That liquid gold at the bottom? It’s called cajeta or simply caramel. It’s sugar and heat. Sugar is a preservative.
The caramel actually helps protect the flan. It creates a sugary seal. But it’s not bulletproof. Bacteria are sneaky little monsters.
So, the caramel wants to stay out. The eggs want to go in. Who wins? The refrigerator. Always listen to the eggs.
The Slice of Truth
If you serve it cold, use a sharp knife. Dip it in hot water first. You’ll get a perfect cut. Your guests will be impressed.
If you serve it warm, use a spoon. Just scoop. It’s rustic. It’s real. It’s how your abuela would do it.
There is no wrong way to eat chocoflan. Except with a fork when you’re alone. Then just use your fingers. We don’t judge.
