Flan con Dulce de Leche

A silky Argentine custard with a caramel-dulce de leche layer and crispy sugar shell. Rich, elegant, and absolutely worth the time.

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Ingredients

1
Combine 1 cup sugar and 3 tbsp water in a saucepan over medium-high heat.
2
Do not stir. Swirl the pan occasionally until the sugar dissolves and turns deep amber, ~8 minutes.
3
Remove from heat. Immediately pour the caramel into a 9-inch round baking dish, coating the bottom evenly.
4
Heat milk and cream in a saucepan over medium until steaming, ~4 minutes. Do not boil.
5
In a bowl, whisk 5 eggs, 1 egg yolk, and 0.5 cup sugar until pale, ~2 minutes.
6
Slowly pour the hot milk into the egg mixture while whisking constantly to temper.
7
Stir in 1 tsp vanilla and 0.25 tsp salt. Strain through a fine-mesh sieve into a bowl.
8
Drop spoonfuls of dulce de leche over the caramel base, then slowly pour custard over.
9
Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water halfway up the flan.
10
Bake at 325°F for 40–45 minutes until the custard is set but jiggles slightly in the center.
11
Cool completely, then refrigerate for at least 4 hours or overnight.
12
Run a knife around the edges, then invert onto a shallow plate. The caramel should flow over the top.
13
Serve chilled or at room temperature.

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