Dulce de leche flan is smooth, rich and creamy. The combination of decadent dulce de leche and velvety custard results to a delicious dessert you’ll want to make over and over.
Make the caramel by dissolving granulated sugar with water in a saucepan over low-medium heat. Swirl occasionally to ensure the sugar does not harden and/or burn.
¾ cup granulated sugar, ¼ cup water
Once it turns a light golden color, remove from heat and spread evenly on your baking pan. Set aside to work on the custard.
Whisk eggs in a bowl.
5 pieces large eggs
Add dulce de leche and stir until thoroughly combined.
1 10-oz can dulce de leche
Add evaporated milk, vanilla extract and a pinch of salt. Mix well.
1 12-oz can evaporated milk, 1 tsp vanilla extract, pinch salt
Strain mixture into your baking pan (on top of the caramel). Gently and carefully pour it so as not to create any large air bubbles.
Place your baking pan in a roasting pan and put the roasting pan in your preheated oven.
Fill the roasting pan with hot water until it reaches halfway up the side of your baking pan.
Bake for 30-45 minutes or until the flan is set (firm but still jiggly). If you see that the top is getting too brown, loosely cover with aluminum foil and continue baking.
Take the flan out of the oven and cool slightly before refrigerating for at least 3 hours.
Run a thin, sharp knife around the edges of your pan to loosen the flan before inverting into a platter to serve.
Video
Notes
The total yield depends on how big or small you slice your flan. Note that this is very rich and a little goes a long way. The estimated nutritional information is based on 16 servings.