Dulce de Leche Flan with Caramel Drizzle

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A silky, custard-like flan infused with Puerto Rican dulce de leche, topped with a golden caramel glaze for a decadent yet simple dessert. This Puerto Rican-inspired recipe, ready in about 80 minutes, layers Heavy cream, Dulce de leche, Eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 6 Puerto Rican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. In a small saucepan, combine 1/4 cup sugar and 1/4 cup water. Cook over medium heat without stirring until sugar dissolves and turns amber, about 5 minutes. Carefully pour into a 6-cup baking dish, swirling to coat the bottom evenly. Set aside to cool and harden.
  2. Step 2: In a large bowl, whisk 1 cup heavy cream, 1/2 cup dulce de leche, 4 large eggs, and 1 tsp vanilla extract until smooth and no lumps remain. Strain the mixture through a fine-mesh sieve into the caramel-coated dish to remove any bubbles.
  3. Step 3: Place the baking dish in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the flan dish. Bake for 50-55 minutes until the edges are set but the center still jiggles slightly when gently shaken.
  4. Step 4: Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours (preferably overnight) before inverting onto a serving plate. Drizzle any remaining caramel from the dish over the flan just before serving.

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