Dulce De Leche Flan (Dulce De Leche Creme Caramel)

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5 from 4 votes

Dulce De Leche Flan (Dulce De Leche Creme Caramel)

Creamy flan made with dulce de leche

Prep Time15

Cook Time1 23

cooling time3

Total Time4 38

Course: Dessert

Cuisine: cuban

Servings:

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.

Avoid air bubbles in your flan

While your dulce de leche flan bakes, check on it every 30 minutes or so to make sure the water in your water bath doesn't boil or completely evaporate.If you see the water is evaporating or you see bubbles in your water, add 1-2 cups warm water to the bain-marie. A boiling water bath will result in air bubbles/ air pockets in your flan. No one likes bubbles in their flan.

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.

Nutrition