Preparation

The entire production process of Dhul flan is based on traditional methods. Just like you’d make at home.

The caramel is made from natural sugar, burned over a fire in a copper saucepan. The result is an exclusive, full and aromatic flavour and golden brown colour. Neither acidic nor catalysing. Solid at room temperature as real caramel should be, which is why it is made and consumed immediately.

The flan is cooked in a Bain-marie according to the traditional recipe with the water at the boiling point inside a hot oven. A natural cooking process that takes place inside the oven rather than an additional process after the flan is cooked.