Flan Casero con Dulce de Leche (Argentine Caramel Custard)

Flan casero con dulce de leche is a dessert of Spanish origin that Argentina adopted and refined into a classic, adding dulce de leche to the traditional egg, milk, and sugar mixture.

Its smooth, creamy texture, combined with the characteristic sweetness of dulce de leche and the slightly bitter caramel, make it one of the country's most beloved homemade desserts.

Flan Casero con Dulce de Leche (Argentine Caramel Custard)

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• Prep Time: 4 hours 15 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours
• Yield: 6 servings
• Category: Dessert
• Cuisine: Argentine

Print Recipe

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Ingredients

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Nutrition

• Calories: 260

Ingredients

• 4 of eggs
• 1 liter of milk (about 4.25 cups)
• 200 g of sugar (about 7 oz)
• 1 teaspoon of vanilla extract
• 150 g of dulce de leche (about 5.3 oz)
• 150 g of sugar (for the caramel) (about 5.3 oz)

Instructions

1. Make the caramel, place the sugar in a pot over medium heat and let it melt into a dark caramel, without burning.
2. Coat the mold, pour the caramel into the bottom of a mold (or individual molds) and let it cool and harden.
3. Beat the mixture, beat the eggs with the sugar, dulce de leche, and vanilla extract until well combined.
4. Add the milk, gradually stir in the milk while beating, until you get a smooth mixture.
5. Pour into the mold, pour the mixture over the caramel-coated mold.
6. Cook in a water bath, place the mold inside a larger dish with hot water and cook over medium heat for 45 minutes.
7. Cool, let it cool completely and refrigerate for at least 4 hours before unmolding.
8. Unmold and serve, run a knife around the edges, unmold onto a plate, and serve cold.

Tips for getting it right

• The caramel should be darker rather than light, for an intense flavor that balances the flan's sweetness.
• Cooking in a water bath is key to a smooth, even texture without air bubbles.
• Let the flan cool completely before refrigerating, and respect the resting time before unmolding.
• For easier unmolding, run a thin knife around the entire edge of the mold.

Traditional variations

• Some families add cream cheese to the mixture for a denser, creamier flan.
• It's also made without dulce de leche, as a classic flan, though the dulce de leche version is the most popular in Argentina.

How to serve

Flan casero con dulce de leche is served well chilled, unmolded, as a dessert.

It's a classic of Argentine family meals, often served with an extra touch of dulce de leche or cream.

Recommended sides

• Whipped cream
• Extra dulce de leche
• Coffee

Did you know?

Flan has Spanish origins, but in Argentina it was refined by adding dulce de leche to the traditional recipe, giving it an identity of its own.

Cooking in a water bath is the key technique that gives flan its smooth, creamy texture, keeping it from forming bubbles or turning rubbery.