Homemade Flan with Dulce de Leche (Argentine Style)

Why you’ll love it

• Just 5 ingredients: eggs, condensed milk, milk, vanilla and sugar.
• Blender easy: ready for the oven in 10 minutes.
• Restaurant texture: firm, smooth and very creamy.

Quick facts

Ingredients

• 3/4 cup (150 g) sugar, for the caramel
• 5 large eggs
• 1 can (14 oz / 395 g) sweetened condensed milk
• 2 cups (500 ml) whole milk
• 1 tsp vanilla extract
• Dulce de leche, to serve
• Whipped cream, to serve (optional)

Step-by-step method

1. Make the caramel. Put the sugar in the pan and set it over medium heat, without stirring, until it melts and turns amber. Carefully tilt the pan (use oven mitts) to coat the bottom and part of the sides. Let it harden.

2. Heat the oven. Preheat to 340°F (170°C) and heat water for the water bath.

3. Mix the custard. Blend or whisk the eggs, condensed milk, milk and vanilla just until combined. Let it sit 5 minutes and skim off the foam.

4. Fill the pan. Strain the mixture into the pan over the hardened caramel.

5. Bake in a water bath. Set the pan inside a larger dish and pour hot water halfway up the sides. Bake 50 to 60 minutes, until the center barely jiggles and a knife comes out clean.

6. Chill. Cool to room temperature, then refrigerate at least 6 hours, ideally overnight.

7. Unmold and serve. Run a thin knife around the edge, cover with a rimmed plate and flip in one quick move. Serve each slice with a big spoonful of dulce de leche (and whipped cream for a “mixto”).

Tips for the best result

• Never let the water bath boil hard: boiling makes little holes in the flan.
• Do not overmix: less air means a smoother custard.
• Take the caramel off the heat as soon as it is amber; too dark turns bitter.

Storage

Keep covered in the refrigerator up to 4 days. Flan does not freeze well.