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Delicious Dulce De Leche Flan dessert topped with caramel and chocolate shavings.
Michonne Zendaya

Dulce de Leche Flan

This rich and creamy dulce de leche flan is a Latin twist on the classic caramel custard dessert. Silky smooth and sweet, it melts in your mouth and is perfect for special occasions or everyday indulgence.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 7 hours
Servings: 8 slices
Course: Dessert
Cuisine: Cuban, Latin American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar (for caramel)
  • 1 can (13.4 oz) dulce de leche
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 4 large eggs
  • 1 tbsp vanilla extract

Equipment

  • 8-inch round cake pan
  • saucepan for caramel
  • blender
  • large baking dish for water bath
  • aluminum foil
  • knife for unmolding

Method
 

  1. Preheat oven to 350°F. Place a large baking dish (for water bath) in the oven.
  2. In a saucepan over medium heat, melt the sugar until golden and liquefied. Immediately pour into an 8-inch round cake pan, tilting to coat the bottom. Set aside to cool and harden.
  3. In a blender, combine dulce de leche, condensed milk, evaporated milk, eggs, and vanilla. Blend until smooth.
  4. Pour the custard mixture over the set caramel in the cake pan. Cover with aluminum foil.
  5. Place cake pan into the hot water bath. Bake for 1 hour or until center is just set and slightly jiggly.
  6. Remove from oven and let cool to room temperature, then refrigerate for at least 5 hours or overnight.
  7. Run a knife around the edge of the pan and invert onto a plate to unmold. Serve chilled.

Notes

Make sure to allow full chilling time so the flan sets properly. You can prepare this up to 2 days in advance. Run a knife around the edge before unmolding. Garnish with extra dulce de leche or whipped cream if desired.