Flan de Arequipe (Dulce de Leche Flan)

You can never have too many side dish recipes, so give Flan de Arequipe (Dulce de Leche Flan) a try. This recipe makes 6 servings with 374 calories, 8g of protein, and 22g of fat each. For $1.23 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 123 people found this recipe to be flavorful and satisfying. It is brought to you by My Colombian Recipes. It is a reasonably priced recipe for fans of European food. A mixture of dulce de leche, whole eggs, whole milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 25%. If you like this recipe, you might also like recipes such as Dulce De Leche Flan, Chocolate-dulce De Leche Flan, and Flan de Arroz con Leche (Rice Pudding Flan).

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

To prepare the caramel, put 1 cup of sugar in a small pot with ¼ cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large roasting pan and set aside.Preheat the oven to 350° F.In a medium bowl, using an electric mixer. Mix the eggs, egg yolks and 1 ½ tablespoon sugar for 2 to 3 minutes. Add the arequipe or dulce de leche, heavy cream, whole milk and vanilla extract and mix for 1 more minute.Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides.

 

Step by step:

1. To prepare the caramel, put 1 cup of sugar in a small pot with ¼ cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools.

2. Place all the ramekins in a large roasting pan and set aside.Preheat the oven to 350° F.In a medium bowl, using an electric mixer.

3. Mix the eggs, egg yolks and 1 ½ tablespoon sugar for 2 to 3 minutes.

4. Add the arequipe or dulce de leche, heavy cream, whole milk and vanilla extract and mix for 1 more minute.Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.

5. Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.

6. Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides.

Nutrition Information:

covered percent of daily need