Flan de Arequipe (Dulce de Leche Flan)

Flan de Arequipe (Dulce de Leche Flan)

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. 1 cup dulce de leche
  2. 1 can (14 oz) sweetened condensed milk
  3. 1 can (12 oz) evaporated milk
  4. 4 large eggs
  5. 1 teaspoon vanilla extract
  6. 1 cup sugar (for caramel)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. In a large mixing bowl, whisk together the eggs until well beaten and smooth.
  5. 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.
  6. Strain the mixture through a fine-mesh sieve to ensure a silky, lump-free texture.
  7. Carefully pour the mixture over the hardened caramel in the baking pan.
  8. Fill the outer roasting pan with hot water, creating a water bath that comes about halfway up the sides of the flan pan.
  9. Carefully transfer the water bath with the flan to the preheated oven.
  10. 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.
  11. Remove from the oven and carefully take the flan pan out of the water bath. Let it cool completely at room temperature.
  12. Once cooled, refrigerate for at least 4 hours or overnight to allow the flan to set completely.
  13. 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.
  14. Slice and serve chilled, garnishing with additional dulce de leche if desired.

Tips

  1. The secret to a smooth flan is all in the technique. Always strain your mixture to remove any potential egg lumps.
  2. Be patient with the caramel – it can burn quickly! Stir continuously and watch for that perfect golden-brown color.
  3. The water bath (baño maría) is crucial. It helps the flan cook evenly and prevents cracking.
  4. Don't overbake! A slight jiggle in the center is perfect – the flan will continue to set as it cools.
  5. For the smoothest texture, let the flan chill in the refrigerator for at least 4 hours, or preferably overnight.
  6. When inverting the flan, ensure your serving plate has a lip to catch the flowing caramel.
  7. 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

Pin Recipe Share Email

Share this:

Leave a Comment