Ingredients
3 large eggs
2 cups sugar
1 can
evaporated milk
½ cup condensed
milk
½ cup dulce de
leche
2 tablespoons vanilla extract
1 teaspoon lemon juice
Makes 8 servings/ serving size 1 ramekin
Preparation
- Preheat
oven to 350˚ F.
- In a small sauce pan put sugar on
medium heat and let it caramelize until golden brown.
- Meanwhile, beat egg whites first
until creamy and then add the yolks. Beat until well combined.
§
Warm
up the dulce de leche with the evaporated milk for 30 seconds in the microwave
and then mix well. Add to the egg mixture along with condensed milk, vanilla
extract, and lemon juice. Mix for about 3 minutes. Make sure it’s smooth.
- Once sugar is ready, pour in equal
amounts onto the ramekins or your preferred dish. Let it cool for a minute
before adding egg mixture.
- Strain egg mixture with strainer
or cheese cloth and pour into ramekins or pan.
- Place ramekins on a baking dish
in a 1 or 2 inches water bath and cover with aluminum foil and put it in
the oven.
- Bake it for 1 hour.
- Remove from over and let them
cool in room temperature.
- Refrigerate flans for at least
two hours before serving.
- To serve, run a knife along edges
of ramekins and flip over on little plates.
- You may garnish with mint,
whipped cream, strawberries, shaved chocolate, etc.
ENJOY! <3
