Prepare to be transported to the sweet, luxurious world of Latin American cuisine with this mouthwatering Flan de Arequipe! Imagine a dessert so silky smooth, so rich and caramel-laden, that it will make your taste buds dance with pure joy. This isn't just a recipe – it's a culinary journey that transforms simple ingredients into a show-stopping dessert that will have your guests begging for seconds (and the recipe)!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Latin American
Serves: 8 servings
Ingredients
- 1 cup dulce de leche
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sugar (for caramel)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a large baking dish with a water bath (baño maría) by placing a 9-inch round baking pan inside a larger roasting pan.
- Create the caramel by heating the sugar in a small saucepan over medium heat. Stir continuously until the sugar melts and turns a deep golden brown color, being careful not to burn it.
- Quickly pour the caramel into the bottom of the 9-inch baking pan, swirling to coat the bottom evenly. Allow the caramel to cool and harden.
- In a large mixing bowl, whisk together the eggs until well beaten and smooth.
- Add the dulce de leche, sweetened condensed milk, evaporated milk, and vanilla extract to the eggs. Whisk thoroughly until the mixture is completely smooth and well combined.
- Strain the mixture through a fine-mesh sieve to ensure a silky, lump-free texture.
- Carefully pour the mixture over the hardened caramel in the baking pan.
- Fill the outer roasting pan with hot water, creating a water bath that comes about halfway up the sides of the flan pan.
- Carefully transfer the water bath with the flan to the preheated oven.
- Bake for 45-50 minutes, or until the flan is set but still slightly jiggly in the center. The top should be golden and a knife inserted near the center should come out clean.
- Remove from the oven and carefully take the flan pan out of the water bath. Let it cool completely at room temperature.
- Once cooled, refrigerate for at least 4 hours or overnight to allow the flan to set completely.
- To serve, run a knife around the edges of the pan and invert onto a serving plate. The caramel will flow over the top of the flan.
- Slice and serve chilled, garnishing with additional dulce de leche if desired.
Tips
- The secret to a smooth flan is all in the technique. Always strain your mixture to remove any potential egg lumps.
- Be patient with the caramel – it can burn quickly! Stir continuously and watch for that perfect golden-brown color.
- The water bath (baño maría) is crucial. It helps the flan cook evenly and prevents cracking.
- Don't overbake! A slight jiggle in the center is perfect – the flan will continue to set as it cools.
- For the smoothest texture, let the flan chill in the refrigerator for at least 4 hours, or preferably overnight.
- When inverting the flan, ensure your serving plate has a lip to catch the flowing caramel.
- For an extra touch of decadence, drizzle some additional dulce de leche on top before serving.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
