A silky Uruguayan flan — vanilla baked custard set over a layer of amber caramel, turned out and served with a spoonful of dulce de leche. A classic, comforting dessert.
Video
Preparation
- For the caramel, place 100g sugar in a frying pan without any fat and melt over medium heat, swirling the pan rather than stirring, until amber and fully melted. Quickly pour into the bottom of four flan containers (about 120ml each) — the caramel hardens immediately.
- Preheat the oven to 150°C and find a casserole or container that fits all four flan moulds.
- Heat the milk with 45g sugar and the split, scraped vanilla pod until hot but not boiling, then remove the pod after a few minutes. Meanwhile, gently stir the egg yolks and eggs together, trying not to incorporate air. Pour the milk into the eggs, stirring very gently, then pour into the prepared moulds and place them in the casserole. Pour boiling water into the casserole, being careful not to splash the flan, then bake on the middle rack for about 35–40 minutes, until an inserted toothpick comes out clean.
- Let cool in the container for an hour, then chill overnight. The next day, gently release the rim, turn upside down onto a plate, and serve with dulce de leche on the side.
