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Flan con Dulce de Leche
A classic Argentine caramel custard (flan) enriched with dulce de leche and a touch of cream. This dessert is a beloved staple, often considered the king of Argentine sweets.
ð§ ææ
- 200 g Granulated Sugar(For the caramel)
- 6 Whole Eggs(Large)
- 2 Egg Yolks(Large, for extra richness)
- 500 ml Whole Milk(Whole milk for best results)
- 200 g Dulce de Leche(Good quality, for the custard base)
- 1 tsp Vanilla Extract(Optional, but enhances flavor)
- 200 ml Heavy Cream(For serving)
- 4 tbsp Extra Dulce de Leche(For topping)
ðšâð³ äœãæ¹
- 1
Prepare the Caramel: In a heavy-bottomed saucepan, combine the 200g of granulated sugar with 2 tablespoons of water. Heat over medium heat, swirling the pan occasionally, until the sugar dissolves and begins to turn an amber color. Continue cooking without stirring until it reaches a deep amber hue. Immediately and carefully pour the hot caramel into a 20-22 cm (8-9 inch) round baking dish or flan mold. Swirl the dish to coat the bottom evenly. Be extremely cautious as the caramel is very hot. Set aside to cool and harden.
â±ïž 15 minutes - 2
Make the Custard Base: In a large bowl, whisk together the 6 whole eggs and 2 egg yolks until well combined. In a separate saucepan, gently heat the 500ml milk and 200g dulce de leche over medium-low heat. Stir constantly until the dulce de leche is fully dissolved into the milk and the mixture is smooth and warm, but not boiling. Remove from heat. Gradually temper the egg mixture by slowly whisking about half of the warm milk mixture into the eggs. Then, pour the tempered egg mixture back into the remaining warm milk mixture in the saucepan. Stir in the vanilla extract, if using. Whisk until everything is thoroughly combined.
â±ïž 10 minutes - 3
Assemble and Bake: Preheat your oven to 160°C (325°F). Carefully pour the custard mixture through a fine-mesh sieve into the caramel-lined baking dish. This ensures a silky smooth texture. Place the baking dish inside a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the baking dish, creating a water bath (bain-marie). This gentle cooking method prevents the flan from cracking and ensures even cooking. Bake for 60-70 minutes, or until the edges are set and the center is just barely jiggly when gently shaken. A knife inserted near the center should come out clean.
â±ïž 1 hour 10 minutes - 4
Chill and Unmold: Carefully remove the baking dish from the water bath and let it cool on a wire rack for about 30 minutes. Once cooled, cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flan to set completely and flavors to meld. To unmold, run a thin knife around the edge of the flan. Place a serving plate over the baking dish and quickly invert them together. The flan should release onto the plate. If it sticks, gently tap the bottom of the dish or briefly dip the bottom in warm water.
â±ïž 4 hours (minimum chilling) - 5
Serve: Just before serving, whip the 200ml heavy cream until soft peaks form. Dollop or pipe the whipped cream onto the flan. Drizzle with the extra 4 tablespoons of dulce de leche. Slice and serve chilled.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âEnsure your dulce de leche is smooth and good quality, as it's a key flavor component.
- âUsing a water bath is crucial for a creamy, smooth flan texture.
- âChilling the flan thoroughly is essential for it to set properly and unmold cleanly.
- âFor individual portions, use ramekins and adjust baking time accordingly (likely 30-40 minutes).
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- Add a pinch of salt to the custard to balance the sweetness.
- Infuse the milk with a cinnamon stick or citrus zest before making the custard.
- For a richer caramel, use a mix of granulated sugar and brown sugar.