Dulce de Leche Flan

 

Caramel

3/4 cup (150g) sugar

1/4 cup (60ml) water

1. add sugar and water to a saucepan. Stir just to combine. Allow to boil on low/medium heat without stirring until amber colored

2. pour into a 9" (20-22cm) aluminum cake pan and swirl around to cover bottom and sides of the pan. Set aside

Custard

2 cups (480ml) whole milk, slightly warmed

14oz can (397g) can dulce de leche

1 teaspoon vanilla extract

1/4 cup (50g) sugar

2 large eggs

3 large egg yolks

1/2 teaspoon salt

1. preheat oven to 350°F (180°C)

2. pour warm milk and dulce de leche in a blender. Mix until dulce de leche and milk have combined. Add the rest of the ingredients and blend well

3. pour custard into prepared pan. Cover tightly with aluminum foil. Place pan into a bigger pan and fill with hot water half way up the sides. Bake for 80 minutes. Flan will be jiggly.

When the water has cooled. Take out the pan with the flan and refrigerate overnight

4. run a small knife around the sides of the flan. Place a deep dish over the flan and flip over