Dulce de Leche Flan
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.
Silky baked custard with dulce de leche caramel glaze for a luxurious Argentine dessert.
Nutrition per serving
Ingredients
Caramel
Custard
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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