Flan con dulce de leche
Indulge in the creamy delight of Flan con Dulce de Leche, a classic Latin dessert. Made with rich condensed milk, vanilla extract, creamy eggs, and a luscious caramel layer, this easy recipe brings a perfect balance of sweetness and smooth texture to your table. Elevate your dessert game with this irresistible homemade treat!
- 16 May 2024
- Cook time 50 min
- Prep time 380 min
- 6 Servings
- 4 Ingredients
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.
Ingredients:
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 0.00g | 0% |
| Sugar 50g | 48% |
| Fat | |
| Fat 8g | 10% |
| Saturated 4.22g | 14% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 160mg | 30% |
| Vitamin B1 0.08mg | 6% |
| Vitamin B2 0.38mg | 29% |
| Vitamin B3 0.12mg | 1% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 0.59ug | 25% |
| Vitamin C 1.50mg | 2% |
| Vitamin E 0.44mg | 3% |
| Vitamin K 0.44ug | 0% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.01mg | 0% |
| Iron, Fe 0.67mg | 6% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 260mg | 8% |
| Selenium, Se 18ug | 35% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 0.96mg | 9% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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