Dulce de Leche Flan
A velvety, caramel-kissed flan that brings the rich flavors of Latin America straight to your table. Made with just four simple ingredients, this silky dessert is as effortless as it is stunning. Serve it chilled and watch every last slice disappear.
🛒 Ingredients
8 servings
- 400 g dulce de leche (caramel spread)
- 3 large eggs
- 200 ml whole milk
- 1 tablespoon all-purpose flour
- 100 g granulated sugar (for caramel)
- 2 tablespoons water (for caramel)
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Directions
- 1
Preheat the oven to 180 °C (350 °F). Make the caramel by heating the sugar and water in a flan mold over medium heat — do not stir — until it turns a deep amber color. Swirl the mold to coat the base and sides evenly, then set aside.
- 2
Combine the dulce de leche, eggs, milk, and flour in a blender and process for about 2 minutes until completely smooth and lump-free.
- 3
Pour the mixture gently over the caramel in the mold, using a spatula to avoid creating air bubbles.
- 4
Set the mold in a larger baking dish filled with hot water (bain-marie) and bake for 35–40 minutes, until the flan is set but still has a slight jiggle in the center.
- 5
Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours. Run a thin knife around the edge and carefully invert onto a serving plate. Serve chilled.
💡 Chef's Tip
For a silky-smooth texture, strain the blended mixture through a fine-mesh sieve before pouring it into the mold. Only unmold the flan once fully chilled to keep its shape and glossy caramel sauce intact.
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