The flan from La Leña de Cobo wins the first World's Best Flan competition
Ricardo Vélez, the driving force behind the competition, is looking for an authentic flan with a traditional recipe, and Arantxa Fuentes's, from La Leña de Cobo in Fuenlabrada, was chosen as the best.
"It's about finding an authentic flan, with a traditional recipe," explained Ricardo Vélez, one of the main organizers of the competition, which debuted at Pastelería Fusión in Madrid. "A perfect flan has to be set, creamy, without bubbles, and with a caramel at just the right point, designed to enhance the flavor of the egg," he stated.
Most contestants opted for flans with a high proportion of egg yolks, rested mixtures, and gentle cooking methods to avoid too much air. The use of cream, however, has generated debate, as it has become the star ingredient in many recipes seeking that creamy texture.
“Do we prefer a traditional flan with milk and a crumbly texture, or one like crème brûlée?” wondered Jordi Butrón, master pastry chef and member of the jury. The fact that flan is so popular in Spain makes it difficult to define what constitutes a traditional flan or where the line is drawn between it and custard.
Choosing a winner wasn't easy either, and the victor prevailed by a single point. Ultimately, Arantxa Fuentes' flan, from the La Leña de Cobo restaurant in Fuenlabrada, was chosen as the best in the country and, according to the competition's literal name, in the world.
The competition also aimed to make flan the most sought-after dessert, ahead of the ubiquitous cheesecake. At La Leña de Cobo, where flan is the most popular dessert, Fuentes explained while plating her flans: "It's a traditional, family recipe." There, they use egg yolks and cream with 35% fat, which provides both flavor and texture.
Among the finalists were Antonio Puente, from the Tragatá restaurant in Malaga, and Iván Domínguez, from the Nado restaurant, the only one who defended a traditional version with milk instead of cream.
The jury consisted of Víctor Redondo, Estrella Hojaldre, Jordi Butrón, Javier Suárez, Oriol Balaguer, and Carlos Bosch. The winner received a prize of €1,000 and a dinner for two at Quique Dacosta's Deessa restaurant in the Mandarin Oriental Ritz hotel.
