Flan. El Calafate, Argentina

January 2020


You’ll find a homemade flan on the dessert menu of many restaurants.  Very similar to a crème caramel, with a set custard base, topped with a thin layer of caramel.  My favourite was a deconstructed flan.  A glass of creamy, drippy, slightly eggy and sweet like a good custard deliciousness, topped with light as air dulce de leche mousse for that classic flavour, and a hidden hit of thick, super molassesy caramel at the bottom, so thin it complemented perfectly and wasn’t at all overpowering.  It was decorated with caramelised almonds, giving a fabulous contrasting texture, and edible flowers for a little colour amongst all that caramel.
Where to find it? Also at Mako in El Calafate.

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