Argentinian Dulce de Leche Flan

About This Recipe

Flan is popular across Latin America, but the Argentinian version distinguishes itself by pairing the classic baked egg custard with dulce de leche rather than a plain caramel syrup, sometimes swirling both together for a marbled effect. The custard itself follows the same basic method as any flan -- eggs, milk and sugar baked gently in a water bath until just set -- but many Argentinian cooks add a spoonful of dulce de leche directly into the custard base for extra richness beyond the topping. The water bath, or baño maría, is essential to flan's silky texture, insulating the custard from direct oven heat so it sets slowly and evenly rather than curdling or developing air bubbles. Underbaking is the more common mistake -- the center should have a gentle wobble when the pan is nudged, since it continues to set as it cools. Inverted onto a plate after chilling, so the dulce de leche pools around the custard rather than staying trapped at the bottom of the pan, this flan is a dessert found on nearly every Argentinian restaurant menu and family dinner table, prized for how effortlessly the dulce de leche elevates an already classic dessert.

Ingredients

Serves 6

• 1 cupdulce de leche(divided)
• 4eggs
• 2egg yolks
• 1 can (12oz)evaporated milk
• 1 can (14oz)sweetened condensed milk
• 1 tspvanilla extract
• 1 pinchfine sea salt

Instructions

1. 1

   Line the pan

   Preheat oven to 350°F (175°C). Spread 1/2 cup dulce de leche evenly across the bottom of a round baking pan or individual ramekins.

2. 2

   Blend the custard

   Blend eggs, egg yolks, evaporated milk, condensed milk, remaining dulce de leche, vanilla and salt until completely smooth.

3. 3

   Pour and strain

   Strain the custard through a fine sieve into the pan over the dulce de leche layer to remove any egg strands, ensuring a silky final texture.

4. 4

   Prepare the water bath

   Place the pan inside a larger roasting pan and add hot water halfway up the sides of the flan pan.

5. 5

   Bake

   Bake 45 to 55 minutes, until the edges are set but the center still has a gentle wobble when the pan is nudged.

   Check for doneness a few minutes early -- an overbaked flan turns rubbery and develops small air pockets, while a slight wobble in the center is exactly right since it firms up as it cools.

6. 6

   Chill

   Let cool to room temperature, then refrigerate at least 4 hours, or overnight for the best texture.

7. 7

   Unmold and serve

   Run a knife around the edge, place a serving plate over the pan, and invert in one confident motion so the dulce de leche pools over the top of the custard.

Variations

• •

  Coffee flan: add a tablespoon of instant espresso powder to the custard for a mocha-dulce de leche flavor.

• •

  Individual flans: bake in ramekins instead of one large pan, reducing the bake time to about 30 to 35 minutes.

• •

  Coconut flan: replace the evaporated milk with coconut milk for a tropical variation.

Storage

Refrigerate covered up to 4 days; flan is best served cold or at cool room temperature and doesn't need reheating.

Frequently Asked Questions