Flan de Dulce de Leche is a beloved dessert popular worldwide for its creamy and caramelized texture. This versatile dessert can be served independently or paired with different toppings, such as fruit or whipped cream. Making Flan de Dulce de Leche requires time and effort, but the result is a decadent and irresistible dessert that will surely please any sweet tooth.🍮
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What is Flan de Dulce de Leche?
Flan de Dulce de Leche is a popular dessert originating in Latin America and becoming popular worldwide. This creamy and decadent dessert is made with dulce de leche, a rich and sweet milk caramel, and a custard-like mixture of eggs, milk, and sugar. The dessert is traditionally baked in a water bath to ensure a smooth and silky texture and then chilled before being served. Flan de Dulce de Leche is often topped with additional dulce de leche or a caramel sauce, making it a decadent and irresistible treat.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Flan:
- Dulce de Leche: A rich and sweet milk caramel made by slowly heating sweetened milk until it thickens and caramelizes.
- Evaporated milk, half and a half, or whole milk: These are dairy products used to make the custard-like mixture that forms the flan base. Evaporated milk removes about 60% of its water, making it more concentrated and creamier. Half and half is a mixture of equal parts of whole milk and heavy cream; whole milk is milk that has no fat removed.
- Eggs: Both egg yolks and whole eggs are used in Flan de Dulce de Leche to provide structure and richness to the custard.
- Pure vanilla extract: A flavoring agent made by steeping vanilla beans in alcohol. It is used to add a sweet, floral note to the flan.
For the Caramel:
- White refined sugar: Used to make the caramel that coats the bottom of the ramekins.
- Water: Added to the melted sugar to make the caramel sauce.
Tools you'll need
How to Make Caramel
Note: The full instructions are provided in the recipe card below.
Next, carefully pour the room-temperature water into the melted sugar while continuously stirring the mixture with a heatproof rubber spatula tilted slightly to prevent hot steam from burning you. The mixture will bubble and steam vigorously; some sugar may harden and crystallize. Don't worry; keep stirring the mixture over medium heat for 1-2 minutes until the sugar re-melts completely and the caramel is smooth.
How to Make Custard
Note: The full instructions are provided in the recipe card below.
Adjust a rack to the middle position and preheat the oven to 350° degrees. Place all the Flan ingredients in a blender and beat quickly until well blended. Pass the mixture through a fine strainer into a large measuring cup to ensure a smooth flan. Slowly pour into the caramel-coated ramekins to avoid air bubbles. Place the ramekin in a large roasting pan; fill a roasting pan with hot water to about 1 to 2-inch depth. Bake the flan de Dulce de leche for about 25 to 30 minutes or until the flan is firm and set but still slightly jiggly in the center.
(Don’t worry if it seems undercooked; it will continue to cook as it cools).
Transfer the roasting pan to a rack and let the Flan de Dulce de Leche cool slightly in the water. Remove the ramekin from the water bath, transfer it to a rack, and let the Flan de Dulce de Leche cool completely; then, cover tightly with plastic wrap and refrigerate overnight.
How to Unmold Flan de Dulce de Leche
Note: The full instructions are provided in the recipe card below.
Remove the flan from the refrigerator and let it sit at room temperature for about 10 minutes. Fill a shallow pan with hot water. Dip the bottom of the ramekin in hot water for a minute before inverting it so the caramel loosens from the bottom of the ramekin. Run a knife around the rim of the ramekin, being sure to reach the caramel on the bottom; tilt the ramekin slightly to allow a bit of the caramel into the gap. Carefully invert a rimmed round platter over the ramekin.
Grabbing both, carefully invert the flan onto the platter. Pour and scrape the caramel onto the Flan de Dulce de Leche and serve. Enjoy!
Substitutions
- Milk: You can substitute evaporated milk, half and half, or whole milk with plant-based alternatives such as almond milk, coconut milk, or soy milk.
- Sugar: You can use brown sugar instead of white sugar for a more caramel-like flavor.
- Vanilla extract: You can use other flavorings, such as almond or coconut, instead of vanilla extract.
Variations
- Chocolate Flan: Add melted chocolate to the custard mixture to create a chocolate-flavored flan.
- Coffee Flan: Add instant coffee granules or brewed coffee to the custard mixture to create a coffee-flavored flan.
- Citrus Flan: Add orange or lemon zest to the custard mixture to create a citrus-flavored flan.
How to Serve
- Serve chilled and topped with additional dulce de leche or caramel sauce.
- Top with fresh berries or whipped cream.
- Serve with a scoop of ice cream.
How to Store
Store Flan de Dulce de Leche in the refrigerator. Cover it tightly with plastic wrap or an airtight container to prevent it from drying out or absorbing other odors. It can be stored in the fridge for 3-4 days.
Make-Ahead
After it has cooled and set, cover it tightly with plastic wrap or an airtight lid and refrigerate overnight or up to 24 hours before serving. This allows the flavors to meld and enhances its creamy texture, making it a convenient and delicious option for preparing in advance for gatherings or special occasions.
Tips for Making The Best Flan de Dulce de Leche
- Use room-temperature eggs: This helps ensure the custard mixture blends evenly.
- Strain the custard mixture: Straining the mixture before pouring it into the ramekins helps to remove any lumps and ensure a smooth texture.
