Dulce de Leche Flan

Dulce de Leche Flan levels our regular leche flan up a notch. Made with sweet dulce de leche, it's rich, creamy, and full of caramel flavor!

A year ago, I decided to challenge myself and set out on a mission to recreate all the different types of flan known to mankind in my kitchen. Well, friends, I came pretty short on that goal, but we do have these tasty varieties on the blog if you want to check them out.

• Cream Cheese Flan-it’s like having leche flan and cheesecake in one delicious bite.
• Coffee Flan- creamy, velvety soft, and has the most intense coffee flavor. It’s guaranteed to satisfy sweet cravings.
• Coconut Flan- coconut milk gives this flan a tropical twist.
• Whole Eggs Flan- no need to waste egg whites! This one is as creamy and decadent as the yolk-only version.

Ingredient notes

• Sugar and water- sugar is caramelized in the microwave with a little bit of water.
• Eggs- unlike our classic leche flan, this recipe uses whole eggs
• Dulce de Leche- used in place of sweetened condensed milk for an intense caramel flavor.
• Evaporated milk- a concentrated milk product that adds a rich custard taste. You can also use half-and-half, heavy cream, or coconut milk.

How to make dulce de leche

To save time, I use ready-made dulce de leche, available at most major grocery stores, but you can make your own if you can't find the product.

• Stovetop- Pour sweetened condensed milk into a double boiler pan set over boiling water. Cover and cook over low heat, stirring occasionally, for about 40 to 50 minutes or until thick and light caramel-colored. Remove from heat and whisk until smooth.
• Oven- Pour sweetened condensed milk into a 9-inch pie plate and cover with aluminum foil. Place the pie plate in a shallow pan filled with hot water and bake in a 425 F oven for 50 to 60 minutes or until thick and light caramel-colored. Remove from heat and whisk until smooth.
• Slow Cooker- Peel off the labels and place unopened cans of sweetened condensed milk in the crockpot. Add enough water to cover the cans to about 1 inch. Cook on LOW for about 7 to 8 hours.
• Microwave- Pour sweetened condensed milk into a large microwave-safe bowl. Cook on MEDIUM (50%) power for about 4 minutes, stirring halfway through. Reduce power to MEDIUM-LOW (30%) and continue to cook, stirring every few minutes, for about 8 to 10 minutes or until thick and light caramel-colored.

How to make flan in the microwave

I like to cook my flan using the bain-marie method so I can go about my other chores while it cooks in the oven without tending to it, but you can make this flan from start to finish in the microwave if you want dessert in a hurry.

1. Caramelize the sugar- combine 1 cup sugar and ¼ cup water in a clear, microwave-safe bowl. Stir well until the sugar is completely dissolved. Microwave on high for about 6 to 7 minutes or until the color changes to honey-gold. Immediately pour into microwave-safe ramekins, swirling around to cover the bottom.
2. Make the dulce de leche- Pour sweetened condensed milk into a large microwave-safe bowl. Cook on MEDIUM (50%) power for about 4 minutes, stirring halfway through. Reduce power to MEDIUM-LOW (30%) and continue to cook, stirring every few minutes, for about 8 to 10 minutes or until thick but spreadable and light caramel-colored.
3. Blend the mixture- Combine dulce de leche, evaporated milk, and eggs in the blender. Process until smooth and allow to stand for a few minutes for the bubbles to subside. Using a fine-mesh sieve, strain the mixture into a bowl. Pour into prepared ramekins.
4. Cook the custard- Microwave each ramekin on Medium (50%) power for 2 minutes or until set but slightly wet. Refrigerate for about 1 to 2 hours to completely cool and set.

How to serve and store

• Dulce de flan is delicious as an after-meal dessert or whenever you need a sweet fix. Top with a dollop of whipped cream for extra indulgence.
• Store the custard in the ramekin, covered tightly with foil, and refrigerate for maximum freshness. Or transfer to an airtight container, including the caramel syrup.
• Stored properly, it would last in the refrigerator for up to 3 days.