Belula

Dulce de Leche Flan

Belula December 31, 2015
90° shot of the dulce de leche flans

It's the last post of the year. Tomorrow it will already be 2016. It went fast. Really fast. It has been a great year. A rollercoaster. A happy one.

I moved to Paris, I started a blog and a supper club in my apartment. I got engaged to the love of my life. It couldn't get any better even if I tried. 2015 you have been good to me. I can say from the bottom of my heart that it has been a happy happy year for me.

Closeup shot of one dulce de leche flan
45° shot of one dulce de leche flan on a plate
Filling the flan moulds

Part of the joy comes from this. Sharing my recipes here. I love it. I hope you like it too! Mostly I hope you are cooking some of my recipes for your loved ones! Please let me know how it goes if you ever do prepare some of the recipes on this blog! It would make me so happy. Really.

I spent Christmas in Buenos Aires this year, surrounded by family and summer. We had the best time there. We specially ate a lot. At this time of the year all of the gatherings are made around food! Like the time we went over for lunch to my grandmothers and she has made a splendid Crème Caramel or as we call it in Argentina a "Flan". It was divine.

In spite of the filling being a tad too liquid my first attempt at TKO's was a success. The girls loved them. Loved them. Even those who were skeptical about tasting them ended up having second servings. I was a happy baker that afternoon. But I knew I'd had to make them again because the ganache thing was bugging me. A lot.

In that moment I remembered another version of Crème Caramel my mother used to make when we were kids: dulce de leche Flan. I did tell you where I come from everything or almost everything involves dulce de leche right? I tried to explain to my boyfriend why this other version was so good, that it was the same but different. Better. But I don't think words make justice to this dessert.

So, as soon as we arrived back home I decided to make one for him. And it will also serve new year's eve dessert. I had a prefect idea really. And to make even more perfect I got to share it here.

Let's get to it and you can also enjoy it for dessert tonight!

Overhead shot of the dulce de leche flans on small plates
Dulce de Leche Flan
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Servings: 8 servings
Nutrition: 326 cal
Cuisine: Argentinian

Ingredients

Caramel

  • Sugar 250 g
  • Water 50 g

Flan

  • Whole Milk 500 g
  • Sugar 50 g
  • Eggs 1
  • Egg Yolks 4
  • Dulce de Leche 250 g
  • Vanilla Beans or vanilla extract 0.5

Procedure

  • Caramel

  • 1. Place the mould in a baking tray. You can use the traditional crème caramel mold if you have one! I didn't so I used 4 individual ramekins and a small cake mould. You could also make 2 cake moulds, or 8 individual ones.
  • 2. Pre-heat the oven to 150 degrees Celsius.
  • 3. Put the sugar in a pot and cover it with the water. Cook over high heat until it changes color to light brown. Don't overcook the caramel or it will taste bitter.
  • 4. Line the mould (or moulds) with the caramel so that it is completely and evenly covered. This part of the process is important because it will allow you to properly remove the dulce de leche crème caramel from the mould. If some part of it is not covered in caramel your flan will very likely stick to it and will break when you'll attempt the removal.
  • 5. Set aside and let the caramel cool off.
  • 6. Tip: I suggest you use a kitchen towel for the caramel lining of the moulds because the caramel will be extremely hot and you risk burning! (I kind of did :))
  • Flan

  • 1. In a pot bring the milk and the 50 grams of sugar to a boil. Set aside and let it slightly cool down until it is warm.
  • 2. IIn the meantime whisk together the egg, the yolks, the dulce de leche and the vanilla until everything is mixed together. The mixture should be smooth.
  • 3. Pour the milk onto the dulce de leche/egg mixture and whisk together.
  • 4. Pour the dulce de leche crème onto your caramel lined moulds. Fill the baking tray with water.
  • 5. Bake for about 45 to 60 minutes.
  • 6. Cool down and then transfer to the refrigerator. Once they have completely cooled down you can remove the flan. Turn it over a platter or serving plate let it sit for a few minutes and it will fall down by itself.
  • 7. Tip: If you cannot remove it try heating it up slightly over the burner to soften the caramel that might have gone a little hard in the fridge!
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