- Use a water bath: Baking the flan in a water bath helps to ensure that the temperature is even and the texture is smooth and creamy.
- Let the flan cool completely before unmolding: This will help the caramel sauce to set properly and prevent it from running.
- Serve chilled: Flan de Dulce de Leche tastes best, so refrigerate it for at least 2 hours before serving.
- Don't overcook the caramel: It can burn quickly and become bitter, so remove it from the heat once it reaches a dark amber color.
- Use good-quality dulce de leche: The quality of the dulce de leche will impact the flavor of the final dish, so it's worth investing in a good-quality brand.
- Experiment with variations: You can customize the flan by adding different flavors or toppings, such as chocolate, coffee, or fresh berries.
FAQ
Is Flan de Dulce de Leche gluten-free?
Flan de Dulce de Leche is gluten-free, containing no gluten or other ingredients.
Can I use low-fat milk or cream to make Flan de Dulce de Leche?
You can use low-fat milk or cream to make Flan de Dulce de Leche, but the texture may be slightly thinner and less creamy than whole milk or cream.
How do I prevent air bubbles from forming in the custard mixture?
To prevent air bubbles, strain the custard mixture before pouring it into the ramekins and tap the ramekins gently on the counter to release any bubbles.
Can I make Flan de Dulce de Leche vegan?
You can make a vegan version of Flan de Dulce de Leche using plant-based milk and egg substitutes such as flax eggs or aquafaba.
Can I use a different type of caramel sauce?
You can use a different caramel sauce, such as store-bought or homemade. Just be sure to adjust the recipe accordingly.
Related Recipes:
- Perfect Creamy Flan
- Orange Flan
- Pumpkin Flan
- Coffee Flan
- Flan de Dulce de Leche
- No-Bake Flan
- No-Bake Passion Fruit Flan
Recipe
Easy Flan de Dulce de Leche
Ingredients
For the Flan:
- 2 can (13.4 oz) Dulce de leche
- 2 cans (12 oz / 354 ml) evaporated milk, half and a half, or whole milk
- 5 large egg yolks , room temperature
- 3 large eggs , room temperature
- 1 tablespoon pure vanilla extract
For the Caramel:
- 1 cup white refined sugar
- ½ cup hot water
Instructions
How to Make Caramel
- In a medium saucepan over medium heat, add 1 cup of sugar. Cook the sugar, stirring occasionally until it begins to melt and turns brown around the edges. Use a heatproof rubber spatula to pull the melted sugar around the edges toward the center of the unmelted sugar; this will help the sugar melt evenly.
- Continue cooking and pulling the melted sugar until all the sugar is melted and the caramel is uniformly dark amber (it should smell caramelly but not burnt), about 10 to 12 minutes total. (If you still have undissolved lumps of sugar, stir it off the heat until melted.)
- Next, carefully pour the room-temperature water into the melted sugar while continuously stirring the mixture with a heatproof rubber spatula tilted slightly to prevent hot steam from burning you. The mixture will bubble and steam vigorously, and some of the sugar may harden up and crystallize, but don't worry; just keep stirring the mixture over medium heat for an additional 1-2 minutes until the sugar re-melts completely and the caramel is smooth.
- Be careful not to overcook the caramel, as it can burn quickly and become bitter. Pour the caramel into the bottom of (8) 9oz Ramekins; quickly swirl around to coat all bottom and sides. Lay a dishtowel on the bottom of a roasting pan, place the ramekins on top of the towel, and set aside to cool completely.
How to Make Custard
- Adjust a rack to the middle position and preheat the oven to 350° degrees.
- In a blender, place all the Flan ingredients and beat on high speed until well blended. Pass the mixture through a fine strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Slowly pour into the caramel-coated ramekins to avoid air bubbles. Place the ramekin in a large roasting pan; fill a roasting pan with hot water to about 1 to 2-inch depth.
- Bake the flan de Dulce de leche for about 25 to 30 minutes or until the flan is firm and set but still slightly jiggly in the center. (Don’t worry if it seems undercooked; it will continue to cook as it cools).
- Transfer the roasting pan to a rack and let the Flan de Dulce de Leche cool slightly in the water. Remove the ramekin from the water bath, transfer it to a rack, and let the Flan de Dulce de Leche cool completely; then cover tightly with plastic wrap and refrigerate overnight.
How to Unmold Flan de Dulce de Leche
- Remove the flan from the refrigerator and let it sit at room temperature for about 10 minutes. Fill a shallow pan with hot water. Dip the bottom of the ramekin in hot water for a minute before inverting it so the caramel loosens from the bottom of the ramekin.
- Run a knife around the rim of the ramekin, being sure to reach the caramel on the bottom; tilt the ramekin slightly to allow a bit of the caramel into the gap. Carefully invert a rimmed round platter over the ramekin.
- Grabbing both, carefully invert the flan onto the platter. Pour and scrape the caramel onto the Flan de Dulce de Leche and serve. Enjoy!
Notes
- Never melt your caramel on your stove’s highest setting; it will cause the caramel to scorch and taste burned. The purpose of the water bath (bain-marie; baño-María) is to provide an even, moderate temperature and ensure that the flan mixture cooks evenly.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.