I never got around to noting down recipe. And so when I made Dulce de Leche flan, I surfed the net and landed on somes recipe that I liked; I have mixed n matched several to finally come up with this one.
To make DDL:
Condense milk (1 Tin)
In a 5litre pressure cooker, place the unopened condensed milk can and fill the cooker with water, so that the can is immersed in water fully. I removed the paper label of the can before placing it in water.
Close the cooker and place it on high heat. After the first whistle, lower the heat and let it be on sim flame for 25 mins.
After 25 mins, off the flame and let it cool on its own. Do not place under running water. After the cooker cools, open it and take out the can. It will be very hot! Keep the can aside to cool. Open the can only after it cools completely. DDL ready for use!
for the custard
Dulce de Leche – 1 tin (here’e how you make the dulce de leche)
Milk – 500 ml
zest of half a lemon – don’t skip this, it adds a lovely flavour to the flan
1 small vanilla pod or 1 tsp vanilla extract (this time, I used vanilla extract as I didn’t have the pod; I do prefer using the vanilla pod)
for the caramel:
125 gms sugar
75 ml water
First, make the caramel: add the water and the sugar together in a pan and allow the sugar to melt whilst gently stirring. Then let it caramelise; turn off the gas when it reaches a deep amber colour.
Pour the caramel into a flan pan and swirl it around to coat the base and the sides of the pan. (I used a 9″ cake pan).
Split the vanilla pod length-wise and scrape the seeds. Scald the milk in a saucepan and add the vanilla seeds and pod* to the milk. Slowly add the dulce de leche to the milk, stirring constantly till the dulce de leche is dissolved. Once the dulce de leche is dissolved, turn off the gas and allow the mixture to cool a bit. You will need to stir it a bit to avoid the skin from forming on top of the milk mixture.
Lightly beat together all the eggs and the lemon rind* and add it to the cooled milk – dulce de leche mixture. Mix well.
(* if you are using vanilla extract, then whisk it with the eggs instead of adding it to the milk).
Discard the pod and pour the custard into the prepared flan pan. If there are too many bubbles in your mixture, then scoop these off with a spoon.
Pre-heat the oven at 160 deg C for 10 mins. You will need to bake the flan in a water bath, so while you are pre heating the oven, set some water to boil.
Place your flan pan in a larger baking tray and pour the just boiled water into the larger baking tray; the water should come 2/3 up the side of the flan pan.
Bake for about 40 mins at 160 deg C or until a skewer inserted in the centre comes out clean. Else, keep baking in 5 min increments.
Cool your flan in a water bath till it comes to room temperature, then chill it for at least 3 hours. To serve, loosen the edges of the flan with a knife and then invert it on your serving dish. Pour all the caramel over the flan.
You could serve it right away, but I prefer to chill my flan overnight; it really allows all the flavours to infuse well.