Flan con Dulce de Leche (Argentine Caramel Flan)
Local name: Flan con dulce de leche
In short: A firm, silky egg custard under a pool of dark caramel, served cold with a generous spoonful of dulce de leche and whipped cream. It takes about 1 h 25 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 1 h 5 min
- Resting
- 8 h
- Total
- 1 h 25 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Flan con dulce de leche is the dessert Argentines order at the end of an asado, in parrillas and in family restaurants across the country. The custard is firmer than a creamy flan, more like a dense pudding, and it sits under a thin, glassy caramel. A large spoonful of dulce de leche and a swirl of whipped cream make it exactly right. Bake it low and slow in a water bath and chill it overnight.
Instructions
- Heat the oven to 160°C (325°F) and boil a kettle. Have a 20 cm (8 in) round cake pan or flan mold, about 1.5 L (6 cups) in size, and a deep roasting pan ready.
- Make the caramel: heat the sugar and water in a small saucepan over medium heat without stirring, swirling now and then, for 6 to 8 minutes until it turns deep amber. Pour it into the mold and tilt to coat the bottom and part of the sides.
- Whisk the eggs, milk, sugar, vanilla and salt together gently, just until the sugar dissolves. Avoid creating foam.
- Pour the custard through a fine sieve into the caramel-lined mold. Cover the mold tightly with foil.
- Set the mold in the roasting pan and pour in boiling water to come halfway up its sides.
- Bake for 50 to 60 minutes, until the edge is set and the center still wobbles slightly when shaken.
- Lift the mold from the water, cool to room temperature, then refrigerate for at least 6 hours or overnight.
- Run a thin knife around the edge, dip the base in hot water for 10 seconds, set a plate on top and flip. Serve each slice with a big spoonful of dulce de leche and whipped cream.
Tips
- Whisk gently and strain the custard. Foam and bubbles cause pits in the finished flan, and the sieve catches any bits of egg white.
- Pull the flan from the oven while the center still shakes. Residual heat finishes the cooking, and overbaking makes the custard grainy and full of holes.
Questions and answers
Why does my flan have bubbles or holes?
Usually the eggs were whisked too hard or the oven was too hot. Whisk gently, strain the mixture, cover the mold and bake in a water bath at 160°C (325°F).
How long does flan keep?
Up to 4 days covered in the fridge. Unmold it on the day you plan to serve it so the caramel stays glossy.
What is flan mixto?
In Argentina, flan mixto is flan served with both dulce de leche and whipped cream. It is the most popular way to order it at restaurants.
How long does it take to make Flan con Dulce de Leche (Argentine Caramel Flan)?
About 1 h 25 min in total: 20 min of preparation and 1 h 5 min of cooking.
How many calories are in Flan con Dulce de Leche (Argentine Caramel Flan)?
About 340 kcal per serving, with 9 g of protein, 51 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 51 g |
| Fat | 11 g |
| Fiber | 0 g |
| Sugar | 48 g |
| Sodium | 150 mg |
Estimated values, calculated from the ingredients.
