Argentinean Homemade Flan (Custard)

 Argentinean Homemade Flan (Custard)

Homemade Flan is very easy to make. In fact everything in the kitchen is easy to do in my opinion. Nothing in the kitchen is to hard to excute.

What is the difference between a regular Homemade Flan and Argentinean Homemade Flan?

Well, let me tell you… The only thing that makes the difference is the Milk Caramel and the Whipped Cream. Argentinean flan (homemade or not) is usually served with a scoop of Argentinean Milk Caramel and a squirt of Whipped Cream.

What do I need to make this super delicious, simple to make Argentinean Homemade Flan?

Well, let me tell you…

  1. 2 cups of Milk

  2. 1 cup Sweetened Condensed Milk

  3. 1 cup Evaporated Milk

  4. 8 eggs (5 eggs and 3 yokes)

  5. Vanilla Extract

  6. Sugar

  7.    Argentinean Milk Caramel (Dulce de Leche Argentino)

  8. Whipped Cream


Not many ingredients. Only a few and they are basic things that I usually have in my house! Pretty neat, im excited to make this! How do I use those ingredients to actually make the flan!?

WELL! *Clears throat* Let me tell you! 🙂

In a pan put a whole bunch of sugar and some water (less than half the amount of sugar) The amount of sugar depends on the size of the baking dish you are making your flan. Let the sugar melt, or in other words let it caramelize. Once the sugar is caramelized you can pour it over carefully into the baking dish, making sure it spreads on all sides.

Now you can gather all your milks together into a saucepan and let boil. (The sweetened condensed milk might end up burning even if you mix the milk, which you should. In that case, you can strain the milk when it is done boiling). Now you can add some vanilla extract to the milks (about a cap).

In a bowl, whisk the eggs (5 eggs and 3 yokes= 8 in total). Once they are whisked, you can slowly begin to add the hot milk while you simultaneously mix the mixture.

The mixture is complete. It can now be added to the baking dish that has been coated with the caramelized sugar.

Now you need a baking dish or any oven cookware that is bigger then the baking dish where the mixture is in. Put the baking dish inside the bigger baking dish. Add HOT  (not boiling) water to the BIGGER baking dish. This method is called Baño Maríaor “Water Bath.” You can now put it all into the oven at about 300* degrees and leave in the oven for about 1 hour to 1 hour and 30 mins. At 1 hour you can pierce a knife through your flan and if it comes out humid but not wet, then it is done! If not then leave in the over for another 30 mins or until it is done!

When the flan is done, you can let it cool and then put in the refrigerator.

Here is what it looks like (it just came out of the oven):

I want to eat  it now! Once its cool, can i just dig in?!

Um… not quite, nope not yet.

Once you have served one serving onto your plate, you can scoop a spoon of Argentinean Dulce de Leche (Milk Caramel) onto your flan. Then squirt some whipped cream over it, and WALLAH! YOU CAN EAT IT NOW =D


Feel free to explore your creativity when adding the milk caramel and whipped cream. I came up with two different ideas =)



Questions? Still confused? Ask me! Confuse me! I will be glad to answer your questions. I will be glad to get you out of your confusion, as soon as I get out of mine =0 !

Suggestions? Didn’t like this recipe? Well.. LET ME KNOW!

Requests? Is there something you are eager to cook but don’t know how? Ask me and I will make a blog post about your request!

You can either leave a comment here or post your question on Eva Daniela’s Facebook Like Page (!/pages/Eva-Danielas-Kitchen/174771345910887).

Don’t forget to check out Eva Daniela’s ACTUAL KITCHEN on youtube! (You can leave comments there as well =D)

*The purpose for my blog posts are so that you can catch anything you missed in the actual video. There will always be a video to all my recipes.* The video for this post is HERE!


11 thoughts on “Argentinean Homemade Flan (Custard)

  1. Hi Eva, nice recipe!
    Supongo que hablas español, así que hola, me ha encantado tu blog. Gracias por subscribirte al mío. Seguro que podremos intercambiar alguna que otra receta.
    Un saludo

  2. This looks really tasty! Is there an alternative to use for the milk carmel? I live in a rural area and I’m not sure that’s available in my grocery store.

    1. well the milk caramel can be optional. OR you can make homemade milk caramel. its super easy to make. just buy another can of condensed milk and put it in a pot with hot water. leave the can closed while its in the water.let the water boil and leave in the pot for about 3 hours . after 3 hours you can carefully take the can out of the pan and LET COOL before you open it. once it is completely cool you can open the condensed milk with a can opener, and now it will no longer be condensed milk but it will now be MILK CARAMEL! I hope this was the helpful answer you were looking for =)

  3. Hi Julie, probably there’s a way to make your own milk caramel, you just have to buy a can of condensed milk and without open it put it in a pan and cover with water and let it boil for two to three hours, let it cool and when you open the can the milk must be golden brown, there, you just made homemade dulce de leche.

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