(14.10 oz) (400 gr)dulce de leche, pastry level (thick consistency), at room temperature
10eggs, medium size
2egg 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.