Cabello De Flan Napolitano

Cynthia May

2 min read

·

21-01-2025

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A Creamy, Dreamy Delight

Cabello de ángel, or "angel hair," is a popular sweet often used in various Latin American desserts. But have you ever considered its potential in a sophisticated Italian-inspired treat? This recipe blends the delicate sweetness of cabello de ángel with the rich creaminess of a classic flan, resulting in a dessert that's both familiar and utterly unique. The texture is a revelation – the silky smooth flan contrasts beautifully with the slightly chewy strands of cabello de ángel, creating a delightful interplay of textures in every bite.

Ingredients You'll Need:

• For the Flan:
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup water
• For the Cabello de Ángel:
  • 1 cup cabello de ángel (canned, readily available in Latin American grocery stores)
  • 2 tablespoons water (or more, if needed to loosen the strands)

Instructions:

1. Prepare the Caramel: In a small saucepan, combine 1/2 cup sugar and 1/4 cup water. Cook over medium heat, swirling occasionally, until the sugar dissolves and turns a rich amber color. Carefully pour the caramel into a 9-inch baking dish, tilting to coat the bottom evenly. Set aside to cool.

2. Blend the Flan Mixture: In a blender, combine the condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth and creamy.

3. Prepare the Cabello de Ángel: Gently loosen the strands of cabello de ángel with a fork. If necessary, add a tablespoon or two of water to separate them.

4. Assemble and Bake: Carefully pour half of the flan mixture into the prepared baking dish. Evenly distribute the prepared cabello de ángel over the flan. Pour the remaining flan mixture on top.

5. Water Bath: Place the baking dish in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.

6. Bake: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the flan is set and no longer jiggles in the center.

7. Cool and Chill: Remove from the oven and let cool completely in the water bath. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the flan to set completely.

8. Serve: To serve, run a knife around the edge of the flan to loosen it. Invert onto a serving plate. The caramel will drizzle down beautifully, creating a visually stunning and delicious finish.

A Note on Cabello de Ángel:

Cabello de ángel is essentially candied pumpkin or squash. Its sweet and slightly tangy flavor complements the richness of the flan perfectly. If you can't find it, you might be able to substitute with other candied fruits, but the result might not be quite the same.

Enjoy this unique and delectable dessert! It's sure to impress your guests.