This dulce de leche creme caramel is soft, almost velvety, and light in texture. We love dulce de leche! Moreover, when it is a good quality dulce de leche, or the pastry level type, that is, one that is made to be used for pastries, it is even better.
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And I say it’s better because this type of dulce de leche are usually much denser, and have a better texture to them. They are somehow richer. Anyway, if you can’t find this type of dulce de leche, any type of dulce de leche will do to make this flan, so don’t you worry.
This is a very easy recipe to make, because you just have to put everything in the blender, mix, and put it in the oven, it’s that simple! The result is a creme caramel with dulce de leche flavor that is very rich and with a texture that you will love, it’s similar to a jelly but much creamier and smoother.
It is a great dessert to make at home and have in the refrigerator to eat as dessert after lunch, or after dinner. In small amounts of something sweet. YUM! Making it with dulce de leche takes a simple creme caramel to the next level, and makes it taste much more interesting.
You can make the creme caramel in the pan shape that you like the most, there are several different ones. In this case we recommend that it be one of some kind of metal, to be able to place it on top of another rectangular cake pan with boiling water underneath, as you will see that we do for this recipe in the directions. This is an important point.
If you like this recipe, you have to go check out our classic creme caramel, you are sure to like it a lot!
Dulce de leche creme caramel
Ingredients
For the caramel:
- 1 C (7 oz) (200 gr) white sugar
For the creme caramel:
- 4 C (33.80 fl oz) (1 lt) whole milk
- Pinch of salt
- (14.10 oz) (400 gr) dulce de leche, pastry level (thick consistency), at room temperature
- 10 eggs, medium size
- 2 egg yolks
Instructions
For the caramel:
- Preheat the oven to 338º F (170° C). Prepare a round bundt cake pan or creme caramel pan with a central hole of approximately 9 inches (23 cm) in diameter in total.
- Add the sugar to the pan and carefully place it over medium-low heat, using gloves to burn yourself. Cook the sugar for approximately 10 minutes, without touching it and only tilting the mold from time to time, until the sugar melts and a liquid caramel is formed, which should be spread on all sides of the pan until it is all well covered.
- It is important not to burn the caramel and once ready, remove the mold from the heat and set aside until needed.
For the creme caramel:
- In a large blender or food processor, add all the ingredients for the flan and mix for 30 seconds just until a smooth, homogeneous mixture is formed. If the blender or food processor is too small, puree the ingredients in two batches and then mix everything in a large bowl with a hand whisk.
- To pour the flan mixture into the mold with the caramel, place a strainer on top of the mold to sieve the mixture and give the flan a better texture.
- Place the pan in a large rectangular mold with high walls that should be filled halfway with hot water to cook the flan in a double boiler while in the oven. Put everything together in the oven and bake the flan at 338º F (170° C) for about 2 hours until a toothpick comes out clean when inserted and the creme caramel does not move much in the center. If the creme caramel begins to brown on top, cover it with some aluminium foil while still in the oven.
- Once the creme caramel is ready, wait for it to cool completely to room temperature. Then refrigerate it for at least 6 hours or overnight. To serve, turn it out directly onto a shallow dish as it will release a lot of liquid from the caramel.
