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Flan con Dulce de Leche is a dessert in Argentina, celebrated for its velvety texture and indulgent sweetness. This dish marries a creamy caramel custard with Argentina’s iconic dulce de leche, creating a dessert that is as satisfying as it is elegant.
Whether served after a hearty Sunday asado or at a festive celebration, Flan con Dulce de Leche has a special place in the hearts, and on the tables, of Argentinians. Its rich, nostalgic flavours make it a dessert that transcends generations, embodying the warmth and sweetness of Argentine culinary traditions.
What Is Flan con Dulce de Leche?
Flan con Dulce de Leche is a classic caramel custard topped with a generous drizzle of dulce de leche, the beloved Argentine milk caramel. It’s a dessert that strikes the perfect balance between lightness and decadence, offering a smooth, creamy bite that melts in your mouth, followed by the rich sweetness of the caramelized topping.
The base of the dish, flan, is a custard baked in a caramel lined mould. It’s simple yet luxurious, with a silky texture that owes its character to the delicate combination of eggs, milk, and sugar.
What sets the Argentine version apart is the addition of dulce de leche, a deeply flavourful caramel spread made from slowly cooked milk and sugar. Served alongside or poured generously over the flan, it elevates the dessert to new levels of indulgence.
Ingredients and Taste
The ingredients for Flan con Dulce de Leche are delightfully straightforward, yet each plays a crucial role in creating its distinctive flavour and texture. The custard is made with eggs, milk, sugar, and vanilla, while the caramel topping involves just sugar and water. Dulce de leche, often homemade or sourced from local dairies, serves as the finishing touch.
The taste is a perfect harmony of sweetness and creaminess. The flan itself is mildly sweet with a subtle vanilla note, while the caramel layer provides a slightly bittersweet depth.
Dulce de leche adds a bold richness, its thick, toffee like consistency contrasting beautifully with the delicate custard. Together, they create a dessert that feels indulgent without being overly heavy, offering a delightful ending to any meal.
A Taste of History
Flan has its origins in ancient Rome, where early versions were made using honey instead of sugar. As the dish travelled through Europe and eventually to Latin America, it evolved to reflect local ingredients and tastes. In Argentina, flan became a staple, its simple preparation and satisfying flavour making it a popular choice for family meals and celebrations.
The addition of dulce de leche is what gives the dish its distinctly Argentine identity. Dulce de leche, a product of 19th-century ingenuity, has become a cultural icon in Argentina, used in everything from pastries to ice creams. Combining these two elements, flan’s European roots and dulce de leche’s Argentine pride, resulted in a dessert that feels both timeless and uniquely local.
Flan con Dulce de Leche (Flan with Sweet Milk Caramel) Recipe
Serves: 4 people
Ingredients:
For the Flan:
- 4 large eggs
- 500 ml whole milk
- 100 g granulated sugar
- 1 tsp pure vanilla extract
For the Caramel:
- 150 g granulated sugar
- 50 ml water
For Serving:
- 200 g dulce de leche
Directions
Preheat your oven to 160°C (320°F). Begin by preparing the caramel. In a small saucepan, combine 150 g of sugar and 50 ml of water over medium heat. Stir gently until the sugar dissolves, then stop stirring and let the mixture boil until it turns a deep amber colour. Swirl the pan occasionally to ensure even colouring. Be cautious not to let it burn.
Carefully pour the hot caramel into a round 20 cm (8 inch) baking dish or individual ramekins, tilting them quickly to coat the bottom evenly before the caramel hardens. Allow the caramel to set while you prepare the flan mixture.
In a large mixing bowl, whisk together the eggs and 100 g of sugar until the sugar dissolves and the mixture is smooth. Add the vanilla extract and continue whisking until fully incorporated. Avoid over whisking to prevent too much air from being incorporated, which can create bubbles in the flan.
Gradually pour the milk into the egg mixture, whisking gently to combine. For a silky texture, strain the mixture through a fine mesh sieve into a clean bowl to remove any egg solids. This ensures a smooth and creamy flan.
Pour the flan mixture over the hardened caramel in the prepared baking dish or ramekins. Cover tightly with aluminium foil to prevent a crust from forming during baking. Place the dish in a larger baking pan to prepare for a water bath.
Create a water bath (bain marie) by pouring hot water into the larger baking pan until it reaches halfway up the sides of the flan dish. This technique ensures gentle, even cooking. Bake in the preheated oven for 45–50 minutes, or until the flan is set but still slightly jiggly in the centre.
Once baked, remove the flan from the oven and allow it to cool to room temperature while still in the water bath. This prevents sudden temperature changes, which can cause the flan to crack. Once cooled, refrigerate for at least 4 hours or overnight for the best texture and flavour.
To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate, allowing the caramel to cascade over the flan. Serve with a generous spoonful of dulce de leche on the side, adding a decadent, authentic Argentinian touch. Garnish with a sprig of mint or a sprinkle of sea salt for a sophisticated presentation.
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