It’s alive! – Dulce de Leche Flan
Time here has been short – and so will be the story today:
My hubby’s all times favorite dessert are in fact two: flan and dulce de leche. He likes flan and dulce de leche so badly, he frequently eats both together – the custard completely drowned in the caramel colored sauce. Tell me about a sweet tooth.
Since I’m all about making people happy, I decided to try a little Dr. Dessert Frankenstein experiment, and put the two things together in one creature – the dulce de leche flan. All I can say to you is: “It’s alive!” - silky, creamy, and the dulce de leche flavor is all there, only in flan form.
Of course Xandoca had to add an extra spoonful of dulce the leche, for “aesthetic purposes”. Ok, if you say so.
What about you: which desserts would you mix together in one “creature”?
Dulce de Leche Flan
- 1/3 cup sugar
- 790g/ 2 1/2 cups dulce de leche
- 1 cup milk
- 6 yolks
- 1/2 tbsp cornstarch
Caramelize a 20cm/ nine-inch round or tube pan:
Cook the sugar in a saucepan until it’s melted and light amber in color. While it’s hot, pour the caramel in the pan and try to distribute it to the bottom and sides with a wooden spoon, before it hardens. Set aside.
Preheat oven to 200°C/ 390° F. Place there a large rimmed baking sheet and fill halfway through with hot water.
In a blender, place all the remaining ingredients and beat on high speed until well blended. Pour the mixture in the prepared pan and cover with foil. Place the pan in the baking sheet and bake for 2 hours, or until it’s slightly firm. If the water dries in the meantime, complete with some more.
Let cool and refrigerate for at least 6 hours or overnight.
Run a knife through the flan sides to lose it and turn the flan in a plate. You can heat the bottom of the pan in the stove for a few seconds to melt the caramel a bit. Serve cold.