Dulce de Leche Flan - Tuesday's Quickie

I Love Flan!

I say - oh, these flan cravings must be a phase. But, I think this phase has been here a while and it's here to stay.

I don't make flan very often but, I order it out whenever possible. While touring throughout Mexico city and beyond, I ate it everywhere they had it. I never tire of the creamy goodness.

This time we were having frineds over and I needed a easy dessert. It does come together quick,however, it needs time to cool down so that can take a minute. But everything goes right into the blender, into ramekins, into a water bath and then, into the oven.

I decided on a dulce de leche flan to go with our cream cheese, spinach, chicken enchiladas. I always have a can of dulce de leche in the pantry. It's a great addition to coffee, a twist on the Vietnamese iced coffee. I also use it in many desserts. I usually find it on the Mexican/Latin food's isle of the grocery store. Beware this stuff is addictive. I love sweetened condensed milk - this stuff - even better.

If you love pudding, creme caramel, and/or creme brulee, I think you will love flan. This recipe make a dense, creamy, thick flan. It's a true comfort food. Enjoy!

Dulce de Leche Flan

Makes 8 Flan

1 Can Dulce de Leche

2 Cans Milk or 2 1/2 Cups Whole Milk

5 Eggs

If you can't find a can of dulce de leche, note recipe for dulce de leche at bottom of post.

For caramel
1/2 Cup Sugar
1/2 tsp Corn Syrup
2 TBS Water

Pour sugar, corn syrup and water in warm pan over medium heat. Constantly stir until sugar mixture boils. Then, let the sugar cook until it becomes a light amber color. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Place ramekins in a 13 X 9 pan.

Pre-heat oven to 350 degrees. Boil some water for water bath.

In a blender or with a whisk, blend the can of dulce de leche, milk and eggs together. Blend until smooth. Pour custard into caramel lined ramekins. Fill pan with about 1-2 inches of hot water. Bake for 30 minutes in the water bath. The center of the flans should jiggle slightly. When the flan has set, remove the pan from the oven. Be careful of the hot water.

Let the flan cool in the water bath. When cool enough to handle, refrigerate.

When ready to serve run a thin knife along the edge of the ramekin. Place a small dessert plate over the ramekin, turn it over, and gently remove the ramekin. I love it just as is or with a little bit of whipped cream.

How to make dulce de Leche

Take one can of sweetened condensed milk. Remove label. Pierce the can on the top in the center in three places. I also just take a can opener and open in three different places along the edge of the can. Put the pierced can in a saucepan. Fill the pan with water just to the top of the can. Over low heat, simmer the can in the water for 4 hours or until thick caramel if formed. be sure to keep adding more water. Do not let the water evaporate. let cool complete and now you can use as needed. Perfect over ice cream, in coffee and over grilled pineapple.

Some say this is dangerous, but I have had much success with the addition of the holes in the top of the can.

Enjoy!