk and half the sugar. Bring to a boil and simmer for 10 minutes.
    • In a mixing bowl, beat the eggs with the remaining sugar and vanilla until thick and fluffy.
    • Gradually pour the hot milk into the egg mixture, whisking continuously to prevent the eggs from scrambling.
  3. Cook the flan:
    • Preheat your oven to 170 degrees Celsius.
    • Pour the flan mixture into the caramel-lined mold. Place the mold in a larger baking dish and fill the dish with hot water to about halfway up the sides of the flan mold.
    • Cook in a bain-marie for about 60 minutes, or until the flan is set and jiggles like gelatin when gently shaken.
  4. Cool and unmold:
    • Let the flan cool to room temperature, then refrigerate for at least 8 hours.
    • replaces the word nice with empty unmold, dip the bottom of the flan mold in hot water for a few seconds to loosen the caramel. Run a knife around the edges of the flan, then invert it onto a serving plate.

Enjoy this divine dessert that brings a piece of paradise to your table!

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