andrejthechef
ArgentinaDessertDessertVegetarianGluten-free

Flan Mixto

A classic caramel custard served with both dulce de leche and whipped cream. The double-topping combination that earns the "mixto" in its name.

prep
20 min
cook
50 min
total
1 h 10 min
serves
6
level
medium
Flan Mixto, a dish from Argentine bodegones

Flan at an Argentine bodegón, a traditional, no-frills neighborhood restaurant, usually comes one specific way: "mixto," meaning both a spoonful of dulce de leche and a cloud of whipped cream alongside the caramel custard, not a choice between the two.

The custard itself leans on a classic water bath to stay silky rather than rubbery, the same technique behind crème caramel and its many relatives across different cuisines.

Part of our 20 best Argentine recipes list.

method

  1. Make the caramel: heat the sugar and water in a saucepan over medium heat, without stirring, until it turns a deep amber color. Immediately pour it into a flan mold or individual ramekins, tilting to coat the bottom, and set aside to harden.

  2. Preheat the oven to 160°C (320°F).

  3. Warm the milk gently, just until steaming, then let it cool slightly.

  4. Whisk the eggs, sugar and vanilla together, then slowly whisk in the warm milk.

  5. Strain the custard through a fine sieve into the caramel-lined mold or ramekins, to catch any bits of egg.

  6. Place the mold in a larger roasting pan and add hot water to come halfway up the sides.

  7. Bake for 45 to 55 minutes for a large flan, or 25 to 30 minutes for individual ramekins, until just set with a slight wobble in the center.

  8. Cool completely, then chill for at least 4 hours. Run a knife around the edge and invert onto a plate to unmold, letting the caramel run down the sides.

  9. Serve with a generous spoonful of dulce de leche and whipped cream alongside.

chef's tips

  • The water bath is what keeps the custard silky rather than full of air bubbles or a rubbery texture; do not skip it for the sake of a faster bake.
  • "Mixto" specifically means both dulce de leche and whipped cream together, not a choice between them. A plain flan at a bodegón usually just gets the caramel it was baked with.
  • Do not stir the caramel once it starts to color, swirl the pan gently instead if it is browning unevenly. Stirring can cause it to crystallize.
  • Chill the flan fully before unmolding. A warm or even just-cool flan is much more likely to break apart when you try to turn it out.