Flan Casero with Dulce de Leche
Flan Casero con Dulce de Leche
Argentina's most popular dessert — a silky, caramel-topped custard served with a generous spoonful of dulce de leche and whipped cream. Found on every restaurant menu in the country.
Flan Casero with Dulce de Leche (Flan Casero con Dulce de Leche)
Argentina's most popular dessert — a silky, caramel-topped custard served with a generous spoonful of dulce de leche and whipped cream. Found on every restaurant menu in the country.
Caramel
- 200g (1 cup) white sugar
- 3 tbsp water
- 1 tsp lemon juice
Custard
- 6 large eggs
- 1 liter (4 cups) whole milk
- 200g (1 cup) sugar
- 2 tsp vanilla extract
- Zest of 1 lemon (optional)
Serving
- Dulce de leche (generous amount)
- Whipped cream
Wine Pairing
Late harvest Torrontés or a Muscatel from Mendoza
- •Literally every parrilla and restaurant in Argentina
- •El Desnivel (San Telmo) — classic flan after a steak
- •El Obrero (La Boca) — legendary old-school restaurant
- •Any 'bodegón' (casual neighborhood restaurant)
- 1
Make the caramel: Combine sugar, water, and lemon juice in a saucepan over medium heat.
- 2
Swirl the pan (don't stir) until the sugar turns deep amber, about 5-7 minutes.
- 3
Immediately pour the caramel into a flan mold or individual ramekins, tilting to coat the bottom evenly.
- 4
Let caramel harden while you prepare the custard.
- 5
Heat milk in a saucepan until warm (not boiling). Remove from heat.
- 6
In a large bowl, whisk eggs and sugar together until well combined — don't over-whisk or create foam.
- 7
Slowly pour the warm milk into the egg mixture, stirring constantly.
- 8
Add vanilla and lemon zest. Strain through a fine sieve to remove any lumps.
- 9
Pour the custard into the caramel-lined mold.
- 10
Place the mold in a larger baking dish. Fill the outer dish with hot water to reach halfway up the flan mold (baño María).
- 11
Bake at 160°C (325°F) for 50-60 minutes until set but slightly jiggly in the center.
- 12
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours.
- 13
To unmold: Run a knife around the edge, place a plate on top, and flip. The caramel will cascade over the flan.
- 14
Serve with a generous spoon of dulce de leche and a dollop of whipped cream.
- ✦
Don't stir the caramel — swirl the pan gently. Stirring causes crystallization.
- ✦
Strain the custard to catch any bits of egg that didn't fully incorporate — this is key for silky texture.
- ✦
The water bath (baño María) is essential — it prevents the edges from overcooking.
- ✦
The flan should wobble like jello when done. If it's firm throughout, it's overcooked.
- ✦
When ordering in a restaurant, always say 'mixto' — you want dulce de leche AND crema.
- ✦
Chill thoroughly before unmolding — at least 4 hours, ideally overnight.
Flan came to Argentina from Spain, but Argentines made it their own by pairing it with their beloved dulce de leche. In restaurants, you'll always be asked the critical question: '¿Mixto?' — meaning 'do you want it with both dulce de leche AND whipped cream?' The correct answer is always yes. Flan casero (homemade) is a point of pride for Argentine home cooks, and every family claims their recipe is the best.
Refrigerate for up to 3 days in the mold. Unmold only when ready to serve. Once unmolded, serve within a few hours.