Flan Casero con Dulce de Leche (Uruguayan Caramel Flan)
Local name: Flan casero con dulce de leche
In short: Silky baked egg custard over dark caramel, served Uruguayan style with a generous spoonful of dulce de leche on the side. It takes about 1 h 15 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 55 min
- Resting
- 6 h
- Total
- 1 h 15 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 305 kcal
Flan casero is the dessert Uruguayans make when they want something simple that everybody likes, and it appears at Sunday lunches, birthdays and restaurant menus alike. A smooth egg and milk custard is baked in a water bath over a layer of dark caramel, then chilled and turned out so the caramel runs down the sides. In Uruguay it is almost always served with a spoonful of dulce de leche and often whipped cream.
Instructions
- Heat the oven to 160°C (325°F). Put the sugar and water for the caramel in a small saucepan over medium heat. Do not stir, but swirl the pan, for 6 to 8 minutes until the sugar melts and turns deep amber.
- Pour the caramel at once into a 22 cm (9 in) round cake pan or flan mold and tilt it to coat the bottom and a little up the sides.
- Warm the milk with the vanilla in a saucepan until steaming, without boiling.
- Gently whisk the eggs, sugar and salt in a large bowl, trying not to make foam. Pour in the warm milk slowly while whisking, then strain the custard through a sieve into the caramel-lined pan.
- Set the pan in a roasting tin and pour hot water into the tin to come halfway up the sides of the pan.
- Bake for 50 to 55 minutes, until the edges are set and the center still wobbles slightly.
- Cool in the water bath for 30 minutes, then refrigerate for at least 6 hours or overnight.
- Run a knife around the edge and invert the flan onto a rimmed plate, shaking gently. Serve slices with dulce de leche and whipped cream.
Tips
- Straining the custard and baking it gently in a water bath give a smooth, bubble-free texture. High heat makes it spongy.
- Soak the caramel pan in hot water right away. The hardened caramel dissolves and the pan cleans easily.
Questions and answers
Why is my flan full of holes?
The oven was too hot or the eggs were beaten with too much air. Bake at 160°C (325°F) in a water bath and whisk gently.
How long does flan keep?
Up to 4 days covered in the fridge. Do not freeze it, because the custard turns watery.
Can I make flan without a water bath?
A water bath gives gentle, even heat that keeps the custard creamy. Without it, the custard is more likely to turn rubbery or curdle.
How long does it take to make Flan Casero con Dulce de Leche (Uruguayan Caramel Flan)?
About 1 h 15 min in total: 20 min of preparation and 55 min of cooking.
How many calories are in Flan Casero con Dulce de Leche (Uruguayan Caramel Flan)?
About 305 kcal per serving, with 9 g of protein, 47 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 305 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 47 g |
| Fat | 9 g |
| Fiber | 0 g |
| Sugar | 46 g |
| Sodium | 120 mg |
Estimated values, calculated from the ingredients.
