Vanilla flan with dulce de leche sauce
This vanilla flan is silky, custardy, and tasty, with the classic caramel topping. The dulce de leche sauce makes it more interesting and super decadent.
Servings: 10 portions
Equipment
- 7-inch pan
Ingredients
Caramel:
- 150 g Sugar
- 80 ml Water
Flan:
- 10 Eggs
- 350 g Sugar
- 30 g Vanilla extract
- 600 ml Whole milk
Dulce de leche sauce:
- 150 g Dulce de leche
- 30 ml Milk
Instructions
- For the caramel, place the water and sugar in a saucepan. Cook over medium heat until the syrup starts boiling, then turn the heat down. Wait until a very light caramel forms and turn off the stove. The caramel will turn darker after a few seconds. Pour the caramel and immediately spread over the base and edges of the pan. Use oven gloves to avoid burning yourself.
- For the flan, mix the eggs, sugar, and vanilla with a hand whisk. Add the milk and finish mixing until all the ingredients are combined.
- Strain the egg mixture straight into the pan with a fine mesh sieve.
- Cover the pan tightly with tin foil. Set the pan onto a deep baking dish. Once in the oven fill out the baking dish with hot water.
- Bake in a preheated oven at 160ºC for 50 min-1 hour. The flan will be ready when it jiggles in the center while shaking the pan, but it shouldn’t be liquid. Refrigerate for at least 8 hours before unmolding.
- For the dulce de leche sauce, heat the dulce de leche with the milk for 40-45 seconds in the microwave or on a bain-marie. Mix well with a whisk and let cool before serving.
- Serve with the dulce de leche sauce and/or whipped cream.
