Dessert

Prep Time: 20 minutes  |  Cook Time: 50 minutes  |  Total Time: 1 hour 10 minutes (plus 4 hours chilling)
Servings: 6 servings  |  Difficulty: Medium  |  Cuisine: Latin American

Ingredients

• 1 cup granulated sugar (for caramel)
• 1/4 cup water
• 4 large eggs
• 2 egg yolks
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 cup dulce de leche (for serving)

Instructions

1. Preheat oven to 325°F (160°C) and prepare a large baking dish for a water bath.
2. In a saucepan, melt sugar with water over medium heat until it turns a deep amber caramel.
3. Quickly pour caramel into ramekins or a flan mold, swirling to coat the bottom. Set aside to harden.
4. In a bowl, whisk together eggs, yolks, sweetened condensed milk, evaporated milk, vanilla, and salt until smooth.
5. Strain the custard mixture and pour it over the hardened caramel in the molds.
6. Place molds in the baking dish and add hot water until it reaches halfway up the sides.
7. Bake for 45-55 minutes until the flan is set but slightly jiggly in the center.
8. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. Whip cream with powdered sugar until soft peaks form.
10. To serve, run a knife around the flan, invert onto a plate, and add whipped cream and generous spoonfuls of dulce de leche alongside.

Tips & Notes

• Watch the caramel closely — it goes from amber to burnt in seconds.
• Strain the custard for the silkiest texture without bubbles.
• Always use a water bath to prevent cracking and ensure even cooking.
• Chill overnight for the best flavor and clean unmolding.

Nutrition Notes

Rich in calcium and protein from the eggs and milk, but high in sugar — best enjoyed as an indulgent treat.