Flan with Dulce de Leche

A silky, classic caramel flan baked in a water bath until perfectly set, then chilled overnight and served with rich dulce de leche. Elegant and indulgent, it's the ultimate make-ahead dessert.

Ingredients

• Sugar

  ⚖ 100 g 💧 117.6 ml 🥄 8 tbsp
  kcal/г%DV

  Calories

  38519%

  Protein

  0.00%

  Total Fat

  0.30%

  Carbohydrates

  99.636%
• Dulce de leche

  ⚖ 100 g 💧 76.9 ml 🥄 5¼ tbsp
  kcal/г%DV

  Calories

  31515%

  Protein

  6.813%

  Total Fat

  7.39%

  Carbohydrates

  55.420%
• Egg Yolks

  ⚖ 72 g 4 pcs
  kcal/г%DV

  Calories

  23211%

  Protein

  11.422%

  Total Fat

  19.124%

  Carbohydrates

  2.60%
• Milk

  ⚖ 350 g 💧 339.8 ml 🥛 1½ cup
  kcal/г%DV

  Calories

  21310%

  Protein

  11.022%

  Total Fat

  11.414%

  Carbohydrates

  16.76%
• Sugar

  ⚖ 45 g 💧 52.9 ml 🥄 3½ tbsp
  kcal/г%DV

  Calories

  1738%

  Protein

  0.00%

  Total Fat

  0.10%

  Carbohydrates

  44.816%
• Egg

  ⚖ 100 g 🥚 2 pcs
  kcal/г%DV

  Calories

  1437%

  Protein

  12.625%

  Total Fat

  9.512%

  Carbohydrates

  0.70%
• vanilla pod

  ⚖ 3 g 💧 3.4 ml 🥄 ⅔ tsp
  kcal/г%DV

  Calories

  80%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.40%

Instructions

• For the caramel, place 100g of sugar in a dry frying pan and melt over medium heat. Avoid stirring with a spoon — instead, swirl the pan gently to ensure even melting. Once the sugar reaches a deep amber colour and is fully melted, quickly pour it into the bottoms of four flan containers (approximately 120ml each). Work fast, as the caramel will harden almost immediately.
• Preheat the oven to 150°C and find a deep casserole dish or roasting tin large enough to hold all four flan containers.
• Heat 350ml of milk with 45g of sugar and a split, scraped vanilla pod over medium heat until warm but not boiling. Remove the vanilla pod after a few minutes. In a separate bowl, gently whisk together 4 egg yolks and 2 whole eggs, taking care not to incorporate air. Slowly pour the warm milk mixture into the egg mixture, stirring very gently to combine. Pour the custard evenly into the prepared caramel-lined containers and place them inside the large casserole dish. Pour freshly boiled water into the casserole so it reaches partway up the sides of the flan containers, being careful not to splash any water into the custard. Bake on the middle rack for 35–40 minutes, until a toothpick inserted into the centre comes out clean.
• Remove the flans from the water bath and allow them to cool inside their containers for 1 hour, then transfer to the refrigerator and chill overnight. The next day, gently run a knife around the rim of each flan, then invert onto a serving plate. Serve with dulce de leche on the side.