Argentine Flan con Dulce de Leche
Argentine flan is a simple baked egg-and-milk custard under caramel, traditionally served with a generous spoonful of dulce de leche.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Melt the caramel sugar to a deep amber and immediately coat the base of a flan mold.
- 2
Whisk the eggs, yolks, milk, sugar, and vanilla gently without incorporating excessive air.
- 3
Strain the custard into the caramel-lined mold.
- 4
Set the mold in a hot-water bath and bake at 325°F (165°C) until just set with a slight wobble, 50 to 60 minutes.
- 5
Cool, refrigerate at least 4 hours, then loosen and invert.
- 6
Serve each slice with dulce de leche.
Cook notes
Tips
Straining produces a smooth custard.
Chill thoroughly before unmolding.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Cool leftovers promptly and refrigerate in a covered container for up to 3 days.
- Reheat cooked savory dishes gently; keep baked sweets tightly covered.
What to Serve With
- Dulce de leche
- Whipped cream
Common Mistakes
- Condensed and evaporated milk produce a Latin American variant, not the standard Argentine milk-and-egg flan.
- Boiling the custard makes it porous.
Recipe FAQ
What defines Argentine Flan con Dulce de Leche?
Argentine flan is a simple baked egg-and-milk custard under caramel, traditionally served with a generous spoonful of dulce de leche.
What should I avoid when making Argentine Flan con Dulce de Leche?
Condensed and evaporated milk produce a Latin American variant, not the standard Argentine milk-and-egg flan.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
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Skillet
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Chef knife
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Cutting board
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Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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