Dessert · Uruguay · Montevideo

Flan con Dulce de Leche 🍮

Name: Flan con Dulce de Leche
Prep time: PTNaNM
Cook time: PTNaNM
Total time: 15 min
Yield: 2-4 servings
Cuisine: Rioplatense Desserts
Ingredients: 100 g sugar (for the caramel); 350 ml whole milk; 45 g sugar; 1 vanilla pod, split and scraped; 4 egg yolks + 2 whole eggs; 4-6 tsp dulce de leche (to taste); butter for the moulds (optional)

The Sunday dessert of the Rio de la Plata: eggs and milk baked in a pool of dark caramel, chilled until firm, then unmoulded so the caramel rains over the custard. Uruguayans spike theirs with dulce de leche underneath, which is really just a caramel with better credentials.

South America Rioplatense Desserts ⏱ 1 h + 4 h chilling min Intermédiaire

Méthode

1

Melt the 100 g sugar dry in a pan over medium heat until amber, swirling but not stirring; pour into ramekins or a mould, tilting to coat.
2

Warm the milk with 45 g sugar and the scraped vanilla pod until steaming — do not boil; let infuse 10 minutes off the heat.
3

Whisk eggs and yolks without frothing, stream in the warm milk, strain through a sieve.
4

Drop a spoonful of dulce de leche into each caramel-coated mould, pour the custard over.
5

Bake in a water bath at 150 degrees Celsius for 40-50 minutes until just set with a wobble in the center.
6

Cool, chill at least 4 hours (overnight is better), run a knife around, invert and let the caramel run.

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Flan con Dulce de Leche 🍮

Méthode

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