Lucuma flan - Pilar Hernández's Chilean Kitchen
I've been wanting to publish this lucuma flan recipe for years. The first time I made it, while living here in the US, I used the powdered lucuma they sell here, and I didn't like it. It was edible, but too rough. Time passed, and lucuma purees smuggled from Chile came and went, mainly in lucuma meringue cakes.
Ingredients · Servings 8
- 1 cup of sugar
- 2 tablespoons of water
- 1 cup of lucuma puree with sugar
- 1 cup of cream
- 1 cup of milk
- 3 eggs
Method · PT-497396H59M7S
- Place both in a very clean saucepan. Heat over medium-high heat until boiling. Do not stir.
- Wait until it changes color to caramel. Pour into the mold and let cool.
- Bring water to a boil for the water bath. Preheat the oven to 350F or 180C.
- Whisk all the ingredients together thoroughly with a balloon whisk, but without incorporating too much air. Using a sieve, strain the mixture and pour it over the hardened caramel.
- Bake in a water bath (place the flan mold inside a larger pudding mold and cover halfway with boiling water)
- Bake for 45 minutes. To ensure it's cooked through, insert a knife; it should come out clean. Carefully remove the pan from the oven and let it cool on the counter. Refrigerate.
- Unmold once cooled (you can place the mold in boiling water for 5 minutes to ensure that no caramel sticks to the mold) and refrigerate until ready to serve.
Description
A very tasty dessert.
- To make the caramel: Place both ingredients in a very clean saucepan. Heat over medium-high heat until boiling. Do not stir.
- To make the flan: Boil water for the water bath. Preheat the oven to 350F or 180C.
