• Ingredients: 17

Dulce de leche flan with sugar, light corn syrup, water.

Ingredients

For dulce de leche:

For flans:

  • 1 large egg
  • 8 large egg yolks

For caramel:

For the Streusel

  • 1/2 cup pecans, toasted and coarsely chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 tsp. cinnamon
  • Pinch of salt
  • 4 to 6 tbsps. cold unsalted butter, diced

Chocolate Curls

Stir sugar and water 1 minute (mixture will bubble vigorously), then stir in:

  • 2 1/2 tbsps. dark rum
  • 1 tsp. vanilla extract

Directions

Make dulce de leche:

  1. Step 1 Scrape seeds from vanilla bean into a large heavy saucepan and stir in pods, milk, and sugar. Bring mixture to a gentle simmer, then place a small saucer upside down in pot to keep mixture from sticking to bottom or forming a crust.

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  2. Step 2 Cook over very low heat, stirring occasionally, until thick and brown, about 2 1/2 to 3 hours. Cool.

Make caramel:

  1. Step 3 Preheat oven to 325° F. Place eight 6-ounce ramekins in shallow baking pan. Combine sugar, corn syrup, and water in small saucepan with pouring lip.

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  2. Step 4 Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan.

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  3. Step 5 Immediately pour caramel into ramekins, tilting and rotating ramekins to coat bottom and rewarming caramel over medium heat if it gets too thick.

Make flans:

  1. Step 6 Whisk together egg and yolks in large bowl. Whisk in dulce de leche. Strain mixture through sieve into large measuring cup and pour into ramekins, diving evenly.

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  2. Step 7 Place baking pan in oven. Pour enough hot water into pan to come two-thirds up sides of ramekins. Cover pan tightly with aluminum foil and bake 30 minutes.

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  3. Step 8 Tent foil to vent steam and continue to bake 10 to 15 minutes, until flans are set around edges but still slightly wobbly in centers.
  4. Step 9 Using metal spatula, transfer flans in ramekins to rack; cool 30 minutes. Chill at least 3 hours and up to 2 days.

Nutrition information

Calories 769 Carbohydrates 159 g (53%)
Fat 12 g (19%) Protein 10 g (20%)
Saturated Fat 5 g (27%) Sodium 95 mg (4%)
Polyunsaturated Fat 1 g Monounsaturated Fat 4 g
Cholesterol 293 mg (98%)