This creamy, melt-in-your-mouth flan gets an irresistible upgrade with dulce de leche—a rich, caramelized milk spread. The dessert is baked in a water bath to create that ultra-smooth custard texture, topped with golden caramel that becomes a luscious sauce when inverted.
In a small saucepan over medium heat, combine sugar and water.
Stir gently until dissolved, then stop stirring. Let it bubble until it turns a deep amber color (6–8 minutes).
Quickly pour the caramel into the bottom of a 9-inch round baking dish or flan mold, tilting to coat the bottom. Let it cool and harden.
In a blender or mixing bowl, combine:
Dulce de leche
Sweetened condensed milk
Evaporated milk
Eggs and egg yolks
Vanilla and a pinch of salt
Blend until smooth and well combined (30–60 seconds).
Let the mixture rest briefly, then pour through a fine mesh sieve into the caramel-lined dish for extra smoothness.
Preheat oven to 325°F (160°C).
Place flan dish in a larger baking pan and add hot water to the outer pan until it reaches halfway up the sides (this creates a water bath).
Bake for 50–60 minutes, or until the center is just set (it should jiggle slightly).
Remove from oven and let cool at room temp, then refrigerate at least 4 hours (overnight is best).
Run a thin knife around the edge of the flan.
Place a plate over the dish and invert carefully to release.
Spoon any remaining caramel over the top.
Don’t overcook—it should jiggle like Jell-O, not crack like cheesecake.
To prevent bubbles, avoid over-whipping the custard.
Let the caramel turn dark amber, but not burnt—it should smell nutty, not bitter.
Infuse with orange zest, cinnamon, or a splash of rum for extra character.
Make individual flans in ramekins—bake 35–40 minutes instead.
Serve with toasted coconut, candied pecans, or a pinch of fleur de sel.
Serve with: Fresh berries, espresso, or cinnamon-dusted whipped cream
Drink: Cafe con leche, spiced rum, or a sweet sherry
Occasion: Dinner parties, holidays, or an elegant make-ahead dessert
6 servings