Dulce de Leche Flan
A creamy and decadent Latin dessert made with dulce de leche, caramelized sugar, and a smooth custard base. Perfect for any occasion!
Ingredients
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
For the Flan Mixture:
- 4 large eggs
- 1 can 14 oz sweetened condensed milk
- 1 can 12 oz evaporated milk
- 1/2 cup dulce de leche
- 1 tbsp vanilla extract
Instructions
Prepare the Caramel:
- In a small saucepan, combine sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns a deep amber color (about 10-12 minutes).
- Immediately pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to cool.
Make the Flan Batter:
- In a blender, combine eggs, condensed milk, evaporated milk, dulce de leche, and vanilla extract. Blend until smooth.
- Strain the mixture through a fine-mesh sieve into a large bowl to remove air bubbles.
Bake the Flan:
- Preheat the oven to 350°F (175°C).
- Pour the flan mixture over the cooled caramel in the baking dish. Place the dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish.
- Bake for 50-60 minutes, or until the flan is set but still jiggles slightly in the center.
Cool and Unmold:
- Remove the flan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the dish and invert onto a serving plate.
Notes
Here are some helpful tips, substitutions, and additional information to ensure your Dulce de Leche Flan turns out perfectly every time. These notes address common questions and provide creative variations to suit different preferences.
1. Ingredient Substitutions
- Dulce de Leche: If you don’t have dulce de leche, you can make your own by simmering a can of sweetened condensed milk for 2-3 hours. Alternatively, use caramel sauce as a substitute, though the flavor will be slightly different.
- Evaporated Milk: If unavailable, substitute with whole milk or half-and-half for a similar creamy texture.
- Sugar for Caramel: Use white granulated sugar for the caramel. Brown sugar can be used, but it will alter the flavor and color of the caramel.
2. Baking Tips
- Water Bath: Always use a water bath (bain-marie) to bake the flan. This ensures even cooking and prevents the custard from curdling or cracking.
- Avoid Overbaking: The flan is done when the edges are set, but the center still jiggles slightly. Overbaking can result in a rubbery texture.
- Cooling Time: Allow the flan to cool completely at room temperature before refrigerating. This helps it set properly and makes unmolding easier.
3. Storage and Serving Suggestions
- Refrigeration: Store the flan in the refrigerator for up to 5 days. Cover it tightly with plastic wrap to prevent it from absorbing odors.
- Unmolding Tip: To release the flan cleanly, dip the bottom of the baking dish in warm water for 10-15 seconds before inverting it onto a plate.
- Serving Ideas: Serve chilled with fresh berries, a dollop of whipped cream, or an extra drizzle of dulce de leche. For a festive touch, garnish with mint leaves or a sprinkle of cinnamon.
4. Common Issues and Fixes
- Grainy Caramel: If your caramel crystallizes or becomes grainy, add a tablespoon of water and heat it gently until the sugar dissolves again.
- Air Bubbles: Straining the flan mixture through a fine-mesh sieve ensures a smooth, bubble-free custard.
- Cracked Flan: Cracks can occur if the flan is overbaked or cooled too quickly. Always bake in a water bath and let it cool gradually.
5. Creative Variations
- Coffee Flan: Add 1-2 tablespoons of instant espresso powder or strong brewed coffee to the flan mixture for a caffeinated twist.
- Coconut Flan: Replace the evaporated milk with coconut milk for a tropical flavor. Top with toasted coconut flakes for added texture.
- Chocolate Flan: Mix 1/4 cup of cocoa powder into the flan batter for a chocolatey version of this classic dessert.