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.
Servings: 8 slices
Calories: 380kcal
Cost: 3
Equipment
- 8-inch round cake pan
- saucepan for caramel
- blender
- large baking dish for water bath
- aluminum foil
- knife for unmolding
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
Instructions
- Preheat oven to 350°F. Place a large baking dish (for water bath) in the oven.
- 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.
- In a blender, combine dulce de leche, condensed milk, evaporated milk, eggs, and vanilla. Blend until smooth.
- Pour the custard mixture over the set caramel in the cake pan. Cover with aluminum foil.
- Place cake pan into the hot water bath. Bake for 1 hour or until center is just set and slightly jiggly.
- Remove from oven and let cool to room temperature, then refrigerate for at least 5 hours or overnight.
- 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.