Classic Caramel Flan with Whipped Cream and Dulce de Leche
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
- Preheat oven to 325°F (160°C) and prepare a large baking dish for a water bath.
- In a saucepan, melt sugar with water over medium heat until it turns a deep amber caramel.
- Quickly pour caramel into ramekins or a flan mold, swirling to coat the bottom. Set aside to harden.
- In a bowl, whisk together eggs, yolks, sweetened condensed milk, evaporated milk, vanilla, and salt until smooth.
- Strain the custard mixture and pour it over the hardened caramel in the molds.
- Place molds in the baking dish and add hot water until it reaches halfway up the sides.
- Bake for 45-55 minutes until the flan is set but slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Whip cream with powdered sugar until soft peaks form.
- 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.
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