Latin classics · 1 hr 20 min + chill
Arequipe Flan
Silky baked flan with arequipe blended into the custard for a deeper milk-caramel flavor.
Ingredients
- 140 g all-purpose flour
- 180 g cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 150 g unsalted butter, softened
- 100 g sugar
- 2 egg yolks
- 1 tsp vanilla extract
- Finely grated zest of 1 lemon
- 300 g arequipe
- Desiccated coconut, optional
Method
- Heat the oven to 170°C / 340°F. Line two trays with parchment.
- Whisk flour, cornstarch, baking powder and salt.
- Cream butter and sugar until light. Beat in yolks, vanilla and lemon zest.
- Mix in the dry ingredients just until a soft dough forms. Chill 20 minutes.
- Roll to about 5 mm thick, cut into rounds and bake 8–10 minutes without browning.
- Cool, sandwich with arequipe and roll the edges in coconut if you like.
Arequipe noteThe cookies should stay pale; overbaking makes them lose their delicate texture.