International Cuisine > Argentine Cuisine > Desserts (Argentine) > Dulce de Leche Desserts

Dulce de Leche Flan (Quesillo de Dulce de Leche)

A decadent twist on the classic flan, this Dulce de Leche Flan (Quesillo de Dulce de Leche) is a creamy, rich custard infused with the caramel-like sweetness of dulce de leche. This easy-to-follow recipe will guide you through creating a show-stopping dessert that's perfect for impressing your guests or simply indulging in a sweet treat.

Prep Time
20 minutes
Cook Time
50-60 minutes
Servings
6-8
Ingredients
  • 1/2 cup Granulated sugar
  • 2 tbsp Water
  • 1 cup Dulce de leche
  • 1 can (12 oz) Evaporated milk
  • 1 can (14 oz) Sweetened condensed milk
  • 5 Eggs
  • 1 tsp Vanilla extract

Making the Caramel

In a small saucepan over medium heat, combine the sugar and water. Cook, stirring occasionally, until the sugar dissolves. Once dissolved, stop stirring and let the mixture cook until it turns a deep amber color. This will take about 5-7 minutes. Be careful not to burn the sugar. Pour the caramel into the bottom of a 9-inch round cake pan or flan mold. Swirl to coat the bottom evenly.

Preparing the Flan Mixture

In a blender, combine the dulce de leche, evaporated milk, sweetened condensed milk, eggs, and vanilla extract. Blend until smooth. Pour the mixture over the caramel in the prepared pan.

Baking the Flan

Preheat your oven to 350°F (175°C). Place the cake pan inside a larger baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the cake pan (this creates a water bath). Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center. Remove the flan from the water bath and let it cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight.

Unmolding the Flan

To unmold, run a thin knife around the edge of the flan to loosen it. Place a serving plate over the top of the pan and invert. The caramel will drip down the sides of the flan. Serve chilled.

Nutrition Facts Estimated per 100g of product

Note: These are estimates and can vary based on specific ingredients and portion sizes.

Calories: 250-300
Total Fat: 10-15g
Saturated Fat: 6-9g
Cholesterol: 100-150mg
Sodium: 100-150mg
Total Carbohydrate: 30-40g
Sugars: 25-35g
Protein: 5-7g

Other Important Considerations for Nutrition

This recipe is high in sugar and fat. Moderation is key, especially for individuals with diabetes or those watching their weight. The dulce de leche and sweetened condensed milk contribute to a high sugar content. Consider using low-fat versions of the milk products to reduce the fat content slightly. Be mindful of portion sizes due to the rich nature of the dessert. Contains dairy and eggs, so be cautious if you have allergies or intolerances.

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FAQ

  • Can I use a store-bought caramel sauce instead of making my own?

    Yes, you can use a high-quality store-bought caramel sauce, but homemade caramel is generally preferred for its flavor and texture. Ensure it's not too thin or watery.
  • Why is the water bath important?

    The water bath helps the flan cook evenly and prevents it from curdling. It also creates a moist environment that results in a smoother, creamier texture.
  • How do I know when the flan is done?

    The flan is done when the edges are set but the center is still slightly jiggly. It will continue to set as it cools.