The other day I was at the grocery store, minding my own business in the Latin-American food aisle, when I spied a can of pre-made dulce de leche! I was unreasonably excited about this, but you’ve got to understand that it was the first time I’d ever actually seen it in real life– I’d always been told it was available, but I’d never seen it for myself.
Rather, I’d been reduced to making it from sweetened condensed milk, either using the highly dangerous boiling-the-can method, or the slow oven method. In any event, I was thrilled to find it ready-made, and even more thrilled that I’d finally be able to make my very favorite dulce de leche flan, which I first made about fifteen years ago and have pined after ever since.
This flan is amazingly creamy and smooth, with a nice caramelly flavor from the dulce de leche. Don’t overcook or you’ll lose the texture– the center should be jiggly when you shake the pan in the oven, and it’ll cook the rest of the way after you take it out.Continue reading