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The recipe for a classic Argentine dessert with an extra touch to surprise.
For Caramel: melt the sugar slowly until the caramel forms. Then dump and distribute in the mold. This type of caramel is known as dry caramel.
For the Flan: slowly mix the eggs with the yolks and sugar; avoiding generating air bubbles. Add the milk gradually over the mixture, meanwhile mix with a hand whisk.
If desired a custard of more creamy and thick consistency replace 1/3 of the milk with milk cream. If we use only milk the result will be a lighter custard . Flavor with vanilla (if possible, it is best to use a pod which should be infused in milk for 20 minutes) and the sweet of milk. The latter can be of any kind, heat it beforehand to be able to integrate it easily.
Sieve the mixture as many times as necessary to avoid air bubbles or lumps and pour into the caramel mold.
Cook in a water bath at 150°C for about 40 minutes. The cooking point will be correct when it is firm at the edges and barely moves in the middle of the mixture. Finally let it cool in the same water bath first and then in the refrigerator.
Perform a caramel with water. Outside the heat distribute sugar in the pan evenly and cover with water. This method is slower but safer, as it should not be stir until the water evaporates completely and then the sugar reaches 160°C (caramel point).
Once ready dump the white sesame seeds in the form of rain. Mix over the fire for a few seconds, pour the preparation on butter foil, aluminum or a silicone foil and let it cool.
Unmold the custard, trim the tulile to accompany and add a mint leaf to the presentation.
Enjoy it and see you next time! 👋🏻
Publication Date: 16/08/2019
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