Argentinian Flan Mixto With Dulce De Leche

Instructions

1. 1

   Preheat your oven to 325°F (160°C). Prepare a 9-inch round flan mold or individual ramekins.

2. 2

   In a heavy-bottomed saucepan, combine 1 cup of sugar with 1/4 cup of water. Cook over medium heat without stirring until it turns a deep amber color, then immediately pour into the mold, swirling to coat the bottom.

3. 3

   In a large bowl, whisk the 8 eggs with 1 cup of sugar and vanilla extract until combined, but avoid creating too many air bubbles.

4. 4

   Gradually whisk the milk into the egg mixture until smooth, then strain the mixture through a fine-mesh sieve into the caramel-lined mold.

5. 5

   Place the mold inside a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the flan mold (Baño María).

6. 6

   Bake for 50-60 minutes until the edges are set but the center still has a slight jiggle. Remove from the water bath and let cool to room temperature.

7. 7

   Refrigerate the flan for at least 4 hours, preferably overnight. To serve, run a knife around the edge and invert onto a large rimmed plate.

8. 8

   Whip the heavy cream with powdered sugar until stiff peaks form. Serve each slice of flan with a large spoonful of dulce de leche and a dollop of whipped cream.