Looking for an easy but impressive dessert? This Dulce de Leche Flan recipe requires only a few simple ingredients and yields silky smooth caramel custard. Perfect for dinner parties, holidays, or when you just crave something sweet.
A year ago, I decided to challenge myself and set out to recreate all the different types of flan known to mankind in my kitchen. Well, friends, I came pretty short on that goal, but we do have these tasty varieties on the blog if you want to check them out.
- Cream Cheese Flan-it’s like having leche flan and cheesecake in one delicious bite.
- Coffee Flan- creamy, velvety soft, and has the most intense coffee flavor. It’s guaranteed to satisfy sweet cravings.
- Coconut Flan- coconut milk gives this flan a tropical twist.
- Whole Eggs Flan- no need to waste egg whites! This one is as creamy and decadent as the yolk-only version.
Ingredient notes
- Granulated sugar- to make the caramel
- Eggs yolks- we are using fewer egg yolks in this recipe compared to our classic leche flan because the dulce de leche is richer and thicker than condensed milk
- Dulce de Leche- used in place of sweetened condensed milk for an intense caramel flavor.
- Evaporated milk- a concentrated milk product that adds a rich custard taste. You can also use half-and-half or heavy cream.
How to make dulce de leche
Dulce de leche is available at most major grocery stores, but you can make your own if you can't find the product.
- Stovetop- Pour sweetened condensed milk into a double boiler pan set over boiling water. Cover and cook over low heat, stirring occasionally, for about 40 to 50 minutes or until thick and light caramel-colored. Remove from heat and whisk until smooth.
- Oven- Pour sweetened condensed milk into a 9-inch pie plate and cover with aluminum foil. Place the pie plate in a shallow pan filled with hot water and bake in a 425°F oven for 50 to 60 minutes, or until thick and light caramel-colored. Remove from heat and whisk until smooth.
- Slow Cooker- Peel off the labels and place unopened cans of sweetened condensed milk in the crockpot. Add enough water to cover the cans by about 1 inch. Cook on LOW for about 7 to 8 hours.
- Microwave- Pour sweetened condensed milk into a large microwave-safe bowl. Cook on MEDIUM (50%) power for about 4 minutes, stirring halfway through. Reduce the heat to MEDIUM-LOW (30%) and continue cooking, stirring every few minutes, for about 8 to 10 minutes, or until thick and light caramel-colored.
Easy instructions
Caramelize the sugar in the llanera over a medium-low flame until melted and amber. You can also caramelize the sugar in the microwave with a little water and pour the liquid gold immediately into the llaneras, since the caramel will harden quickly.
As the dulce de leche is very thick, we'll use a blender or food processor to combine the egg yolks, dulce de leche, and evaporated milk until smooth. Strain it through a fine-mesh sieve to remove any stray egg whites, then let it stand for a few minutes so the bubbles or foam subside.
Cover the llaneras tightly with aluminum foil to keep moisture from seeping in. I like to cook my flan in the oven using the bain-marie method for a steadier heat.
Quick tip
Do not cook for too long or at too high a temperature, as this can curdle the custard.
Ingredients
- 6 tablespoons sugar
- 8 egg yolks
- 1 can (14 ounces) dulce de leche
- 1 can (12 ounces) evaporated milk
Equipment
- 2 large llaneras
Instructions
- Preheat oven to 350°F.
- Place 3 tablespoons of sugar in each of the three llaneras. Set the llanera on the stove over low heat and, using tongs, move it repeatedly over the flames until the sugar melts and turns into a golden liquid. Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold. Remove from heat and allow caramel to cool and harden. Repeat the process with the remaining llanera.
- In a blender, combine egg yolks, dulce de leche, and evaporated milk. Blend until smooth.
- Using a fine-mesh sieve or cheesecloth, strain the mixture. Let it stand for a few minutes to allow the bubbles to subside.
- Pour into the prepared llaneras, cover tightly with foil, and arrange the llaneras in a pan in a water bath.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven, let cool, and refrigerate for a few hours or overnight to set completely. To serve, turn the flan out onto a serving plate, caramel on top.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
How to serve and store
- Dulce de flan is delicious as an after-meal dessert or whenever you need a sweet fix. Top with a dollop of whipped cream for extra indulgence.
- Store the custard in the ramekin, covered tightly with foil, and refrigerate for maximum freshness. Or transfer to an airtight container, including the caramel syrup.
- Stored properly, it would last in the refrigerator for up to 3 days.
More dessert recipes
Ingredients
- 6 tablespoons sugar
- 8 egg yolks
- 1 can (14 ounces) dulce de leche
- 1 can (12 ounces) evaporated milk
Equipment
- 2 large llaneras
Instructions
- Preheat oven to 350°F.
- Place 3 tablespoons of sugar in each of the three llaneras. Set the llanera on the stove over low heat and, using tongs, move it repeatedly over the flames until the sugar melts and turns into a golden liquid. Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold. Remove from heat and allow caramel to cool and harden. Repeat the process with the remaining llanera.
- In a blender, combine egg yolks, dulce de leche, and evaporated milk. Blend until smooth.
- Using a fine-mesh sieve or cheesecloth, strain the mixture. Let it stand for a few minutes to allow the bubbles to subside.
- Pour into the prepared llaneras, cover tightly with foil, and arrange the llaneras in a pan in a water bath.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven, let cool, and refrigerate for a few hours or overnight to set completely. To serve, turn the flan out onto a serving plate, caramel on top.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Nancy Caiafa says
Love the recipes simple to follow and a lot of varieties
Cindy says
The recipe did not state what size ramekins?? Lesson learned- don't overcook the sugar and water- it will be bitter if too dark brown. Use the blender not a mixer. Grease the ramekins.
Margaret Fenwick says
Can these be frozen in the freezer ?
Lil Est says
Thank you on your simple recipe! I've tried the dulce de leche and turns out taste good using almond milk instead evaporated milk and brown sugar for my caramelized sugar😊. My husband love it.
Josephine Haslett says
Hi Lalaine I tried your recipes, my husband and me loves and enjoy them.
I like to cook sinigang like my Mum use to in Philippines, but it's not the same as fresh sampaloc? I used pockets as we don't have sampaloc in UK.
Can you recommend a substitute please.
Thank you,
Josephine x
Lalaine Manalo says
You can make sinigang with other souring agents such as kamias, calamansi, or green mangoes. If you prefer tamarind flavor but want a fresher taste than the powder, you can use tamarind pulp or paste. I buy mine online 🙂
Aine Atencia says
Hello sorry to ask but may I use your flan image for my school website project. The website wont be published or anything but my markers will want to know if i had any permission use to image.
Lalaine Manalo says
That's fine as long as it is only for school 🙂 Good luck with the project!
Courtney says
How long does it need to set in the fridge? Do the ramekins need to be greased?
Lalaine says
I'd say about 3 to 5 days in the fridge, keep in the ramekins and just invert when you're ready to serve. No need to grease the ramekins 🙂
Cindy says
Does this need to sit in the refrigerator 3 to 5 days to set? Or did the reply mean it will keep in the refrigerator for 3 to 5 days?
Lalaine Manalo says
It will set in a few hours but it will last 3 to 5 days in the refrigerator.