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    Home » Recipes » Desserts » Dulce De Leche Flan (Dulce De Leche Creme Caramel)

    Published: Sep 29, 2022 · Modified: Nov 24, 2022 by Cari · This post may contain affiliate links. · Leave a Comment

    Dulce De Leche Flan (Dulce De Leche Creme Caramel)

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    The amazing flavor of dulce de leche meets flan's silky vanilla custard and caramel. Dulce de leche is one of my all time favorite desserts as well as flan, so combining the two seemed like the natural thing to do!

    What is Flan?

    Flan, or crème caramel, is a creamy custard dessert topped with caramel. Originating in Europe and thanks to the process of colonization, flan is also popular all throughout the Caribbean, South America and Philippines.

    It's a simple custard made with milk, sugar and eggs and baked using a marie bath to ensure a cream consistency. Each region has its own way of making it and all are delicious.

    What is Dulce de leche?

    Dulce de leche is cooked sweetened condensed milk. Different countries call it by different names like manjar, kajmak, confiture de lait or arequipe. The sweetened condensed milk is cooked until it reaches a rich caramel color with a spreadable consistency.

    Equipment needed

    For this recipe, you'll need a flanera.

    Ingredients

    • Granulated sugar
    • Water
    • Whole milk
    • Vanilla extract
    • Eggs
    • Egg yolks
    • Salt
    • Sugar
    • Dulce de leche

    Instructions to make dulce de leche flan

    Making the caramel

    • Put the sugar and water in a small saucepan. Shake the pan first to half dissolve the sugar in the water. Then, over a medium-high heat, leave the caramel to form without stirring. Swirl the pan around a bit and wait until the caramel is medium to rich amber color, takes about 10-12 minutes. Be sure to keep an eye on it because it will burn very quickly.
    • Pour the amber caramel into your flanera or large ramekin. Swirl the flanera carefully to make sure the entire base of it is well coated with the caramel. Set aside to cool so that the caramel sets.

    Making the custard

    • Pour the milk, salt, vanilla extract, sugar and dulce de leche into a medium saucepan over medium low heat. Whisk as the dulce de leche melts to ensure it is completely mixed into the milk. Once the dulce de leche has completely disolved, remove from the heat and cover.
    • In a medium mixing bowl, mix together the egg yolks and eggs. Mix vigorously until foamy and a light yellow color.
    • Temper the warm milk mixture into the whisked eggs by adding a couple tablespoons at a time while whisking to ensure you don't end up with scrambled eggs. Once half the milk mixture has been added to the eggs you can pour the rest in slowly while whisking.
    • Place your flanera or large flan ramekin inside a 9x13 pan.
    • Prepare to pour your flan into the flanera. While pouring it into the ramekin, have the custard mix go through a fine-mesh strainer to ensure any egg or dulce de leche bits don't make their way into your flan.
    • Place the top on your flanera and pour in warm-hot water around the ramekin so that it comes to about half of the way up.
    • Bake for 1 hour and 10 minutes or until set. Remove from the oven carefully and allow to cool slightly on the counter. When cool, transfer to the refrigerator and chill for at least 3 hours.
    • To remove the custard from the flanera, run a sharp knife along the edge of each ramekin.
    • Flip the custard out of the ramekin and onto the plate. If your custard is being stubborn, simply flip it back over and run your knife along the edges again, then place the dish on top and try flipping again. 

    Variations

    Want a simple flan with no dulce de leche? Simply omit the dulce de leche and increase the amount of sugar in the custard to ½ cup.

    Storage

    This flan must be kept refrigerated in an airtight container. It will be good for up to 3 days.

    I do not recommend freezing this dulce de leche flan.

    Check out these other dessert recipes

    • coquito tres leches cake
      Coquito Tres Leches Cake
    • dulce de leche cortada
      Dulce De Leche Cortada Recipe (Curdled Milk Dessert)
    • Guava and Cheese Pop Tarts
    • Traditional Cuban Arroz Con Leche Recipe
    Print Recipe
    5 from 2 votes

    Dulce De Leche Flan (Dulce De Leche Creme Caramel)

    Creamy flan made with dulce de leche
    Prep Time15 mins
    Cook Time1 hr 23 mins
    cooling time3 hrs
    Total Time4 hrs 38 mins
    Course: Dessert
    Cuisine: cuban
    Servings: 6
    Calories: 229kcal
    Author: Cari

    Ingredients

    • Caramel:
    • ¾ cup granulated sugar
    • ¼ cup water
    • Custard Cream:
    • 2 cups whole milk
    • 1 teaspoon of vanilla extract
    • 2 large eggs
    • 3 large egg yolks
    • ½ teaspoon salt
    • ¼ cup of sugar
    • 14 oz of dulce de leche

    Instructions

    • Preheat the oven to 350 degrees.
    • Make the caramel: Put the sugar and water in a small saucepan. Shake the pan first to half dissolve the sugar in the water. Then, over a medium-high heat, leave the caramel to form without stirring. Swirl the pan around a bit and wait until the caramel is medium to rich amber color, takes about 10-12 minutes. Be sure to keep an eye on it because it will burn very quickly,
    • Pour the amber caramel into your flanera or large ramekin. Swirl the flanera carefully to make sure the entire base of it is well coated with the caramel. Set aside to cool so that the caramel sets.
    • Make the custard: Pour the milk, salt, vanilla extract, sugar and dulce de leche into a medium saucepan over medium low heat. Whisk as the dulce de leche melts to ensure it is completely mixed into the milk. Once the dulce de leche has completely disolved, remove from the heat and cover.
    • In a medium mixing bowl, mix together the egg yolks and eggs. Mix vigorously until foamy and a light yellow color.
    • Temper the warm milk mixture into the whisked eggs by adding a couple tablespoons at a time while whisking to ensure you don't end up with scrambled eggs. Once half the milk mixture has been added to the eggs you can pour the rest in slowly while whisking.
    • Place your flanera or large flan ramekin inside a 9x13 pan.
    • Prepare to pour your flan into the flanera. While pouring it into the ramekin, have the custard mix go through a fine-mesh strainer to ensure any egg or dulce de leche bits don't make their way into your flan.
    • Place the top on your flanera and pour in warm-hot water around the ramekin so that it comes to about half of the way up.
    • Bake for 1 hour and 10 minutes or until set. Remove from the oven carefully and allow to cool slightly on the counter. When cool, transfer to the refrigerator and chill for at least 3 hours.
    • Once ready to serve, run a knife along the edge of the flan and then invert the flan onto your serving dish.

    Notes

    If you're not using a flanera with a lid, cover the ramekin you're using with tented aluminum foil.
    Want a simple flan with no dulce de leche? Simply omit the dulce de leche and increase the amount of sugar in the custard to ½ cup.
    This flan must be kept refrigerated in an airtight container. It will be good for up to 3 days.
    I do not recommend freezing this dulce de leche flan.

    Nutrition

    Serving: 1slice | Calories: 229kcal | Carbohydrates: 38g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 162mg | Sodium: 251mg | Potassium: 154mg | Sugar: 37g | Vitamin A: 341IU | Calcium: 121mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

    More about me →

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