Dulce de Leche Flan

Instructions

1. Step 1

   Preheat the oven to 160°C. Set the round cake pan inside the roasting pan to confirm that it sits level, then remove it.

   Cookware: 8-inch round cake pan, oven, roasting pan

2. Step 2

   Combine the granulated sugar and water in the saucepan. Cook over medium heat without stirring until the syrup turns a deep amber color.

   Timer: 10 min (fixed)

   Ingredients used: 150.0 gr Granulated Sugar, 45.0 ml Water

   Cookware: saucepan

3. Step 3

   Immediately pour the caramel into the round cake pan and carefully tilt the pan to coat the bottom. Set it aside until the caramel hardens.

   Timer: 5 min (fixed)

   Cookware: 8-inch round cake pan

4. Step 4

   Pour the whole milk into the saucepan and warm it over low heat until steaming but not boiling.

   Timer: 5 min (fixed)

   Ingredients used: 500.0 ml Whole Milk

   Cookware: saucepan

5. Step 5

   Add the dulce de leche and whisk over low heat until the mixture is smooth. Remove it from the heat.

   Timer: 3 min (fixed)

   Ingredients used: 400.0 gr Dulce De Leche

   Cookware: saucepan, whisk

6. Step 6

   Whisk the eggs, vanilla extract, and salt in the mixing bowl just until evenly combined.

   Timer: 2 min (fixed)

   Ingredients used: 5.0 piece Egg, 1.0 gr Fine Salt, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

7. Step 7

   Gradually whisk the warm dulce de leche mixture into the egg mixture until smooth.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, whisk

8. Step 8

   Pass the custard through the fine-mesh sieve into the caramel-lined cake pan.

   Timer: 2 min (fixed)

   Cookware: 8-inch round cake pan, fine mesh sieve

9. Step 9

   Place the filled cake pan in the roasting pan. Use the kettle to add enough just-boiled water to the roasting pan to reach halfway up the cake pan.

   Cookware: 8-inch round cake pan, Kettle, roasting pan

10. Step 10

    Bake at 160°C until the edges are set, the center still has a slight wobble, and the center reaches 80°C.

    Timer: 55 min (fixed)

    Cookware: 8-inch round cake pan, oven, roasting pan

11. Step 11

    Carefully lift the cake pan from the water bath and cool it on a heatproof surface for 60 minutes.

    Timer: 60 min (fixed)

    Cookware: 8-inch round cake pan, roasting pan

12. Step 12

    Cover the flan and refrigerate until thoroughly cold and firm.

    Timer: 240 min (fixed)

    Cookware: 8-inch round cake pan

13. Step 13

    Run the paring knife around the edge of the flan. Place the serving plate over the pan, invert both together, and lift off the pan so the caramel flows over the custard.

    Cookware: 8-inch round cake pan, paring knife, serving plate