Flan con dulce de leche

Flan con dulce de leche is a creamy Latin American dessert that features layers of rich caramel and vanilla flavors. It's made with simple ingredients and baked in a water bath for a velvety texture.

21 Apr 2026
Cook time 50 min
Prep time 380 min

Ingredients:

1/2 cup sugar
1.50 cups condensed milk
1 tsp vanilla extract
4 eggs

Flan con dulce de leche is a delicious and creamy dessert that combines the rich flavors of caramel and vanilla. This classic Latin American treat is surprisingly easy to make with just a few simple ingredients. Perfect for special occasions or a delightful ending to any meal, this flan will impress your guests with its smooth texture and delectable taste.

Instructions:

1. Prepare the Caramel:
- Place the 1/2 cup of sugar in a small saucepan over medium heat.
- Cook the sugar, stirring constantly with a wooden spoon or heatproof spatula, until it melts into a golden brown caramel. Make sure not to burn it.
- Once the caramel is the desired color, quickly pour it into the bottom of a flan mold or individual ramekins, swirling them to spread the caramel evenly over the bottom. Be careful - the caramel will be very hot!
- Set aside to let the caramel harden.

2. Prepare the Flan Mixture:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the condensed milk, vanilla extract, and eggs.
- Whisk the ingredients together until they are fully integrated and smooth.

3. Combine and Bake:
- Pour the flan mixture over the hardened caramel in the mold(s).
- Cover the top of the mold(s) with aluminum foil.
- Place the flan mold(s) in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the flan mold(s), creating a bain-marie or water bath.
- Carefully transfer the baking dish to the preheated oven.

4. Baking:
- Bake the flan for about 45-60 minutes, or until the flan is set around the edges but still slightly jiggly in the center.
- To check for doneness, insert a knife into the center of the flan. If it comes out clean, the flan is ready.

5. Cool and Serve:
- Remove the flan mold(s) from the water bath and let them cool to room temperature.
- Once cooled, refrigerate the flan for at least 4 hours, or overnight. This helps it set completely and makes it easier to unmold.

6. Unmold:
- To unmold, run a knife around the edges of the flan to loosen it.
- Place a plate over the top of the mold and quickly invert it, shaking gently if necessary to release the flan.
- The caramel will flow over the flan, creating a delicious sauce.

Making Flan con dulce de leche is a wonderful way to bring a taste of Latin American culture into your kitchen. With its luxurious texture and sweet caramel flavor, this dessert is sure to be a favorite. Follow these tips to ensure your flan comes out perfectly every time and enjoy this delightful treat with friends and family.

Flan con dulce de leche FAQ:

How long should I bake the flan?

Bake the flan for about 45-60 minutes at 350°F (175°C). To check for doneness, insert a knife into the center; it should come out clean.

What should I do if my flan is still jiggly after baking?

A slightly jiggly center is normal for flan. However, if it’s very liquid, return it to the oven for additional baking time in 5-minute increments until set.

How do I store leftover flan?

Store leftover flan in an airtight container in the refrigerator for up to 3 days. Make sure to keep it covered to maintain its moisture and flavor.

Can I substitute ingredients in this flan recipe?

You can substitute sweetened condensed milk with evaporated milk and additional sugar, but the flavor and texture will differ. Egg substitutes can also be used for dietary restrictions.

What type of sugar is best for making caramel?

Granulated white sugar is best for caramelizing due to its high purity. Avoid using powdered or brown sugar, as they may affect the texture and flavor of the caramel.

Cooking Tips:

- Ensure the sugar caramelizes to a deep amber color but be careful not to burn it.

- Use room temperature eggs to help the mixture blend smoothly.

- Strain the mixture through a fine mesh sieve to remove any egg solids for a silky texture.

- Bake the flan in a water bath to prevent it from curdling and to achieve a smooth, creamy consistency.

- Allow the flan to cool completely in the refrigerator before unmolding to retain its shape.

Nutrition Facts

6 Servings
Calories 300kcal
Protein 9g
Carbohydrates 50g
Fiber 0.00g
Sugar 50g
Fat 8g

Flan con dulce de leche