In Mexico, there are many varieties of flan, but if you want to give a totally special twist to your preparation, make this soft and rich hazelnut-flavored flan that will sweeten your day in an incredible way. It is creamy and delicious.
For the Caramel, heat a pan over low heat with the sugar until an amber caramel is formed. Pour into a flan mold covering the entire surface. Set aside.
For the flan, blend the evaporated milk with the vanilla, hazelnut cream, and chocolates until you get a homogeneous mixture. Set aside.
In a bowl, beat the eggs with the yolks and the sugar until the color changes.
Add the blender mixture to a small pot and heat over low heat until it reduces by a quarter, remove from heat and temper the egg mixture with the milk, then gradually return the egg mixture to the pot, cook until thickened over low heat, ensuring the eggs do not cook.
Pour the previous preparation into the mold over the caramel, cover very well with aluminum foil, and bake in a water bath for 2 ½ hours. Remove from the oven, cool, and refrigerate for at least 2 hours. Unmold.
Mix the cream with the melted chocolate and place it in a pastry bag with a star tip.
Decorate the flan with rosettes of cream and the chocolates. Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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