Few desserts evoke as much nostalgia as flan. Present in many cultures, this dessert has become a classic thanks to its smooth, creamy texture and its delicate balance between sweetness and lightness. In kitchens around the world, flan is the perfect way to end a special meal—comforting, familiar, and at the same time refined.
In this recipe, we present an elaborate version of Flan de Nata y Caramelo, a proposal that respects tradition but with a more precise technical approach . The secret of its impeccable texture lies in the use of Gracila Gel, our 100% vegetable gelling agent, which allows a stable and clean gelling without modifying the flavor. Unlike other gelling agents, Gracila Gel allows the incorporation of fatty elements such as cream without compromising the structure of the dessert.
To round out this classic, the flan is accompanied by a soft fudge and chantilly cream, adding sweet and creamy accents that enhance the overall experience. The result is a balanced, elegant, and technically sound dessert—ideal for modern pastry and fine dining.
The olive is much more than a fruit. It is culture, territory, and Mediterranean identity distilled into a single bite. From Greek olive groves to Andalusian oil mills, the olive has defined for millennia the way people cook, preserve and think about gastronomy across the entire Mediterranean arc. And if there is one ingredient that […]
Escabeche is one of the oldest and most deeply rooted culinary techniques in Spanish gastronomy. Its name comes from the Arabic iskebech, meaning “vinegar stew,” and was introduced to the Iberian Peninsula during the Arab occupation, originally as a food preservation method, particularly for fish. The first written appearance of the term in Castilian Spanish […]
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