◆ In House

Los Latidos

Coffee & Mascarpone Flan

€13.90

Classic Iberian flan built up with mascarpone and finely brewed coffee, finished the traditional way with a glossy amber caramel cap.

Origin España

Producer Zales & Rego

Volume 200 g

Appearance

Pale beige-tan custard with a glossy amber-mahogany caramel cap

Aroma

Coffee, vanilla, butter, fresh-cream tang, burnt-sugar caramel

Taste · Primary

Sweet-bitter caramel and dark-bittersweet espresso

Taste · Secondary

Mascarpone fresh-cream tang, vanilla, cooked egg yolk, faint salt

Texture

Silken, custard holds line, caramel runs glossy

Finish

Long, bittersweet-caramel-coffee, with creamy resonance

FROM OUR TABLEEl Arrozal de CocoCoconut & Kaffir Lime Rice Pudding

FROM OUR TABLEPenumbra de CaféCoffee-Caramelised Marcona Almonds

Flan is the Spanish-Iberian crème caramel tradition, descended from the Roman patina and codified across Spain, Portugal and Latin America as a luxury dessert centred on egg, dairy, sugar and caramel.

Los Latidos takes that scaffold and adds two contemporary moves: mascarpone for richness and a soft tangy top note, and finely brewed coffee for the dark-bittersweet bass. The custard is finished with vanilla extract and natural cream; a glossy amber-mahogany caramel cap crowns the dessert. Balanced sweet-bitter from the burnt-sugar caramel, bittersweet from the coffee, creamy from the mascarpone, eggy from the yolk, vanilla-warm from the extract.

The Producer

Zales & Rego - Alcorcón, Madrid

The line starts in a botica in Mondoñedo, Galicia, where remedies, conserves and spices once shared the same shelf. Alonzo Rego carried the trade to Cádiz in 1776, then across the Atlantic to Veracruz in 1795. In 1888, Don Ismael Rego y Salcedo gave the house its formal name. Seven generations later, Zales & Rego returns to the old world, composing and selecting from a workshop in Alcorcón, Madrid: compose, select, preserve the excellent.

Founded 1888

Generations Seven, documented in archive

Workshop Alcorcón, Madrid

Philosophy Compose. Select. Preserve the Excellent.

The Process

Classic flan, with mascarpone and coffee folded in.

The custard starts as a classic Iberian flan base, egg, dairy, sugar, but mascarpone brings a fresh tangy richness the traditional recipe doesn't have, and finely brewed coffee threads a dark bitterness through the whole thing. Vanilla rounds it out, and the caramel cap goes on last, glossy and amber-mahogany, the way flan has always finished.

Base Egg, mascarpone, cream

Coffee Finely brewed, dark-bittersweet

Aromatic Vanilla extract

Caramel Glossy, amber-mahogany cap

“The espresso pulsing through the flan: that's where the name comes from.”

Zales & Rego · España