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creamy leche flan made with simple ingredients for flan recipe.

Dulce de Leche Flan (Crème Renversée)

Flan recipe made with 5 ingredients and an easy caramel sauce, flavored with creamy dulce de leche.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 8 Servings

Ingredients
  

For the Flan

  • 4 Eggs (I used Large)
  • ¼ tsp Salt
  • 1 Can Dulce de Leche (300g)
  • 1½ Cups Milk
  • 1 tsp Vanilla Extract

For the Caramel

  • 1 Cup Granulated White Sugar
  • ¼ Cup Water
  • Lemon Juice (A few drops)

Instructions
 

For the Caramel

  • Add sugar, water, and a few drops of fresh lemon juice to a saucepan or pan. Place on medium heat and stir occasionally until the caramel turns golden amber, about 10 minutes. Once it reaches a nice amber color, remove it from the heat right away.
    Be very careful, the caramel is extremely hot. Carefully pour the caramel into a stainless steel baking dish and tilt it so it coats the bottom and a bit of the sides. Set it aside to cool and harden while you prepare the custard.
    melting sugar and water to make caramel for homemade flan

For the Flan

  • In a large bowl, add dulce de leche, milk, eggs, vanilla, and a salt. Whisk everything together until smooth and no lumps remain. If you have trouble removing the lumps, pour the mixture through a fine sieve. You can also use a blender, but blend only for a few seconds so the mixture doesn’t get foamy or full of bubbles.
    making custard of flan recipe in a bowl
  • Pour the custard gently into the baking dish over the caramel. Cover the top tightly with foil. Place the dish inside a larger baking tray and pour hot water around it until it reaches about halfway up the sides. This creates a water bath, which helps the flan cook evenly and stay creamy.
    baking flan in water bath
  • Bake in a preheated oven at 180°C (350°F) for about one hour, or until the flan looks set but still jiggles slightly in the center. When done, remove it from the water bath and let it cool at room temperature. Once cooled, refrigerate for at least four hours or overnight.

Serve

  • When you’re ready to serve, run a knife around the edges of the pan. Place a large plate on top and flip it quickly. If the caramel seems stuck, place the bottom of the pan in hot water for a few seconds or warm it slightly with a kitchen torch to loosen it.

Notes

  • Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.

Nutrition

Calories: 250kcalCarbohydrates: 40.1gProtein: 7.2gFat: 6.1g
Keyword dulce de leche flan, flan, flan recipe, leche flan
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