Flan con Dulce de Leche
“Caramel flan served with a side of dulce de leche.”
Milk
Egg
Sugar
Vanilla
Dulce de lecheWhere it comes from
Flan is a popular dessert in Argentina, showcasing the influence of European custard desserts.
On the Palate
How it's made
5 steps · Show ↓60 min active · 20 min waiting
How it's made
5 steps · Show ↓- 110 min
Preheat your oven to 300°F. In a small saucepan over medium-low heat, melt the sugar, stirring occasionally, until it turns a deep amber color. Quickly pour this caramel into flan molds, swirling to coat the bottoms evenly.
Watch outCaramel hardens quickly once off the heat, so work swiftly to pour and coat the molds.
- 25 min
In another saucepan, scald the milk over medium heat until it's just about to simmer. Stir in the dulce de leche until fully dissolved, then remove from heat.
- 35 min
While the milk mixture is cooling slightly, whisk together the eggs, yolks, and vanilla until they are pale yellow. Slowly drizzle the warm milk mixture into the eggs, whisking constantly to temper them without scrambling.
Watch outPour slowly and whisk continuously to avoid curdling the eggs.
- 435 min
Pour the custard mixture into the caramel-lined molds. Place the molds in a high-sided baking pan and pour hot water around them, reaching about an inch from the tops. Bake for 30-40 minutes until the flans are just set.
Watch outThe flans should jiggle slightly in the center when done; overbaking makes them rubbery.
- 55 min
Remove the flans from the water bath and allow them to cool on a wire rack for 20 minutes. Chill thoroughly before serving.
