Dulce de Leche Flan (Crème Caramel)

by Le Schmitz February 06, 2017

Dulce de Leche Flan (Crème Caramel)


This dulce de leche flan is light in consistency and great in flavour. Don't be afraid to overcook the caramel sauce here - the slightly bitter flavour of the caramel sauce works beautifully well with the delicate sweetness of this flan. It tastes even better if made a day in advance.
 

Dulce de Leche Flan 

Ingredients: 
185 g (3/4 cup) sugar (to caramelise the moulds)
750 ml evaporated milk
1 tablespoon cornstarch
3 small eggs
5 tablespoons La Feliz Dulce de Leche
15 ml vanilla extract
 
Directions:
  1. Preheat the oven to 160C. Lightly grease a large heatproof flan bowl or six 125 ml ramekins or moulds.
  2. Put the sugar and 60 ml of water in a saucepan. Stir over low heat until the sugar dissolves. Bring to boil, reduce the heat and simmer until the mixture turns golden and starts to caramelise. Remove from the heat and pour enough hot caramel into each ramekin to cover the base.
  3. To make the custard, whisk together the milk, cornstarch, eggs and vanilla extract for 2 minutes, then stir in La Feliz Dulce de Leche and mix for another 2 minutes. Strain the mixture into a jug and pour into the ramekins or bowl if you are using it.
  4. Put the ramekins or bowl in a baking dish and pour in enough boiling water to come halfway up the sides of the ramekins. Bake for 30-45 minutes or until the custard is set. (If using small aluminium bowls you better keep an eye on it as you may not need to wait that much for the custard to be cooked.) 
  5. Allow to cool, then refrigerate for at least 2 hours, or until set.
  6. To unmould, run a knife carefully around the edge of each custard and gently upturn onto serving plates. If you turn the flan too soon, the caramel stays in the bottom of the ramekins.



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