Dulce de Leche Flan
A rich flan recipe enhanced with dulce de leche for an extra caramel flavor.
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Instructions
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Preheat the oven to 325 F and start boiling water for a water bath.
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In a medium pot, heat milk and cream with a cinnamon stick until almost simmering, then remove and let cool.
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Melt sugar in a small saucepan over medium heat, stirring occasionally, until it forms a medium caramel brown.
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Carefully pour and swirl the melted caramel into a 10-inch cake pan or 12-cup ring mold; it will harden as it cools.
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Place the caramel-coated cake pan inside a larger roasting pan.
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Briefly microwave dulce de leche until soft and spreadable.
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In a large bowl, whisk eggs with the softened dulce de leche and condensed milk.
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Remove the cinnamon stick from the cooled milk mixture and whisk it into the egg mixture, then stir in vanilla and a pinch of salt.
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Pour the egg mixture through a sieve into the caramel-coated cake pan.
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Place the roasting pan with the cake pan in the oven, then carefully fill the roasting pan with boiling water halfway up the cake pan's side.
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Bake for 1 hour to 1 hour 20 minutes, or until the internal temperature reaches 180 F.
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Remove the flan from the oven, let it cool in the water bath for 10 minutes, then remove and cool for an additional 10 minutes.
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Loosen the flan's edges with a knife and invert it onto a serving platter.