Easy Flan de Dulce de Leche
Flan de Dulce de Leche is a beloved dessert that has become popular worldwide for its creamy and caramelized texture. This versatile dessert can be served on its own 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.
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
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 for up to 3-4 days in the fridge.
Make-Ahead
Notes
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.
- 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.
Nutrition Facts
Easy Flan de Dulce de Leche
Amount per Serving
Calories
178
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
183
mg
61
%
Sodium
36
mg
2
%
Potassium
40
mg
1
%
Carbohydrates
30
g
10
%
Sugar
27
g
30
%
Protein
4
g
8
%
Vitamin A
253
IU
5
%
Vitamin C
0.01
mg
0
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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