Gelaflan de Tres Leches, a delightful fusion of creamy flan and the beloved three-milk cake, offers a taste of Mexico's rich culinary heritage. This decadent dessert boasts a silky smooth, custard-like texture, infused with the delicate sweetness of evaporated milk, condensed milk, and heavy cream. The subtle jiggle of the gelatin adds a playful textural element, enhancing the overall experience. This isn't your grandmother's flan – it's a modern twist on a classic, promising a truly unforgettable treat. The contrasting textures and flavors create a harmonious balance that will tantalize your taste buds.
Imagine sinking your spoon into a dessert that's both light and rich, creamy yet refreshing. This recipe will guide you through creating this masterpiece, step by step, ensuring a perfectly set and incredibly flavorful Gelaflan de Tres Leches. Get ready to impress your family and friends with this elevated take on a beloved dessert, and prepare for a culinary adventure that will leave you wanting more.
Tools Needed
- Blender
- Pan
- Baking Mold
- Aluminum Foil
- Oven or Stovetop
- Saucepan (larger than mold)
- Whisk
Ingredients
- Sugar: 3 1/4 cups
- Vanilla: 1 tablespoon
- Cream Cheese (Philadelphia type): 180g
- Eggs: 5
- Evaporated Milk: 360g can
- Half and Half Cream: 225g can
- Condensed Milk: 390g can
- Milk: 1 liter
- Unflavored Gelatin: 1 tablespoon
- Water Gelatin (different flavors): 3 packages
Step-by-Step Instructions
Step 1. Prepare the Flan Mixture and Caramel
- Place eggs, cream cheese, vanilla, evaporated milk, condensed milk, and half-and-half cream in a blender and blend until smooth.
- In a pan, melt sugar over medium heat to create caramel. Be careful not to burn the sugar.
- Pour caramel into the baking mold.
- Pour the blended mixture into the mold over the caramel.
- Cover the mold with aluminum foil.
Step 2. Bake the Flan
- Preheat oven to 200°C (392°F). Place the mold in a larger pan, add hot water halfway up the sides of the mold. Bake for about an hour, or use a stovetop method with a lidded saucepan for about an hour.
Step 3. Prepare and Incorporate the Gelatin
- Dissolve each flavored gelatin in a cup of boiling water. Dissolve unflavored gelatin in 1/2 cup of room temperature water, let it rest to hydrate.
- Heat milk in a pot. Add half the milk to the unflavored gelatin mixture once it starts to boil, then add the rest of the milk after mixing well. Stir in the eggnog-flavored gelatin.
- Once the oven-baked mixture is cool, gently loosen it from the sides of the mold.
- Cut the set gelatins into squares. Arrange the gelatin squares on top of the flan mixture in the mold.
Step 4. Chill and Serve
- Refrigerate the mold until the gelatin sets completely.
- Unmold the dessert using moistened hands or by briefly warming the mold in a double boiler to release it if stuck.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Be extremely cautious when working with hot caramel; sugar burns are very painful.
- If your gelatin is stuck, briefly warm the mold in hot water to help with unmolding.
Nutrition
- N/A
FAQs
1. Can I use different types of milk?
While the traditional recipe calls for evaporated, condensed, and heavy cream, you can experiment slightly. However, using entirely different milks may alter the texture and flavor.
2. How long does the Gelaflan de Tres Leches need to set?
It typically requires at least 4-6 hours in the refrigerator to fully set. Overnight is ideal for the best results.
3. What can I do if my Gelaflan doesn't set properly?
Ensure you used enough gelatin and followed the blooming instructions carefully. Insufficient chilling time can also be a factor. Try refrigerating it for longer.
This Three-Milk Gelatin Flan recipe is a delightful journey into the heart of Mexican dessert traditions, offering a unique twist on a classic. The combination of textures and flavors creates an unforgettable culinary experience that’s sure to impress. So gather your ingredients, follow the steps, and enjoy the sweet reward of this beautiful and delicious dessert!