Name: Mató Flan (with eggs)
Yield: 4 servings
Ingredients: Caramel hair; 100 g white sugar; 60 ml water (preferably bottled); 2 duck eggs; 200 g mató; 60 ml whole milk; 200 ml 35% cream; 20 g sugar; 80 g honey

Mató Flan (with eggs)

A smooth and creamy flan with a touch of mató, topped with a golden caramel made with white sugar and water, perfect for melting in the mouth.

mató

flan

dessert

Ingredients

Servings:

Ingredients

Caramel hair
100 gwhite sugar
60 mlwater (preferably bottled)
2 duck eggs
200 gmató
60 mlwhole milk
200 ml35% cream
20 gsugar
80 ghoney

Nutritional Information

Per Serving (Approx.)

Calories

520 kcal

Protein

14 g

Fat

31 g

Carbohydrates

51 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Prepare a Caramel

Combine water and sugar in a saucepan. Do not stir the contents. Bring to a boil over medium-high heat until the mixture reaches an amber color and has a caramel texture, approximately 15 to 20 minutes. Instead of stirring, gently swirl the pan to distribute the caramel evenly.
Quickly pour the caramel into the bottom of the mold and carefully tilt it so the caramel also coats the sides. Ensure that the caramel does not solidify before completing this operation.

Preparation

Prepare an oven-safe dish where the molds fit comfortably, ensuring it is deep enough to add water for a bain-marie.
Heat water in a pot until it is almost boiling to use for the bain-marie.
Preheat the oven to 180ºC, ensuring the heat is evenly distributed before starting to bake.
Using electric beaters, whisk the eggs with the sugar for at least 6 minutes, until the mixture is fluffy and pale in color.
Add the honey, heavy cream, and milk to the beaten mixture and stir until you achieve a smooth and consistent cream.
Crumble the fresh cheese with a fork and incorporate it into the batter, gently mixing until well integrated.
Fill the ramekins with the resulting cream, leaving a margin at the top to allow the cream to rise slightly during baking.
Place the ramekins in the prepared bain-marie dish and add hot water until it covers slightly more than half the height of the ramekins.
Bake in the oven at 180ºC for 50 to 55 minutes until the surface is slightly golden and the center has set.
If you notice the top is browning too much, you can cover the tray with a sheet of aluminum foil to prevent burning.
Let them cool at room temperature, and once cooled, store them in the refrigerator until the next day for better consistency and flavor.

Recommendations & Tricks

Plan ahead: Prepare the curd flans the day before to achieve the right texture. Let them rest in the fridge overnight to set properly.
Perfect caramel: To prepare the caramel, use 100 grams of white sugar and 60 ml of bottled water. Add the water to the sugar first in a small saucepan over medium heat, without stirring, until it turns a dark golden color.
Carefully beat the eggs: Crack 2 whole eggs into a large bowl and beat them well with the sugar. This will ensure a smooth, lump-free mixture.
Gentle mix: Incorporate 200 grams of curd into the egg and sugar mixture. Then add 60 ml of whole milk and 200 ml of 35% fat cream. Beat gently to avoid incorporating too much air, achieving a consistent flan union.
Use individual molds: Divide the mixture among 4 small molds for even cooking. Place them in a baking tray filled with hot water up to halfway up the molds to bake the flans in a bain-marie.
Temperature control: Bake in a preheated oven at 160 degrees for about 40-45 minutes until set in the center. Cool to room temperature before refrigerating.