How to Make the Perfect Dulce de Leche Flan
Argentine · Medium · 75 min · 8 servings
A silky smooth baked custard infused with rich dulce de leche that unmolds into a stunning caramel-glazed dessert. This elegant Argentine flan is the perfect finale to any dinner party or Sunday family meal.
Why this recipe works
This Dulce de Leche Flan recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 75 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 400 g dulce de leche
- 4 pieces eggs
- 400 ml sweetened condensed milk
- 300 ml whole milk
- 1 tsp vanilla extract
- 3 tbsp white sugar
Step by step instructions
Step 1: Prepare the Caramel Base
Melt the white sugar in a small saucepan over medium heat without stirring until it turns into a deep amber caramel. Pour the caramel immediately into the base of a round flan mold and tilt to coat the bottom evenly. Allow to set for 5 minutes.
Step 2: Make the Custard
Whisk together the eggs, condensed milk, whole milk, dulce de leche, and vanilla extract until completely smooth. Pour this mixture through a fine sieve over the caramel base in the mold to remove any air bubbles.
Step 3: Bake in a Water Bath
Place the flan mold inside a larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the mold. Bake in a preheated oven at 160 degrees Celsius for 55 to 60 minutes until just set with a slight wobble in the center.
Step 4: Chill and Unmold
Remove from the water bath and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight. To unmold, run a thin knife around the edge and invert onto a serving plate allowing the caramel to flow over the custard.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- whole milk → evaporated milk for a richer and creamier custard texture
- white sugar for caramel → store-bought caramel sauce poured directly into the mold to save time
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the water bath which causes the custard to crack and develop a rubbery texture
- Not chilling the flan for long enough which causes it to fall apart when unmolding
Nutrition facts
Per serving: 310 calories, 8g protein, 38g carbs, 14g fat, 0g fiber.
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