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Dulce de leche flan with smooth caramel custard and glossy amber sauce on a rimmed platter

Dulce de Leche Flan with Silky Caramel Custard

A silky dulce de leche flan baked gently in a water bath, chilled until fully set, and inverted to reveal a glossy amber caramel sauce.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Cooling 7 hours 30 minutes
Total Time 9 hours 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Latin American
Calories: 294
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g granulated sugar 3/4 cup, for the caramel
  • 45 ml water 3 tablespoons, for the caramel
  • 397 g dulce de leche one 14-ounce can, room temperature
  • 354 ml evaporated milk one 12-ounce can, room temperature and shaken
  • 240 ml whole milk 1 cup, room temperature
  • 4 large eggs about 200 g without shells, room temperature
  • 3 large egg yolks about 54 g, room temperature
  • 10 ml pure vanilla extract 2 teaspoons
  • 1 g fine sea salt 1/4 teaspoon

Equipment

  • 8 by 2-inch round light-colored metal cake pan, not springform
  • Large roasting pan with enough depth for a water bath
  • Medium heavy-bottomed saucepan
  • Large mixing bowl
  • Balloon whisk
  • Fine-mesh sieve
  • Heatproof measuring jug or bowl with a pouring spout
  • Thin paring knife and rimmed serving platter

Method
 

  1. Position a rack in the lower third of the oven and preheat it to 325°F (163°C). Set an ungreased 8 by 2-inch round metal cake pan inside a large roasting pan to confirm it sits flat with room for water around it, then remove the cake pan. Bring a kettle of water to a simmer for the water bath. Place a dry heatproof towel beside the stove so the caramel-coated pan has a safe landing spot.
  2. Combine the granulated sugar and water in a medium heavy-bottomed saucepan. Stir gently only until every grain is moistened, then cook over medium heat without further stirring for 8 to 10 minutes. Swirl the pan occasionally as the syrup colors, removing it from the heat when it reaches an even deep amber and smells toasted, not burned. Carefully pour the hot caramel into the cake pan and tilt with oven mitts to coat the bottom. Set aside until hardened.
  3. Place the eggs, egg yolks, vanilla, and salt in a large bowl and whisk slowly until the whites and yolks are fully blended without becoming foamy. In a separate heatproof jug, whisk the dulce de leche with about one-third of the evaporated milk until smooth. Add the remaining evaporated milk and whole milk, then pour this mixture gradually into the eggs while whisking gently. Stop as soon as the custard is uniform; vigorous mixing traps air that can create holes.
  4. Set a fine-mesh sieve over a clean jug or bowl with a pouring spout and strain the custard, using a flexible spatula to encourage it through without pressing any firm egg fragments. Skim visible foam from the surface with a spoon. Place the caramel-lined cake pan back inside the roasting pan, then slowly pour in the custard. If bubbles remain, touch them with the corner of a paper towel rather than stirring. Loosely tent the pan with aluminum foil.
  5. Place the roasting pan on the extended oven rack, then carefully pour the simmering water around the cake pan until it reaches halfway up the sides. Slide the rack in without splashing water into the custard. Bake for 55 to 65 minutes, removing the foil for the final 10 minutes to check the surface. The edges should be set, while a 2-inch area in the center trembles as one unit. An instant-read thermometer inserted near the center should register about 175°F.
  6. Using oven mitts, lift the flan pan straight out of the water bath and place it on a wire rack. Remove the foil and let the custard cool for 60 to 90 minutes, until the pan no longer feels warm, keeping total room-temperature time under 2 hours. Cover the pan without touching the surface and refrigerate for at least 6 hours, preferably overnight. This rest firms the custard and allows hardened caramel to dissolve into a fluid sauce.
  7. Remove the thoroughly chilled flan from the refrigerator. Run a thin paring knife once around the edge, keeping the blade against the pan so the custard stays smooth. Set the pan in warm water for 10 to 15 seconds to loosen the caramel, then dry the outside. Center a rimmed serving platter over the pan, hold both firmly, and invert in one confident motion. Pause for several seconds before lifting the pan so the custard and caramel release completely.

Notes

  • Use a light-colored metal pan rather than dark metal or glass. It conducts heat responsively without overcooking the outer custard before the center has set.
  • Arrange the cake pan, roasting pan, and simmering water before mixing the custard. Once the eggs and dairy are combined, prompt baking reduces the time bubbles can collect on the surface.
  • Keep the whisk below the custard's surface and move it slowly. Foam may look harmless when raw, but it bakes into an uneven, porous layer instead of the characteristic silky finish.
  • Trust the coordinated wobble in the center rather than waiting for the entire flan to become rigid. A completely firm custard in the oven is likely to cool with a grainy or rubbery texture.
  • Unmold the flan only after a full refrigerator chill. A warm or briefly chilled custard may taste creamy, but its protein network is not firm enough to survive inversion cleanly.