Classic Argentine Dulce de Leche Flan with Caramel
Susan Thomas
Dulce Flan
Silky Argentine flan baked with sweetened condensed milk and a caramel top.
Nutrition (per serving)
This flan is a beloved Argentine dessert — simple, comforting, and richly flavored thanks to sweetened condensed milk and a touch of dulce de leche. It’s the kind of dessert that feels like a hug: familiar, elegant, and built from humble pantry ingredients.
The custard bakes to a silky, tender texture beneath a glossy caramel top. Make it for a special dinner or to brighten an ordinary afternoon; once you taste that caramel and condensed-milk sweetness together, you’ll be hooked.
Ingredients
- Granulated sugar (for caramel):3/4 cup
- Sweetened condensed milk:14 oz
- Whole milk:1 1/2 cup
- Large eggs:4 pieces
- Vanilla extract:1 tsp
- Salt:1/8 tsp
- Dulce de leche (for serving or swirling):1/2 cup
- Unsalted butter (for greasing, optional):1 tbsp
Instructions
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Preheat oven to 325°F. Place a kettle of water on to boil for the water bath (bain-marie).
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Make the caramel: in a medium saucepan over medium heat, melt 3/4 cup sugar, stirring gently until it liquefies and turns a deep amber. Swirl the pan occasionally; do not stir vigorously to avoid crystallization.
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Quickly pour the hot caramel into a 6-cup flan mold or divide among six 6-ounce ramekins, tilting to coat the bottom evenly. Set aside to harden.
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In a blender or large bowl, combine the sweetened condensed milk, whole milk, eggs, vanilla, and salt. If using a blender, pulse briefly to combine without adding too much air. If you like a ribbon of dulce de leche inside, whisk 1/4 cup warmed dulce de leche into the custard mixture now.
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Strain the custard through a fine-mesh sieve into a measuring cup or bowl to remove any air bubbles or chalaza strands. Pour the custard gently over the set caramel in the mold or ramekins.
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Place the filled mold or ramekins in a roasting pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the mold/ramekins to create a steady water bath.
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Bake for 45–55 minutes, or until the custard is just set but still slightly jiggly in the center. Small ramekins will take less time; check at 40 minutes.
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Remove the mold/ramekins from the water bath and cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
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To serve, run a thin knife around the edge of each ramekin, invert onto plates, and gently lift off. Warm remaining dulce de leche slightly and drizzle on top or serve alongside.
Tips & Notes
- Be patient with the caramel — keep the heat moderate to avoid burning and work quickly when pouring into molds.
- Straining the custard helps create a super-smooth texture and removes whipped air that can cause bubbles.
- Chill the flan thoroughly; it firms up and unmolds far more cleanly after several hours in the fridge.
- If you prefer a more pronounced dulce de leche flavor, spoon a thin layer into the mold before pouring the custard, or serve extra on the side.
