Dulce de leche flan

Perfect for staying at home baking

Desserts ·
1 hour
·
8 portions
Publicado el . Por

Flan is one of those timeless desserts that instantly transports me back to my childhood. In South America, it’s a true classic — creamy, comforting, and always made with love. Every time I eat dulce de leche flan, I’m reminded of Santiago and Buenos Aires and the many flans he cooked.

If you don’t have store-bought dulce de leche on hand, don’t worry — making your own is easier than you might think! My favourite shortcut is using a can of sweetened condensed milk. Simply place the unopened can in a pressure cooker, fully submerged in water, and cook it for about 1 hour. If you don’t have a pressure cooker, you can simmer it in a regular pot for 3 hours — just make sure the can stays covered with water the entire time. Once cooled and opened, you’ll have rich, velvety dulce de leche that’s even better than the store-bought kind.

As energy is very expensive and it’s not necessarily the most efficient way of making dulce de leche, you can also use ready-made dulce de leche (like the Carnation brand).

Ingredientes

Flan

Preparación

Dulce de Leche Flan

  • In a saucepan, gently heat the milk over medium-low heat (do not boil). Once it’s warm, add the dulce de leche and stir until completely smooth and lump-free. Remove from the heat and let it cool slightly.

  • In a large bowl, whisk together the eggs, light brown sugar, and vanilla extract until well combined and slightly frothy.

  • Slowly pour the warm milk-dulce de leche mixture into the eggs while whisking constantly. This prevents the eggs from cooking. Whisk until the mixture is smooth and fully incorporated.

  • In a clean, dry pan, add the caster sugar a little at a time over medium heat. Let it melt and turn golden — swirl the pan occasionally, but do not stir. Once all the sugar is caramelised, carefully pour it into your flan mould (or individual ramekins), tilting to coat the bottom evenly.

  • Pour the flan mixture over the set caramel. Bake in a bain-marie (water bath)
    Place the mould inside a larger baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the flan mould.
    Bake at 160°C (320°F) for about 40 minutes, or until the flan is just set — it should jiggle slightly in the centre but be firm around the edges.

  • Remove from the oven and let it cool to room temperature. Then refrigerate for at least 2 hours (or overnight) before unmolding. Run a knife around the edges, invert onto a plate, and admire the glossy caramel sauce that flows over the flan. Serve chilled and enjoy every spoonful!

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